Pork Chop and Rice Casserole Bake
Ingredients Needed
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2 tablespoons vegetable oil
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4 pork chops
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1 (10.75 ounce) can condensed cream of chicken soup
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1 (10.75 ounce) can condensed cream of celery soup
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1 cup milk
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1 cup uncooked instant rice
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½ cup butter
Cooking Instructions
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Preheat the oven to 275°F (135°C).
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Heat vegetable oil in a large skillet over medium heat. Brown the pork chops on each side for 5 to 8 minutes. Arrange the chops in a 9x13-inch baking dish. In a separate saucepan, whisk together the cream of chicken soup, cream of celery soup, and milk until smooth. Stir in the rice and butter, then bring to a boil over medium heat. Continue stirring until the butter melts. Pour the rice mixture over the pork chops and cover with foil.
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Bake the casserole in the preheated oven until the pork is tender, approximately 2 hours.
Nutritional Information (per serving)
| 716 | Calories |
| 51g | Fat |
| 33g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 716 | |
| % Daily Value * | |
| Total Fat 51g | 66% |
| Saturated Fat 23g | 114% |
| Cholesterol 144mg | 48% |
| Sodium 1313mg | 57% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| Protein 30g | 61% |
| Vitamin C 1mg | 1% |
| Calcium 136mg | 10% |
| Iron 3mg | 19% |
| Potassium 605mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5