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Minnesota Pork Chops 11

Minnesota Pork Chops

"This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole."
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2 h 20 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
  3. Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 117
  1. 149 Ratings

Most helpful positive review

I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cup...

Most helpful critical review

3 stars as is. The rice burnt a little being on the bottom of the pan. It was tasty overall, but the long grain wild rice hurts your teeth when it isn't cooked! I will try again with pilaf, and ...

Most helpful
Most positive
Least positive

I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cup...

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 crea...

We all enjoyed this one. However, for future uses, I am going to use a can of the pre-cooked wild rice and reduce the water used to 1 cup. My chops were done long before the rice was and rather...

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 saute...

Very easy to put together - minimal amount of time required, and pretty good overall. The amount of water asked for in the recipe is excessive, and I ended up with a soup with pork chops on top....

I scaled this down slightly to serve two, using th4e full amount of mushrooms, soup and bouillion, one cup of water, and six ounces of rice. Cooked for an hour and a half, the consistency was pe...

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...

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 ...

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 Camp...