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Ingredients
- 6 to 7 pork chops
- 1 can cream of asparagus soup
- 1 1/2 c. wild rice
- salt and pepper
Method
- Brown pork chops with a little bacon grease.
- Cook soup as directed except use 1/2 can water.
- Cook rice as directed. Arrange chops in a 9 x 13-inch baking dish.
- Pour rice over chops, then pour soup over rice. Salt and pepper to taste.
- Cover with foil.
- Cook 30 to 40 minutes at 350° until tender. Do not overcook chops.