When I decided to make this recipe I was really hesitant because I thought the pork would get dried out, and be super chewy. I decided to try it anyway and I am really glad I did. The pork chops came out tasting absolutely delcious, and they were moist and juicy. The rice gave it a really nice texture, and it was a very complete and delicious meal ( I served this with asparagus.) My roommate and boyfriend both agreed this recipe was a keeper, and was one of the best ways they have had pork chops (other than fried.)
Prep time- 5 minutes
Cook time- 1 hour
Serving size- This recipe served 3 people
Things I would do differently- The only thing I may do different next time is add less water, because the mixture did get very runny, but I liked the gravy-like consistency.
Recipe Adapted from:Key Ingredients
- 3 pork loins
- 1/2 cup of flour
- 3 tablespoons of oil
- 1 3/4 cup of beef broth
- 1 10 3/4 can of golden mushroom soup
- 6 oz of long grain rice
- 1 cup water (I would omit this if you don't want a runny sauce)
- Preheat oven to 350 degrees
- Add your flour to a medium size bowl, and coat your pork chops with flour
- In a skillet add your oil, and cook pork for 5-6 minutes on each side (until browned.)
- In a casserole dish place your beef broth, mushroom soup, rice and water... mix well.
- Place your pork chops over rice mixture and cover with aluminum foil
- Bake for 45 minutes or until there is no pink in the middle of pork.