Wednesday, April 3, 2013

Pork Chops and Rice

Pork Chops and Rice



  1. 1 can Cream of Asparagus Soup
  2. 1 cup Milk
  3. 1 envelope Onion Soup Mix
  4. 1 cup Rice -- Uncooked
  5. 10 oz Frozen Peas and Carrots -- Thawed
  6. 1 lbs Pork Chops, Boneless


  1. In bowl stir together first three ingredients. Reserve 1/2 c. of the soup mixture and set aside. Stir in rice and vegetables.
  2. Turn rice mixture into a 12x7 1/2x2 inch baking dish;
  3. Arrange pork chops atop. Pour reserved soup mixture over chops.
  4. Sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, 1-1/4 to 1-1/2 hours. Makes 4 to 6 servings.
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