Minnesota Pork Chop Casserole

By gbvampy1

Ingredients

• 6 pork chops
• Salt and pepper to taste
• 1 cup uncooked wild rice, rinsed
• 1 3/4 cups of water
• 1 (8 ounce) can canned mushrooms or 1 1/2 cup of fresh mushrooms
• 1 tablespoon chicken bouillon granules
• 1 (10.75 ounce) can condensed cream of mushroom soup

Preparation

Step 1

Preheat oven to 350 degrees. In a hot skillet with a small amount of olive oil, quickly sear the pork chop. Season with salt and pepper.

Spray a 9 x 13-inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in the bottom of the dish. Add water and mushrooms. Sprinkle with chicken bouillon granules. Spoon 1/2 of the cream of mushroom soup over the mushrooms and rice. Cover with foil and bake for 1 hour and 15 minutes.

Remove casserole, uncover, add the pork chops, spoon remaining soup over pork chops. Cover casserole again and place back in the oven for an additional 30-45 minutes or until pork chops are done.

This could also be made in a crock pot on low. Do the rice, water, mushrooms, bouillon and soup for 4 hours on low then add the seared pork chops for another 2 hours or until done.