Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 (3/4-inch thick) boneless pork loin chops | ||
| 2 tbsp. canola oil | ||
| 2 c. long-grain rice | ||
| 1 envelope(s) onion soup mix (1/2 of 2-oz box), divided | ||
| 1 (4 oz) can sliced mushrooms | ||
| 1 (2 oz) jar diced or sliced pimentos, drained | ||
| hot water |
Directions
- Preheat oven to 350 degrees.
- In large skillet, brown chops, 3 at a time, in hot oil for 1 to 2 minutes on each side.
- Spread uncooked rice in a 9-by-13-inch baking dish. Reserve 1 tablespoon dry onion soup mix and sprinkle remaining mix over rice.
- Drain mushrooms, reserving liquid.
- Arrange mushrooms and pimientos over rice.
- Add enough hot water to reserved mushroom liquid to make 3 cups total liquid. Pour over rice.
- Arrange chops on top. Sprinkle with reserved 1 tablespoon dry onion soup mix.
- Cover baking dish with foil. Bake for 45 minutes (time required to cook rice). Uncover and continue to bake until excess liquid evaporates.
- Let stand for 10 minutes before serving.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 230mg
- Total Carbohydrates: 51g
- Protein: 25g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Farm Table to Family Table, The Other White Meat.