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Pork Chop Casserole

Contributed By: Merlene | See all of Merlene's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  4 servings
Four (4)Pork chops (with a bone)
One (1) 10 1/2 oz.can Campbell's Beef Broth
One fresh tomato large enough to yeald 4 slices
one fresh green bell pepper large enough to yeald 4 slices
one fresh onion (yellow, white or red) large enough to yeald 4 slices
One cup raw rice (NOT INSTANT RICE)
Wash rice,spread washed rice in the bottom of a baking pan or pyrex dish(spry with Pam for easy clean up).Season & Brown pork chops and lay them on top of rice, place one slice each of onion,tomato,bell pepper on top of each pork chop;pour soup and 1/2 soup can of water over contents of baking pan cover with foil and bake in a 375 degree oven for aboout 45 min.After 1/2 hr. lift one end of foil to check rice; if all liquid is absorbed and rice is tender it's done if not cover for remaining 15 min.

Date Added: 03/23/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Wendy Reviewed: 10/16/2010
porkchop casserole
I changed it up by making the chops thick and boneless, and grilled them out first. I then followed the recipe as shown. It was DELICIOUS! The pork chops weren’t' chewy and the rice was DELICIOUS, the broth made everything work together. Even my picky children ate this dish....well, not the onion or peppers, but the rest. It was easy to make, getting the grill was the longest part.I also made green beans and crescent rolls. Thanks for the recipe!!!
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