Almost every time I post my mom’s meals on Facebook, so many of you ask for the recipe of a dish on the table. Last week, it was this pork chop casserole recipe, so I tracked it down for you. My mom cuts out recipes from all over the place and this one looks like it was clipped from a newspaper.
It’s there on the right, that casserole dish with rice and pork chops, so enjoy if you want to try it! She is always trying something new. Some are winners and some not so much. I think we all enjoyed this one. She made one change in the wild rice, so I’ll add that in the recipe too. She used a more flavorful rice that had sundried tomatoes in it, so use what you want. This is a typical meal that she will cook for lunch. They eat a bigger meal at lunchtime and much lighter for dinner. Nothing goes to waste. They eat all the leftovers too. I can usually count on something tasty when I go over there for lunch. My mama is amazing to still be cooking like this!
I shared a Mexican pork chop dish a few weeks ago that she made and some of you asked for that. I had already shared it a few years ago on my blog, so here you go! Click Pork Chops Ole for that recipe.
Here’s something else she’s been up to lately. Making homemade applesauce. They buy apples up in Ellijay in bulk and so she made a few quarts of applesauce. That’s so like her and I know one little great-granddaughter who will love this!
Enjoy the recipe and let me know if you try it!
For some reason, you all aren’t able to see the widget below with the recipe. Here’s my mom’s clipped version:
Pork Chop Casserole
Pork chops and rice casserole
- 6 ounce pkg. long grain & wild Rice (she used one with sundried tomatoes for flavor)
- 2 cup hot water
- 6 1 inch thick pork loin chops, trimmed bone-in
- 1/4 tspn pepper
- 10 ounce Can cream of condensed celery soup, undiluted
- 1/2 cup Milk
Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 9x13x2 inch baking dish. Set aside
Sprinkle pork chops with pepper and place over rice mixture
Cover and bake at 350* for 1 hour
Uncover casserole; combine cream of celery soup and milk, and pour over casserole. Bake casserole, uncovered, 15 minutes or until thoroughly heated.
Recipe attributed to Lynn Lloyd from Birmingham, AL