👉 NoPeekPork

 

 

No Peek Pork Chops and Rice

Servings: 6-8

Ingredients:

  • 6 pork chops (bone-in or boneless)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups uncooked long-grain white rice
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Cooking spray
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish with cooking spray.
  2. In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, Cajun seasoning, salt, pepper, garlic powder, and onion powder. Stir until well combined.
  3. Pour the rice mixture into the prepared casserole dish, spreading it out evenly.
  4. Place the pork chops on top of the rice mixture in the casserole dish. Season the pork chops with additional Cajun seasoning, salt, and pepper to taste.
  5. Cover the casserole dish tightly with aluminum foil.
  6. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, depending on the thickness of your pork chops.
  7. Once cooked, carefully remove the casserole dish from the oven and take off the foil.
  8. Remove the pork chops from the casserole dish and set them aside on a plate.
  9. Fluff the rice with a fork to ensure it’s fully cooked and well combined with the sauce.
  10. Serve the pork chops over the rice, spooning some of the sauce over the top. Garnish with chopped fresh parsley if desired.
  11. Serve hot, accompanied by steamed broccoli or your favorite vegetable.

Add Comment