Pork chop rice bake
This was inspired by Vintage Victuals’ Cheddar-Bacon-Ranch Chicken & Rice Bake. The flavors are so great, and this adaptation works perfectly with pork chops too. The original recipe calls for a can condensed cream soup which I didn’t have, so I made a substitute; you can do either depending on your tastes and time, obviously. I also cut the portions in half since it was just for the Yankee and me, but it can be easily doubled.
- Preheat oven to 350F and mix together rice, soup, water, milk, ranch seasoning, salt and pepper and red pepper. Pour into an 8" or 9" casserole dish and lay pork chops on top. Salt and pepper pork chops, then cover dish tightly with foil. Bake for 45 minutes; remove foil and stir rice mixture, then top dish with mozzarella cheese; cover again and return to oven for another 15-20 minutes or until internal temp of pork measures 165F
- Preheat oven to 350F and mix together rice, soup, water, milk, ranch seasoning, salt and pepper and red pepper. Pour into an 8" or 9" casserole dish cover dish tightly with foil before placing in oven. Bake for 45 minutes; when 15 minutes remain on the timer salt and pepper the pork chops and start browning them over medium heat in a heavy skillet. Cook for 4-6 minutes per side till you get some nice color. When the timer beeps for your rice, remove casserole from the oven and stir mixture, then lay pork chops on top. Sprinkle over mozzarella cheese; cover again and return to oven for another 15-20 minutes or until internal temp of pork measures 165F
To make the condensed soup substitute (if not using canned soup)
- Melt bacon drippings or butter in a saucepan or skillet till foam subsides; add in flour and whisk, cooking for 1-2 minutes. Still whisking, add in chicken broth and milk and cook till thickened; add salt and pepper
You have a couple choices when it comes to actually cooking this; either bake it all together, or pan fry the pork chops to brown them up a bit, then add them to the rice mixture for the last 15 minutes.
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