Leftover rice and browned chops. I wasn't sure how this would turn out since it was what I call a throw together, but it was delicious.
In a very hot skillet brown the chops in a bit of oil. 2-3 minutes per side. Drain on paper towels.
Turn the heat down to medium cook the onions until caramelized, using the butter, 5-10 minutes.
Meanwhile, place the leftover rice and soups into a large bowl. Add the milk and stir well.
Place the rice into a 13x9 inch baking dish and spread out evenly.
Place the chops on top of the rice, top with caramelized onions.
Bake for 30 minutes at 350 degrees F.
|Time:||5 Minutes Preparation Time|
45 total Minutes Cooking Time
By Colleen Stuchal from Greensburg, PA
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On the no peek pork chop recipe, I want to use around 12 thin tenderloin slices and my rice is usually a little crunchy even being cooked for 2 1/2 hours. Will adding more soup, milk, or butter keep it less crunchy but more creamy?
You are cooking it too long. Brown rice takes 45 minutes, and other rices takes as few as 20. Instant rice is 5 minutes. Read the package and follow the directions.