Wild Rice and Pork Chops

 

Pork chops and wild rice go so well together. We love the taste of wild rice as it has a slightly nutty flavor, and it tastes so delicious when combined with cream of mushroom soup.

Ingredients

1 c. wild rice
3 c. beef, or chicken stock
1/2 tsp. salt
1 Tbs. butter
8 slices of bacon, diced
1 onion, chopped
salt and pepper to taste
1/2 tsp. oregano
1 (8 oz.) can mushrooms
1 (10.75 oz.) condensed cream of mushroom soup.
6 pork chops

Directions

Heat oven to 325°.

In a saucepan, combine rice, water, and salt.  Cover with a lid. Bring to a boil. Turn the heat down to low and simmer for 40 to 45 minutes until tender.  

In a cast iron skillet, cook and onion together until the bacon is crisp, and the onion is tender. Drain off all but a tablespoon of bacon grease.

Add rice, salt, and pepper to taste oregano and mushrooms. Mix to blend well. Spoon into a large baking dish.

In the same skillet that you fried the bacon in, fry the pork chops in the bacon grease until browned. Turn over and brown the other side. Season with salt and pepper. Place the pork chops on top of the wild rice. 

Spoon the condensed cream of mushroom soup over the top of the pork chops.

Cover the dish with a lid or a sheet of foil. Bake for 90 minutes.