This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!
Ingredients
- vegetable oil: 2 Tbsp
- pork chops: 4 piece
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- condensed cream of celery soup: 1 can (10.75 ounce can)
- milk: 1 cup
- uncooked instant rice: 1 cup
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 275 degrees F (135 degrees C).
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Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
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Bake in the preheated oven until tender, about 2 hours.
