"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pork Chop Cassarole Recipe

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This recipe for Pork Chop Cassarole, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Collins
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Pork Chops
2 T. Vegetable Oil
1 Cup White Rice Uncooked (not instant)
1 envelope onion soup mix
1 (4 oz) can can sliced mushrooms
2 T. pimentos
2 3/4 Cup hot water
Hand full of flour
6 dots of butter

Directions:
Directions:
Preheat oven to 350
Flour and Brown pork chops, set aside..(just brown, do not cook all the way) Spray 9x13 casserole dish with Pam. Spread rice dish, sprinkle soup mix over rice. Drain mushrooms and pimentos into a measureing cup (keep liquid) Sprinkle mushrooms and pimentos over rice.
Add enough hot water (or chicken broth) to liquids to make 2 3/4 cup.
Place Pork chops over rice, pour in liquid.
Dot each pork chop with butter. Seal very tightly with foil. Bake at 350 for 55 minutes or until rice is tender.

Preparation Time:
Preparation Time:
not long
Personal Notes:
Personal Notes:
This recipe came out of Bells Best Cookbook. I have cooked it many times and have always had rave reviews. It is so flavorful, simple and is great to take to any function where a covered dish is required.

 

 

 

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