Ingredients
-
6 pork chops
-
salt and pepper to taste
-
1 cup uncooked wild rice
-
1 ½ cups water
-
1 (8 ounce) can canned mushrooms
-
1 tablespoon chicken bouillon granules
-
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
-
In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
-
Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Nutrition Facts (per serving)
| 352 | Calories |
| 14g | Fat |
| 29g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 5g | 23% |
| Cholesterol 56mg | 19% |
| Sodium 791mg | 34% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 27g | 54% |
| Vitamin C 0mg | 0% |
| Calcium 37mg | 3% |
| Iron 3mg | 14% |
| Potassium 523mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
