Reviewed: Sep. 19, 2007

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.

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wefesting

Cooking Level: Expert

Home Town: Windom, Minnesota, USA

Living In: Detroit Lakes, Minnesota, USA

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Reviewed: Aug. 2, 2007

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.

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CurlyLiveWire

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Reviewed: May 15, 2007

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.

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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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Reviewed: Mar. 17, 2007

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

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LESLEYfromWI

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Reviewed: Feb. 24, 2007

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.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Feb. 16, 2007

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

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JKNC

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Reviewed: Feb. 13, 2007

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

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Laura

Cooking Level: Intermediate

Living In: Monticello, Minnesota, USA

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Reviewed: Jan. 27, 2007

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.

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Jan. 18, 2007

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.

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307Cara

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

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Reviewed: Sep. 19, 2006

I am always looking for recipes that include real wild rice and this one was excellent! Next time I am going to combine some of the soup with the rice before I put it in the pan. The whole family loved it!!

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Suzette

Cooking Level: Expert

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Reviewed: Sep. 18, 2006

This was a great dish. Very easy. I made a few changes. I used Garlic salt when salting the pork chops and black pepper. I only had Uncle Ben's Chicken flavored rice in the house so I used that instead of the wild rice. I still used the chicken bouillon b/c I was afraid it would be too bland. It wasn't bland at all. I didn't think it was too salty but some might think it is. I added about 3/4 bag of frozen green beans over the canned mushrooms for color. I also used a half can of cream of chicken and mushroom soup as well as the 10.75oz. can of cr.mushroom soup. I added about 1/4c water to the soups before I poured it over the pork chops. I baked it at 350 degrees for about 1hr 45min and it turned out perfectly. My husband really enjoyed it. I'll probably be making this dish a lot. It's a really easy recipe for the working mother/wife. It reheats well also!

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AKJ_33

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Reviewed: Sep. 16, 2006

Great flavor. Everyone enjoyed this dish. I put it into my collection.

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GARYR1

Cooking Level: Intermediate

Home Town: Poplar Bluff, Missouri, USA

Living In: Bloomington, Texas, USA

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Reviewed: Aug. 30, 2006

These are the best pork chops we've had in a while. I didn't use the chicken bouillon b/c I used the seasonings that came with the rice and mixed it with the water. I then poured a can of cream of mushroom soup over the rice and cooked it for 30 minutes before adding the chops since they were not very thick. I covered the chops with another can of soup and cooked them for an hour. They were soooooo tender and moist. Loved, loved, loved them!!!!

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Jul. 20, 2006

I am also from Minnesota and was excited to try this recipe. My husband and I both really liked it, and I don't usually like pork. I used less rice and cream of chicken and musroom soup. I will definitely make this again and next time I may add more water, since I like my rice "saucy."

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Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 17, 2006

I just recently made these and my family LOVED them! I did make a few changes. Instead of chicken bouillon, I used the seasoning to the wild rice (Uncle Ben's), I used butterfly chops and Campbell's Healthy Request Soup (low sodium). I baked them at 325 for 1 1/2 hours. Perfect - the meat was so tender! I almost think that 2 cans of soup would be ok - this will give the rice a creamier texture.

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KRISTLE

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Reviewed: Jul. 15, 2006

I dont like Pork Chops but they tasted really good!!

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MrsTanya

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Jul. 12, 2006

I thought this would be wonderful, but it wasn't. The rice was way too salty for us and the pork chops were extremely dry. Even my non-picky hubby didn't like it.

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MHERSCHEL

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Reviewed: Jul. 4, 2006

Very good recipe. I used Lundberg Wild Blend rice, which is a blend of wild and brown rices, because it's what I had on hand, but I would like to try the recipe again using all wild rice. (Here's a plug for Lundberg's: I love this stuff! It's the only rice I use; available in the grocery section at WalMart or on the Lundberg Family Farms website in the online store.) Thanks for the recipe!

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Mar. 28, 2006

This was fantastic and a hit in my household. I omitted the canned mushrooms and bullion. Also I used a can of unsalted cream of mushroom soup, due to I thought it would be salty enough with just adding the salt.

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