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Pork Chop, Onion and Rice Casserole

February 28, 2017

Pork Chop, Onion and Rice Casserole

6 pork chops
8 tsp. dry minced onion
1 tsp. onion powder
4 tsp. beef bouillon or 4 cubes
1/4 tsp. celery salt
2 tbsp. pimento, diced
2 tbsp. fat or drippings
1 c. uncooked rice
2 c. hot water
1 (4 oz.) can mushrooms, sliced

Prepare onion soup mix:
mix together dry minced onion, onion powder, beef bouillon, celery powder and pimento.

Brown chops in fat. Spread rice in rectangular baking dish (13 x 9 inch).

Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice.

Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion soup mix. Cover tightly with foil and bake in moderate oven (350 degrees F.) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

https://www.facebook.com/TheDeedolCollectionakaGrannysFavoritesCookbooks/photos/a.387795638007500.1073741841.145012965619103/584575294996199/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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