6 pork chops
oil as needed
salt and pepper to taste
1 cup uncooked wild rice
1½ cups water
1 (8 ounce) can canned mushrooms
1 tbsp. chicken bouillon granules
1 can condensed cream of mushroom soup
Recipe
Brown the chops in a small amount of oil, seasoned with salt and pepper. Wash the rice and sprinkle it in the bottom of a greased 9x13 baking dish. Add water and mushrooms. Sprinkle with chicken bouillon. Arrange the chops on top and spoon soup over chops and rice. Cover with aluminum foil and seal tightly. Bake in preheated 350° oven for 1½ hours to 2 hours or until rice and chops are tender.