August 18, 2011

RECIPE: Pork Chops and Rice (or Chicken and Rice)

Ever since Jerry and I started dating in 1999, this has been his favorite meal. I make it a little different than his mom makes it, but it's still his favorite. I actually have a funny story to go along with this recipe:

One time, we were going to eat dinner at my mom's house, and I told him I was going to make Pork Chops & Rice over there, which he was excited about. He was at work, and my mom volunteered to make the dinner instead. We agreed to let Jerry think that I made it. When Jerry tasted it, he said, "Wow, this is really good--even better than when you usually make it!!"  My mom and I laughed and told him that it was actually her that made it. Now, I always joke with Jerry, "Are you sure you don't want my MOM to cook this for you?" ;)

This can also be made with chicken--usually, I'll swap out the celery soup for cream of chicken when I make it with chicken.



Pork Chops & Rice

12-16 oz. raw boneless pork chops (or chicken breasts), cut into bite-sized pieces
1 cup rice (I've used white and brown--white cooks much faster, but either will do)
2 cups water
1 can cream of celery soup
1 can cream of mushroom soup
1 envelope onion soup mix

Combine all ingredients in a baking dish and cover with foil. Bake at 350 degrees until the rice is done, stirring about every 30 minutes to check. When I use white rice, it takes about 1 hour. Brown rice takes about 1 hr and 20 minutes.

*Note: To speed the cooking up a little bit, I like to boil the water before adding it to the casserole dish.


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