Reviewed: Jan. 28, 2012

Taste was OK, but rice mixture was too gummy.

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Reviewer:

Magnolia Blossom

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Cooking Level: Intermediate

Home Town: Lostant, Illinois, USA

Living In: Magnolia, Illinois, USA

Reviewed: Jan. 8, 2012

I usually don't like pork chops, but these were wonderful! I changed the recipe only slightly, as I didn't brown the pork chops first. Also, I didn't have any water chestnuts, so I added sliced almonds about an hour before it was done. The brown and white rice mixture gave it a mixed texture, as the white rice seemed completely soft while the brown still had some firmness to it.

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Reviewer:

Dawn

Reviewed: Sep. 26, 2011

I'm giving this three stars because the rice was quite good. I followed other users' suggestions and cooked on high for 4 hours, but still ended up with very dry pork chops. Unfortunately, I think the rice is just taking all the moisture from the pork chops as it cooks. This is something I would try again, but maybe place the pork chops under the rice.

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Reviewer:

roxz

Cooking Level: Expert

Living In: Vancouver, Washington, USA

Reviewed: May 17, 2011

This was so good...the meat just fell off the bone! (I didn't have boneless). I had to make a few changes based on what I did and didn't have on hand. I used 1 C. of brown rice (better glycemic index for my diabetic husband) and 2 C. of beef broth made from a beef base. I didn't have an envelope of onion soup mix so had to do without. Had no water chestnuts either so I doubled the amount of mushrooms. I sprinkled a little seasoned salt while the pork chops were browning. They cooked on low for 6-1/2 hours. The rice turned out very good...brown rice doesn't get mushy as easily. Next time (and there will be one!) I will plan ahead and add the ingredients that I didn't have.

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Reviewer:

JanB

Cooking Level: Intermediate

Home Town: Robbinsdale, Minnesota, USA

Living In: Round Lake Beach, Illinois, USA

Reviewed: Mar. 29, 2011

Very disappointed. Used 1-1/2" pork chops and followed recipe except didn't add Worcestershire sauce. Chops were dry and the rice was pure mush. Would not try again.

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Reviewer:

Gail A

Reviewed: Mar. 13, 2011

No water chest nuts or mushrooms. Added carrots and green beans. Used salt, cayenne, and curry instead of onion mix. It was delicious and the rice and vegetables were just the right consistency.

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Reviewer:

hscollan

Reviewed: Jan. 22, 2011

To lower the sodium I ommitted the worch sc. The left the dish intirely too bland. If you don't use WS, add other spices. Recipe was easy and hearty.

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Reviewer:

beck

Cooking Level: Expert

Reviewed: Sep. 19, 2010

I have made this recipe many times and my family asks for it at least once a month. I usually double the amount of rice and liquids because the rice is the favorite part for my family. I like to use parboiled rice because it seems to always turn out perfect, never mushy. I sometimes just make the rice by itself and serve it with a roast.

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Reviewer:

Paula

Reviewed: Sep. 12, 2010

This was good! My pork chops fell apart because they were so moist .

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Reviewer:

Nita

Cooking Level: Expert

Reviewed: Sep. 2, 2010

My husband and high school son went ballistic over these pork chops. I used only brown rice. I cooked it on high for 3 hours and on low for another 2 hours. I only gave it 4 stars because the peas turn an ugly shade of greenish-brown....but the guys insisted it didn't matter....they LOVED the rice mixture. Both made me swear to make it again soon!

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