Pork Chop and Rice Bake

Here, the good old-fashioned pork-chop and rice bake gets an update with a new style of cream of mushroom soup, one that's been infused with roasted garlic.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 35 mins 375°F
  • Stand: 10 mins

Pork Chop and Rice Bake

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Directions

  1. Preheat oven to 375 degrees F. In a 12-inch skillet cook chops in hot oil until browned, turning to brown all sides. Remove chops from skillet, reserving drippings. Season chops with pepper; set aside.
  2. In the same skillet cook onion in the reserved drippings until tender; set aside. In a large bowl combine mushroom with roasted garlic soup, the water, and wine; stir in uncooked rice, mushrooms, Worcestershire sauce, and thyme. Spoon into an ungreased 3-quart rectangular baking dish. Top with browned pork chops; spoon cooked onion over.
  3. Bake, covered, for 35 to 40 minutes or until rice is done and chops are tender and juices run clear (160 degrees F). Let stand, covered, for 10 minutes before serving. Sprinkle with parsley.

From the Test Kitchen

3-QT

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Nutrition Facts (Pork Chop and Rice Bake)

  • Per serving:
  • 602 kcal cal.,
  • 22 g fat
  • (7 g sat. fat,
  • 124 mg chol.,
  • 735 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 55 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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