Pork chops recipe from the Midwest
This pork chops recipe comes from my husbands family in the Midwest. This is an easy and fulfilling meal for the family. It was interesting for me to make it for two reasons.
One – it has sentimental value to my husband since this is one of the regular meals his mother made for him growing up.
Two – it uses ingredients that I never cooked with before, like wild rice and golden mushroom soup.
I enjoyed it very much! Hope you will too. So let’s get to it.
- 1 cup wild rice
- 6 pork chops (I used the ones with no bone but my husband said his mom made it with the bone in too.)
- 1 medium size yellow onion, chopped.
- 1 cup celery, chopped. (I used about 3 stalks)
- 2 cans of golden mushroom soup. (I used campbell’s as pictured bellow. Link to Amazon where you can buy it in the pantry section if you do that)
- salt and pepper to taste.
- 3 tablespoons of butter.
- Cook the wild rice with 4 cups of water and salt to taste. Cook it for about 50-60 on medium high until water evaporates.
- Season the pork chops with salt and pepper and brown them. You are not totally cooking it. Just sealing the outside.
- Sauté the onions and celery in butter until onions are clear.
- Mix all ingredients (except pork chops) and put in a 9×13 greased pan. Place chops on top and press them in a little.
- Baked covered with foil at 350 degrees F for one hour. Uncover for the last 20 min.
- Remove from oven and let it rest 5 minutes before serving.
As you can see on the picture I browned some pork chops more than the others. Since I never made this before I wanted to experiment and see if it would make a difference. It did not, they all were fully cooked in the oven the only difference is that the more golden ones look better.