The F.U.N. Place Recipe Box Archives
Freezer Pork Chops & Rice
(makes 2)
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 4 soup cans water (mix in a little beef boullion for great flavor)
- 12 porkchops
- 3 cups rice, uncooked
Mix all except for rice. Divide evenly and pour over porkchops in freezer bag.
To serve: Thaw, remove and place porkchops in single layer in greased 13x9 inch baking dish. Mix 1 1/2 cups uncooked rice with soup mixture and pour over chops. Sprinkle with salt and pepper. Cover and bake at 350* for about 1 hour or until rice is done. If soup mixture seems to thick, add a bit of water before baking. You can also add a slice of onion to the top of each porkchop before baking.
Posted by Homebound on February 10, 1999
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