| | Directions | | Preheat oven to 350°. In small amount of oil, brown pork chops seasoned with salt and pepper. Spray a 9 x 13 pan with Pam. Sprinkle wild rice evenly over bottom of pan (pour 1/4 cup water over rice.) Mix 1 1/4 C. water with soup, mushrooms and chicken bouillon. Arrange pork chops on top of the rice. Spread mixture over pork chops evenly. Cover pan with foil and seal tightly. Bake for 1 1/2 to 2 hours or until rice and chops are tender. |
|
|
| Ingredients | | - |  | 6 boneless pork chops (boneless) |
| - | | salt and pepper to taste |
| - | | 1 cup uncooked wild rice |
| - | | 1 1/2 cups water |
| - | | 1 can mushrooms (8 ounce can) |
| - | | 1 tablespoon chicken granules |
| - | | 1 can cream of mushroom soup |
| |
| |
