I followed some previous advice and precooked the rice a bit to avoid dry chops. The dish is tasty and easy- love that! I will make this again with boneless chops. I had trouble eating this dish with the fatty chops I used. I couldn't see the fat to avoid eating it, and it kind of creeped me out a bit.

This is a quick and easy recipe that is simply delicious. I cut a corner by using chicken broth instead of the water and chicken granules. I also used white rice instead of wild, but it's very good either way.

This was a huge hit with my family who asked me to file it under COMFORT FOOD! I didn't have the wild rice or granules so I used white rice (instant at that, lol) and chicken broth for the water. I also added diced onions and sage (a must for me with pork), and only baked it for 1 hour. I can play with this recipe for the next 30 years and will not tire of it. Thanks for posting it!

they were great.. had to be the chicken bouillon... my wife,took leftovers to work..

Great and easy recipe. I was actually out of cream of mushroom soup so I used golden mushroom soup. Turned out nice. The meat was a little dry, but the rice was cooked perfectly.

Very good

This was just ok. It wasn't a knock your socks off meal, but it tasted good enough. My husband liked it, but I thought the chops were a bit on the dry side.

Very yummy dish! The only thing I did differently was not cook the pork chops as long as recommended- I didn't want them to be dry (cooked for about 1 hr. 15 mins.). Otherwise perfect! My husband says this one is a keeper! Will be a regular dinner for us!

Great recipe. I converted it to "busy mom style" (even though I'm a busy dad) and pre-cooked the rice/water in the micro for 6 min and used think chops. Done within an hour. A little light on seasoning for my taste (even though I upped it), the water tends to dillute the flavor so I would suggest go heavy.

My husband loved this recipe! He ate it for lunch, then dinner, then lunch again - I was lucky to any at all! I doubled the recipe, except for the chops, because I wanted lots of side stuff. I used two boxes of Uncle Ben's Classic Long Grain & Wild rice and sprinkled the pouches of herbs and seasonings they came with instead of the chicken stock. I just added water until the ice was completely covered, and baked sealed with tin foil for two hours without any peeking. The rice came out perfect, and the chops were so tender YOU COULD CUT THEM WITH A FORK! The only reason I didn't give this 5 stars is because it's a new twist on an old classic.

I made this for supper last night and it was great! The only change I made was to put some extra soup on top of the pork chops. I cooked mine for 1 hour and 45 minutes and the rice was perfect as were the pork chops.

I cooked this dish for 2 hours and the rice was still a little crunchy.The pork chops were so tender they fell apart.Very good tho and I will make it again.

I changed this up just because of what I had in the cupboard. Used chix ricearoni, low sodium crm of mush, some fresh sauteed mushrooms and two cans of water. The ricearoni gave it great flavor, sauteed mushrooms were so tasty, but the consistency of the rice was almost like oatmeal because I think I added too much liquid. If you don't care about the texture of your rice though....this was super tasty.

I mixed 1/3 can of cream of mush and 1/2 c. extra water to Uncle Ben's wild rice mixture along with more than a dash of pepper. (Can't stand crunchy rice and we like it spicy.) Then filled the cream of mush soup can up with milk, mixed can up, and poured over chops. Baked it a little longer. We loved it!! Thanks.

An ok recipe. Nothing special but very quick and easy. Thanks

My picky husband actually went back for seconds! Unfortunately none of the stores around here carry wild rice so I used a wild rice and long grain rice blend. I used fresh mushrooms that I sauteed with some minced garlic. I mixed the water, soup, mushrooms, and the seasoning packet from the rice togather and let that sit while I browned the chops. I baked it covered for an hour, and then uncovered for 30 minutes. The chops were fork tender, and the rice was creamy.

Excellent use of wild rice - we used thin sliced chops and they turned out tender and delicious!

This was so good!!! The flavor reminded me of good wild rice soup! YUM!

This was a good recipe. However, presentation was not so great. Also, it turned out pretty runny - maybe b/c I used fresh mushrooms instead of canned? But, it did taste good. I served it w/homemade applesauce.

I've always had a rough time making pork chops. Tonight I figured out why. I had 3 chops that were thick cut and 3 that were thin. The thick were dry and not very good, but the thin cut chops turned out great! So...I recommend buying thin cut pork chops for the best results.