Pecan pork chop casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pork loin chops (cut 1/2 inch thick) | |
| 1 | cup | Celery sliced |
| 1 | tablespoon | Cooking oil |
| 1 | cup | Dry onion-mushroom rice mix* |
| 2 | cups | Water |
| ½ | cup | Pecans chopped |
| 2 | tablespoons | Soy sauce |
| Paprika | ||
| 3 | cups | Long grain rice |
| 1 | Envelope regular onion-mushroom soup mix | |
| ¼ | cup | Dried Parsley flakes |
| 2 | teaspoons | Crushed dried basil |
Directions
RICE MIX
In a saucepan, cook celery in oil until tender. Stir in rice mix and water.
Bring to a boil. Remove from heat; stir in pecans. Turn mixture into a 9x13 baking dish. Arrange chops atop rice. Brush chops with soy sauce, sprinkle with paprika. Bake, covered, in 350 oven for 25 minutes. Uncover and bake 10 minutes more, or until chops and rice are tender. Makes 6 servings.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 16:49:53 -0600 From: Pam and KerryAnn Cobb <priss@...>