Pork Chops & Rice
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pork chops
lean |
*
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
rice
|
|
| 1 | can |
cream of mushroom soup
|
|
|
all-purpose flour
|
*
|
||
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
lean |
*
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
rice
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
all-purpose flour
|
*
|
| 59 | ml |
water
|
|
Directions
Bring 2 cups salted water to boil.
Add uncooked rice; cook until tender.
Brown floured and salted pork chops in oil.
Add mushroom soup and ¼ cup water. Cover and cook 15 minutes.
Line casserole with rice, cover with chops and gravy.
Bake 30 to 45 minutes at 350℉ (180℃). or until tender.
