Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 pork chops

  3. 1 (10 3/4 ounce) can condensed cream of chicken soup

  4. 1 (10 3/4 ounce) can condensed cream of celery soup

  5. 1 cup milk

  6. 1 cup uncooked instant rice

  7. 1/2 cup butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 275 degrees F (135 degrees C). Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil. Bake in the preheated oven until tender, about 2 hours.


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