Ingredients
4 to 6 pork chops, browned
1 can cream of celery soup
1 soup can milk
3/4 c. uncooked rice
1 envelope onion soup mix
pepper to taste
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In bowl, combine soup and milk and reserve can of mixture. Add rice and dry soup mix. Pour into greased 12 x 9-inch pan. Place browned pork chops on top. Pour can of mixture over chops. Cover with foil and bake at 350° for 1 hour. Uncover and bake 15 minutes more.