|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes simple is best. This uncomplicated pork chop and rice bake is a good-tasting and easy to prepare dish. Add broccoli or another side vegetable and a tossed salad for a complete meal.
Feel free to add some chopped pimientos or carrot matchsticks to the rice mixture for some extra flavor and color.
- 1 (1.4-ounce) package dry onion soup mix
- 1 cup rice (uncooked)
- 3 cups water
- 6 to 8 pork chops
Gather the ingredients.
Heat the oven to 350 F.
In a 9-by-13-by-2-inch baking dish, combine the soup mix, rice, and water.
Place pork chops on top of the rice mixture, spooning some of the rice mixture on top of each pork chop.
Cover tightly with foil and bake in the preheated oven for 40 minutes.
Remove the foil and cook for another 20 minutes.
Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad. Or serve it with sliced fresh tomatoes.