Reviewed: Mar. 4, 2012

Very good!

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Reviewer:

RoxyW

Cooking Level: Beginning

Living In: Canton, South Dakota, USA

Reviewed: Feb. 25, 2012

What a Treat, BUT I DID make some changes. I used Minute Rice=way less cooking time! I also Made a Gravy: 1-Beef Broth, 1-Cream of Mushroom Soup, 1 jar Pork Gravy (ready made) & from a Brown Gravy MIX-1 Cup prepared per pkg. adding some ground Thyme & Sage to flavor a little. I browned my chops in a enough Peanut Oil to cover the bottom & I also seasoned them with garlic powder along w/salt & pepper. I reserved 1/2 C of the dripping to add to my "Gravy mixture" really making it like homemade gravy!! Follwed the rest of the directions, other than I started with a little gravy on the bottom of the well-sprayed dish before putting Minute Rice in dish. Did all the rest & covered & Baked for 45-50 mintues!! Delish!! We ate EVERY drop!! I WILL make this again, My Way!! Thanks So much for sharing your ideas, I was needing something different with Pork Chops & rice!!

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Reviewer:

Karen BauerAdams

Reviewed: Oct. 30, 2011

Another great recipe to add to our dinner routation. Like another reviewer suggested, I used Uncle Ben's Long Grain rice. My family likes "extra" sauce, just personal preferance so I added an extra can of cream of mushroom soup. A very good recipe.

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Reviewer:

Patticake6470

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Sep. 20, 2011

I substitute the pork chops with chicken and is wonderful!

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Reviewer:

cjensen35

Reviewed: Aug. 10, 2011

My parents loved this recipe, me not so much. I felt it had just a little too much mushrooms.

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Reviewer:

llongoria54

Home Town: San Antonio, Texas, USA

Reviewed: Jul. 24, 2011

Way too salty - won't make again

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Reviewer:

fro4600

Reviewed: Jun. 12, 2011

This recipe is just like I make all the time and we love it! For those who are having difficulty with the wild rice not cooking, it helps to soak it for a few hours or even over night. Cultivated wild rice tends to take longer to cook as well. So go for the naturally harvested types, just remember to wash it very well. The lighter the color of the rice the better, avoid the really dark almost black rice.

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Reviewer:

hotmama

Cooking Level: Intermediate

Home Town: Mahnomen, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

Reviewed: May 1, 2011

I added about 1 cup more water to this recipe, one extra can of cream of mushroom soup and peas to this recipe. I also added (on my plate) garlic salt on everything (I'm partial to garlic salt). I thought it was very good. The rating is based upon me not adding what I did. The rice would have been far too dry and cooked well before the pot roast was done.

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Reviewer:

xdunlapx

Home Town: Grove City, Ohio, USA

Reviewed: Apr. 7, 2011

For one who's not real big on pork, this is way I dig it... It's versatile and easy - and the chops are rarely ever dry. You can use white, brown or wild rice. And, I always play with seasonings - Penzey's Sunny Spain, Black & Red, Pasta Sprinkle. WATER WATER WATER in the rice! You'll think it's too much, but it isn't - TRUST ME.

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