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Wild Rice And Pork Chops Recipe
|Wild rice||1 Cup (16 tbs)|
|Onion||1 Medium, minced|
|Pork chops||6 (1 1/2 Inch Thick)|
|Poultry seasoning||To Taste|
Serving size: Complete recipe
Calories 1927 Calories from Fat 629
% Daily Value*
Total Fat 70 g108%
Saturated Fat 23.1 g115.5%
Trans Fat 0.6 g
Cholesterol 482.9 mg
Sodium 2600.3 mg108.3%
Total Carbohydrates 148 g49.4%
Dietary Fiber 15.2 g60.8%
Sugars 13.1 g
Protein 172 g344.1%
Vitamin A 5.5% Vitamin C 27.7%
Calcium 26.3% Iron 52.8%
*Based on a 2000 Calorie diet
Cover with hot water; bring to a boil.
Cook for 5 minutes.
Drain; rinse with hot water.
Cover rice with hot salted water.
Bring to a boil; cook, stirring occasionally, for 20 minutes or until rice is tender.
Dice bacon; saute with onion until the bacon is crisp and onion is tender.
Add rice, salt, pepper and oregano; toss to blend well.
Place mixture in large baking dish.
Brown chops well on both sides in skillet; sprinkle with additional salt, pepper, and poultry seasoning.
Place over rice.
Cover; set casserole in pan of hot water.
Bake at 325 degrees for 1 hour and 30 minutes or until chops are tender.
Make gravy in pan in which chops were browned, if desired.