Wednesday, February 15, 2006
Mom's pork chops on wild rice
- Brown 4 pork chops in oil
- Simmer 1 cup washed wild rice 40 minutes, drain
- add 1.5 cup water, 1 8 oz can mushrooms (or fresh, or skip), 1 tablespoon (or two cubes) instant chicken bullion and two 10 oz. cans "cream of [X]" soup; mix; rest chops on top
- Bake in a greased casserole dish covered by tinfoil at 350 degrees for 1 and a half hours.
// posted by Erik @ 2/15/2006 06:51:00 PM
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Comments:
I can honestly state from personal experience that "Mom's pork chops on wild rice" is delicious as well as a healthy choice for a hot meal on a cold wintry day. And the leftovers taste great the next day! I brought them to work for lunch and my co-workers were quite the envious group watching me knosh on the chops. Water chestnuts on top are a snazzy garnish, too. Highly recommended.
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