Preheat oven to 350°F
1 pkg. (6 oz.) long-grain and wild rice mix (I used Zatarains New Orleans Style Long Grain and Wild Rice, 7oz. box)
2 cups hot water
6 (1/2" thick) bone-in pork loin chops, trimmed
1/4 tsp. pepper
1 can (10-3/4 oz.) condensed Campbells Cream of Celery Soup, undiluted
1/2 cup milk
Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole. Bake casserole, uncovered, 15 minutes or until thoroughly heated.
Serves: 6
1 pkg. (6 oz.) long-grain and wild rice mix (I used Zatarains New Orleans Style Long Grain and Wild Rice, 7oz. box)
2 cups hot water
6 (1/2" thick) bone-in pork loin chops, trimmed
1/4 tsp. pepper
1 can (10-3/4 oz.) condensed Campbells Cream of Celery Soup, undiluted
1/2 cup milk
Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole. Bake casserole, uncovered, 15 minutes or until thoroughly heated.
Serves: 6
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