Reviewed: Nov. 8, 2008

I used pork tenderloin and the meal was so moist and delicious

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Reviewed: Oct. 26, 2008

This is a great recipe, but I made a few changes. I used pork steaks because they are more tender than chops, I used Uncle Ben's Whole Grain & Wild Rice Mushroom Recipe in place of the wild rice. I used less than half of the seasoning packet that came with the rice because of the sodium in the mushroom soup. I used about a cup of chicken stock mixed with 1/2 can of mushroom soup instead of the chicken bouillon. I precooked the rice and stock in a 9x13 pan at 350' while I browned the pork steaks (seasoned with Paula Deens house seasoning) in olive oil on top of the stove about 4 minutes per side. I then placed a can of mushrooms on top of the rice, then placed the steaks on top of the mushrooms and poured 1 1/2 cans of mushroom soup blended with 1/2 can milk on top of the steaks and threw some left over green beans on top for color. I let it bake for about an hour at 350'. The pork steaks turned out very tender and the rice absorbed enough of the liquid so that it wasn't soupy. It tasted fantastic!! This recipe also works with chicken, I like to use boneless skinless chicken thighs.

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Martha

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Reviewed: Oct. 14, 2008

Was pretty good- made some alterations. With 3 pork chops(boneless)I added 6 oz. of wild rice, a tsp. of chick bouillon to 3/4 c. water, can of cream of mushroom, and cooked on 350 for 1 hr and 20 minutes. Pork chops were dry, but rice was delicious. I did do as the directions say and brown the pork chops slightly, I don't think that is necessary for boneless.

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jess

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Reviewed: Oct. 10, 2008

These were very good. I cooked some onions in garlic in a little olive oil and put these on top of the chops before covering with the soup. I also sprinkled the chops with Thyme. Turned out great.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Oct. 6, 2008

Easy and Tasty! I sauteed some onions and mushrooms (fresh NOT canned), and I used 1 cup of vegetable stock and 1/2 cup water instead of using bouillon. I also used Boneless Thick Pork Chops as I was concerned about everything cooking evenly. Everything came out very well. The Pork Chops were perfect and the rice was tender. Thank you!

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chefsean

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Sep. 29, 2008

My mouth is watering just thinking about these pork chops. Didn't change a thing in the recipe. Unbelievably good.

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Aug. 25, 2008

3 stars as is. The rice burnt a little being on the bottom of the pan. It was tasty overall, but the long grain wild rice hurts your teeth when it isn't cooked! I will try again with pilaf, and I'll mix the rice into the mushroom soup. Recipe called for 1 regular can of mushroom soup. I used a family sized can because we like the creamy texture it lends the rice. Good, quick, homemade comfort food - but like any recipe, needs to be made again to perfect!

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eliza801

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Aug. 12, 2008

This is a wonderful pork chop dish! The first time I made it the chops came out tender but rather dry, so I tried brining the pork chops and it makes all the difference. However, this means that you have to be careful how much salt you add--I only seasoned my chops with pepper before browning them and the dish still came out on the salty side. I would recommend making this with two cans of low-sodium cream of mushroom soup and using low-sodium chicken broth instead of the water and chicken bouillon granules (I also added extra canned mushrooms). Since I couldn't find wild rice, I used a box of Rice-a-Roni wild rice and added another 1/2 cup of white rice. This dish is the very definition of comfort food! I served it with orange-glazed carrots and it made for a very simple and satisfying meal.

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ln

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

This was delicious! Made this in the crock-pot because I didn't want to turn the oven on. Like others I used chicken broth instead of water and I also used cream of mushroom with roasted garlic soup. I cooked this on low for almost 5 hours and the pork came out so tender and juicy. The rice was a little mushy but that's because it was done in the Crock-pot. We will surely be having this again!

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Jun. 24, 2008

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.

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GRAICHEA

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: May 8, 2008

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.

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CARMIK124

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Medford, Oregon, USA

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Reviewed: May 7, 2008

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!

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Kimela

Cooking Level: Expert

Home Town: Guymon, Oklahoma, USA

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Reviewed: Apr. 30, 2008

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

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gary

Cooking Level: Expert

Home Town: Perham, Minnesota, USA

Living In: Ottertail, Minnesota, USA

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Reviewed: Mar. 10, 2008

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.

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ForneySAHM

Cooking Level: Expert

Living In: Forney, Texas, USA

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Reviewed: Mar. 1, 2008

Very good

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mary

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Reviewed: Feb. 21, 2008

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.

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JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

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Reviewed: Jan. 21, 2008

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!

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cburke

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Jan. 12, 2008

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.

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Holleta

Cooking Level: Intermediate

Living In: Wapwallopen, Pennsylvania, USA

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Reviewed: Dec. 5, 2007

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.

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Genevieve

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Reviewed: Nov. 13, 2007

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.

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spanky

Cooking Level: Intermediate

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Minnesota Pork Chops

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