Reviewed: Sep. 16, 2011

This one's a keeper. It can be easily adjusted to use what I have on hand. I had to substitute crushed pretzel sticks for the cornflake crumbs, cream of broccoli soup for cream of chicken, and olive oil for the melted butter. The pretzel sticks were salty so I omitted the salt from the recipe. Pork can stand up to more seasoning than chicken, so I added a lot of cracked pepper. Next time I'll double or triple the lemon juice.

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Reviewer:

KTC

Reviewed: Oct. 11, 2009

I liked this a lot. I slipped some edamame into it, my husband slipped them out of his mouth. Otherwise, he liked it too.

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Reviewer:

wilma

Reviewed: Sep. 30, 2009

It was very good! We had a ton of leftover pulled pork from our wedding & used that. It seems this recipe can be made with any leftover meats you may have.

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Reviewer:

Allison

Reviewed: May 27, 2009

great way to use leftover pork, good flavor & pretty easy. No celery so I added celery seed for flavor, a little chopped broccoli, & about 1 cup of broccoli slaw mixture, fresh mushrooms & crushed croutons in place of the cornflakes. No complaints, so I'll make it again

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Reviewer:

chibiharuka

Reviewed: May 10, 2009

This was sort of ok. I really wanted this to be good. All the ingredients work well together, it was just really way too creamy and thick and was much too bland for my taste. I added about twice as much rice as called for because I could hardly swallow it, it was so creamy. Then it needed salt really bad so I added about 1/4 cup of soy sauce, a handful of chopped green onions and cilantro and topped it with a breadcrumb/ parmesan cheese topping. I could at least eat some of it that way. My daughter wouldn't eat more than one bite no matter what I did to it. Probably wouldn't make again. Nice idea though!

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Reviewer:

BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

Reviewed: Mar. 11, 2009

I was looking for a recipe to use leftover pork roast. I had most of the ingredients. I had to substitute cream of celery for the chicken soup. I used brown rice cooked with broth instead of the unhealthy white stuff. It was very easy to make. My man loved it. Will be making it again. Will also try with chicken, and will add frozen peas.

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Reviewer:

CAVEWOMAN884

Cooking Level: Intermediate

Home Town: Friendship, New York, USA

Living In: Ocala, Florida, USA

Reviewed: Feb. 19, 2009

I really liked this. My boyfriend ate most of his but wasn't interested in seconds. I am planning to make this again! It's a very light tasting meal.. not very spicy but good. I ended up using Italian bread crumbs in the topping and I don't want to try it any other way. It turned out fabulous in my opinion. The almonds toasted up amazingly well and it is very filling.. and I have no regrets. Pretty healthy meal :) Thanks for sharing the recipe!

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Reviewer:

Kat

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Salem, Oregon, USA

Reviewed: Nov. 20, 2008

This is an awesome dish! I was short on time and ingredients but it came out fantastic! I used cooked pork chops, a package of store bought precooked rice, a can of cream of chicken soup, mayo, and lemon juice. I heated the soup/mayo/lemon juice on the stove to warm up the cubed pork chops that were cooked the night before while the rice was heating in the microwave for 90 seconds. After stirring in the rice I popped the entire glass pan in the oven at 450 for 10 minutes to heat it through. Not sure if I needed to finish heating it in the oven but it gave me 10 minutes to do other things before we ate. I cannot wait to make this again with the rest of the ingredients. This was quick, cheap, and easy. Thank you for a good night's meal!

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Reviewer:

handbanana

Reviewed: Jul. 30, 2007

Very good! I used chicken instead of pork, breadcrumbs instead of cornflake crumbs and a little more butter. I think when I make it again I'll cut back on the crumbs. Other than that I wouldn't change a thing!

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