| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 2 hours, 0 minutes |
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Today's pork isn't the meat that inspired phrases like "fat as a hog" and "eat like a pig." In fact, today's pork has an average of 31% less fat, 14% fewer calories and 10% less cholesterol than the pork your parents and grandparents ate when they were young. Farmers today are breeding and feeding hogs to produce leaner meat. |
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| Ingredients |
| 8 - 10 Pork Chops |
1 can cream of mushroom soup |
| 1 can cream of onion soup |
1 can water |
| 2 cups uncooked rice |
1/2 cup gravy from brown chops |
| 1 small onion chopped |
season to taste with black pepper or white pepper or cayenne |
| 1/2 cup each of chopped parsley and green onion tops. |
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| Directions |
Rinse pork chops and dry with paper towel. In a large skillet, fry the pork chops real brown and make a gravy.
Wash the rice and place in a 9x13 baking pan. Add the soup and water.
Place the chops on top of the rice mixture, then pour the gravy on top.
Cover the pan tight with aluminum foil. Bake at 325 degrees for 1 1/2 hours.
Parsley and onion tops are great and can be added to the rice mixture.
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