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Browned Rice and Pork Casserole

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  Pork loin chops 4 (3/4 Inch Thick)
  Seasoned salt To Taste
  Uncooked white rice 1⁄2 Cup (8 tbs) (Regular Variety)
  Canned beef gravy 10 3⁄4 Ounce (1 Can)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Onions 4 Medium
  Carrots 2 Large, cut on angle into 1-inch slices

About 1 1/2 hours before serving: Preheat oven to 350°F.
Trim excess fat from chops; heat fat in skillet.
Sprinkle chops with seasoned salt.
In hot fat, brown chops well on both sides; remove to 2-quart casserole.
Add rice to drippings in skillet; cook, stirring until browned; stir in gravy, 1/4 cup water, salt, pepper.
Arrange onions and carrots on top of chops; pour on gravy mixture.
Bake, uncovered, 1 hour or until tender.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1656 Calories from Fat 444

% Daily Value*

Total Fat 49 g75.8%

Saturated Fat 17.5 g87.4%

Trans Fat 0.4 g

Cholesterol 321.9 mg107.3%

Sodium 4350.7 mg181.3%

Total Carbohydrates 181 g60.3%

Dietary Fiber 21.4 g85.5%

Sugars 42.4 g

Protein 124 g248.2%

Vitamin A 482.2% Vitamin C 115.8%

Calcium 38.5% Iron 51.5%

*Based on a 2000 Calorie diet

Browned Rice And Pork Casserole Recipe