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20 minutes
120 minutes
140 minutes
- 6 pork chops
- salt and pepper to taste
- 1 cup uncooked wild rice
- 1.5 cups water
- 1 (8 ounce) can canned mushrooms
- 1 tablespoon chicken bouillon granules
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Preheat your oven to a toasty 350 degrees F (175 degrees C).
- Brown the seasoned chops in a skillet with a small amount of oil. Spray a 9x13 inch casserole dish with nonstick spray and evenly spread the washed rice on the bottom.
- Combine water and mushrooms in a casserole dish. Sprinkle with chicken bullion. Arrange the chops on top and spoon the soup over the chops and rice. Cover tightly with aluminum foil. Bake for 1 1/2 to 2 hours until the rice and chops are tender.
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