Reviewed: Jul. 27, 2009

I made this recipe for the first time last night. Since my husband and son do not like rice, I used orzo and changed the baking time to 45 minutes. It was perfect! My son loved it as did my husband!

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donna

Cooking Level: Expert

Living In: Sewell, New Jersey, USA

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Reviewed: Jun. 12, 2009

Can't get much easier than this. I did add more onion and no mushrooms (none in the house) I skipped the browning and 'bringing to a boil' steps and just layered rice, veggies and chops in dish, seasoning each layer and then pouring the broth over the top. I baked it for 1 hour and everything was perfectly done. I also used beef broth and added some worceshire sauce, grill seasoning and cajun spice. We did enjoy it, but it lacked "wow" flavors.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jun. 10, 2009

delicious and lazy: what could be better?

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 22, 2009

This was a fantastic dish! I did change one thing and used the boxed long grain and wild rice mix with the seasoning. This is a beautiful colorful dish and so yummy!

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Liz

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Reviewed: Feb. 26, 2009

This looked very pretty and was not so bad. The problem was that the pork was not very flavorful even after adding more seasoning and the rice came out pretty gooey even after baking for only 45 min. I say check it after 30 min.

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lind0916

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Reviewed: Nov. 20, 2008

Good easy quick. :)

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kimbrelc

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Reviewed: Aug. 30, 2008

I loved the garden rice and would give it five stars on it's own. The pork chops were just ok though.

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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Jul. 20, 2008

I thought this recipe was great. My husband liked the rice, but he didn't like all the "stuff" in it. Maybe I lucked out, but I had no problems with my pork chops being dry. I did saute my veggies for about 5 minutes before adding the rice and the broth. I'll be making this again, and hopefully soon.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 16, 2008

This is a great flavorful recipe. I used brown rice and it came out delicious. Perhaps I'll use a little less water next time.

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VEROS01

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Jun. 15, 2008

I changed the seasonings from italian to spanish (personal preference) and added some extra stuff like salsa and green chiles. This is a very versatile recipe, you can make it so many ways. NO CONDENSED SOUP YAYYYYY! Thanks a bunch!

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: May 1, 2008

The rice recipe is good, and I don't usually even really like rice! The pork chops are just okay, and a little bland. I added lots of fresh garlic and fresh tomatoes (instead of canned) to the rice. I think in the future I would cook the pork chops another way and serve the rice on the side.

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Emily

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Apr. 5, 2008

I really liked this one, and the kids loved it too! I actually put carrots instead of mushrooms, and was outta rice, so used noodles. It was good. Sprinkle some cheese on top and it finishes it up great!

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stephiecreek

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Reviewed: Mar. 16, 2008

We just found this to be OK. I was surprised, because of all the yummy ingredients in it, but it ended up with no real flavour. Part of the problem I had with it was the fact that after an hour the rice was mushy and overcooked, and the pork had completely dried out. When I do pork chops, I either cook them quickly to keep them moist, or slow cook them for a long time to make them tender. The cooking time on this seemed to be somewhere in the middle. Maybe I'd use a slow cooker and substitute wild rice next time? Not really sure...thanks for the recipe, though.

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Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 27, 2007

Was easy to prepare. Used chicken broth instead of water. Everyone loved it with except for the picky eater. He isn't much of a pepper fan, but my husband and 15 year old loved it.

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lisa

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Dec. 16, 2007

This was a very good recipe. The pork did come out very tender, but it was a little bland. The rice, however, was amazing, and I'll be using that rice recipe for other things-- maybe fish or chicken. We all really liked this dinner.

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PUNKGIRL

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Reviewed: Dec. 13, 2007

Very Good. This came out a lot better than I had expected. I had to substitute the vegetable broth with chicken broth because I didn't have any veggie broth. Also, I did not have any orange peppers so only used green peppers. I did not have green onions and I substituted by using a yellow onion. This turned out delicious. As a time saving measure you could cut up all of the vegetables and precook the rice mixture and refrigerate over night. That way the following evening to make a quick meal all you have to do is brown the chops and throw it all in a dish into the oven it goes!! I will be making this one again!

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SoCo_Mama

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 4, 2007

Instead of the vegetables listed I added a small bag of frozen chopped mixed vegetables along with the can of diced tomatoes. I still found that it lacked a tiny bit of flavor. Maybe it's because I was using lean and thin chops. Still a wonderful recipe. Thanks!

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Sophie

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 12, 2007

Used tomatoes with chilis---tasted more like spanish rice. Use THICK pork chops!

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Becky

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Reviewed: Mar. 30, 2007

The rice in this recipe was delicious! The pork chops were just okay. I took them out of the oven 15 minutes early and they were still dried out. We may try this again because we really enjoyed the rice or just make the rice and forget about the chops. Thank you for sharing!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Mar. 23, 2007

We have made this recipe twice now, once with Pork Chops and once I substituted with chicken. It is really reat either way. Both my husband and I wanted a little more flavor to the rice so we sprinkled Red Hot onto the rice servings once on our personal dinner plates, leaving it more mild for the children. This is a great meat and rice casserol without the cans of soup which so many recipes have and which I really cannot abide. LOVE this recipe and it is a keeper for our family!

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