Pork Chops & rice

Quick & delicious. Recipe made for me during my first-ever visit to Chicago while staying for the weekend with Sarah & Darlin (Rachel's sister & her roommate) while I was at Grace College.

Yield: 6 servings ( Serving Size: servings )
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  • 6 Pork Chops (with or without bone)
  • 1-2 tablespoons Vegetable Oil (or EVOO)
  • Salt & Pepper to taste
  • 2 cans Cream of Chicken Soup
  • 2 cans of Instant Rice (use the soup cans to measure the rice)
  • 2 cans of Milk (use the soup cans)


  1. Preheat oven to 350 degrees. Place oil in large skillet; heat. Lightly brown chops in oil on each side; salt & pepper to taste. Do not brown more than 1-2 minutes per side. Remove from skillet and place chops into 9x13 baking pan.

  2. Mix soup, rice & milk in skillet drippings. Stir until well blended and heated through. Pour rice mixture over chops. Bake for 1 hour.
August 2011

This recipe is a personal recipe added by brookshire2237 and has not been tested or endorsed by MyRecipes.

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