Pork Chops and Wild Rice in Mushroom Sauce

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  • 1 ½ cup wild ricePork Chops and Wild Rice in Mushroom Soup
  • 8 – 10 lean pork chops, 1 ½” thick
  • 1 cup minced onion
  • 2 – 10 ¾ ounce cans cream of mushroom soup
  • 1 cup water
  • 3 Tsps. sherry or sauterne


Cook rice in salted water until partially opens, about 15 minutes.  Place drained rice in large casserole or 9×13 inch pan.  Sprinkle chops with salt and pepper, brown in skillet in oil.  Place on top of rice.  Sauté onions until golden in the same skillet.  Drain fat.  Add soup, water and sherry.  Bring to a boil, stirring up browned portions for added flavor.  Pour over chops and rice.  Cover and bake at 350⁰ for 60 – 90 minutes.  Serves 8 – 10

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