2/3 cup uncooked
1 (6-ounce) package
long-grain and wild rice mix
3 cups hot water
8 (1/2-inch thick)
bone-in loin pork chops, trimmed of fat
Salt and pepper to
1 (10.75-ounce) can
98% fat-free cream of mushroom soup
2/3 cup skim milk
1/3 cup chopped
green onion (scallion)
Preheat oven to 350°.
In a medium bowl,
combine the rice, the wild rice with its seasoning packet, and the hot water.
Place the rice mixture in a 13- x 9- x 2-inch baking dish coated with nonstick
cooking spray; lay the pork chops on top, and season with salt and pepper.
Cover and bake for 1 hour.
In a small bowl,
mix together the cream of mushroom soup, milk, and green onion. Uncover the
casserole, and pour the soup mixture over the pork chops.
casserole, uncovered, to the oven and bake for 15 minutes longer, or until
thoroughly heated. Makes 8 Servings.
This recipe is not recommended for those who are on sodium-restricted meal