Reviewed: Nov. 10, 2012

This was a favorite, growing up! Even better when you make your own homemade mushroom soup.... Hubby even liked it & he's not a big rice fan. Great for a cool fall evening.

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Reviewer:

JennyMK

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Leona Valley, California, USA

Reviewed: Sep. 6, 2012

I liked it, but the family didn't. I should have read the reviews and browned the chops first. Also, had a little too much liquid.

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Reviewed: Aug. 27, 2012

I only used 2 cups of liquid, and instead of water I used chicken stock. I also changed 1 can of cream of celery in place of one the cans of cream of mushroom. And added chopped celery and diced onions to the rice mixture. I spiced my pork chops with garlic salt, salt, and pepper. And omitted the onion soup mix.

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Reviewer:

kristenloren

Reviewed: Aug. 21, 2011

OMG This makes the pork chops so tender...we like spicy food so the only difference I made was substitute a can of Rotel tomatoes for the water...YUMMY

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Reviewer:

evonnecpa

Reviewed: Apr. 19, 2011

I really wanted to like this...it smelled delicious. However, the taste was so-so and it was very soupy and mushy. Maybe just not to my liking.

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Reviewer:

Nandy245

Reviewed: Apr. 18, 2011

Overall this recipe was fast, easy and with a few adjustments very tastey. I used golden mushroom soup instead of cream of mushroom soup, and I used good seasons garlic and herb powder salad dressing instead of the onion soup mix. I mixed the rice, soup, water, a little pepper and 1/2 of the garlic and herb powder together. Then I mixed the other 1/2 of the garlic and herb powder, a little salt and pepper and oregano together and set that aside. I sprayed the baking dish with non-stick spray, poured in the liquid/rice mixture, coated the pork chops with the dry seasoning that I mixed together, then topped it all with french fried onions. I cooked it for about 1 hr 15 min and boy was it good!

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donnajs

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: Dec. 16, 2010

I made this because I could put it in the oven and pretty much let it go. Wonderful surprise! The rice is so good! I think that next time I will brown the pork chops...and as another reviewer said..you have to check it about halfway through and " lift " the rice. All in all... a great weeknight meal with little fuss.

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Reviewer:

angela deese

Reviewed: Nov. 5, 2010

I am not quite sure what happened here. My rice took a lot longer then an hour to cook and when it did absorb all of the liquid, my chops were over done and the rice wasnt the texture I was hoping for. It had a good flavor though. Not sure if I will make this again

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

Reviewed: Oct. 5, 2010

Disappointing. By the time liquid was absorbed the meat was way overdone. Also somewhat of a bland flavor. Wouldn't make again.

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Reviewer:

Jan

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

WOW! I made my version a little fancier...I chopped mushrooms, red, green and orange peppers, 1/2 yellow onion, celery and a bit of garlc. I used a pork roast instead and seasoned it, then seared it all over. Removed roast and chucked in veggies to sautee. Then I mixed 2 cans of mushroom soup, 1 pgk of roasted garlic and onion soup mix, 1 cup of water and 1 cup of milk. Poured it over roast, rice and veggies. I cooked mine for an hour and a half, stirring every 20 minutes or so. Absolutely AMAZING and easy!!

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