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Ingredients
- 1 6 or 7 oz long grain and wild rice box mix (dry mix plus seasoning packet)
- 1 10.5 oz can condensed cream of mushroom soup
- 1 10.5 oz can condensed cream of celery soup
- 2 cups chicken broth
- 4 scallions chopped, divided
- 4 Tbsp minced fresh parsley divided
- 4 8 oz boneless center cut pork loin chops
- 1/2 tsp seasoned salt
- 1/4 tsp ground black pepper
- 1 cup shredded Monterey Jack cheese
Ingredients
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Instructions
- Preheat oven to 350 degrees. In a medium mixing bowl, add dry rice plus seasoning packet, chicken broth, cream of mushroom soup, and cream of celery soup. Whisk until combined. Pour rice mixture into a greased 9-×13-inch glass baking dish. Cover dish tightly with aluminum foil and bake for 60 minutes. Remove baking dish from oven, uncover. Stir half of the chopped scallions and half of the minced parsley into rice mixture, reserving remaining scallions and parsley for garnish.
- Place pork chops over rice mixture in the pan. Sprinkle on seasoned salt and ground pepper. Top with cheese.
- Return to oven, uncovered, for 15–20 minutes until cheese is melted and golden and pork chops register 145 degrees on an instant read thermometer.* Remove casserole from oven and sprinkle chopped scallions and minced parsley over top. Serve warm.
Recipe Notes
*Note: Pork cooking times will vary based on temperature of chops going into the casserole, oven temperature, etc.
Recipe and photo courtesy of the Iowa Pork Producers Association.
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