Skip to content

Pork Chop, Onion and Rice Casserole

June 6, 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.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: