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Pork Chop And Chilies Casserole

chili, pork, casseroles

1 tablespoon cooking oil
4 rib pork chops (3/4 - 1
1 thick)
1 medium onion -- chopped
1 can (4 oz)
1/2 cup chopped celery
1 1/2 cup instant rice -- uncooked
1 can cream of mushroom soup,
1 condensed (10 3/4) --
1 undiluted
1 can (soup)
3 tablespoon soy sauce
1 green chiles -- chopped
1 water

In a skillet, heat oil over medium-high heat. Brown pork chops on both sides. Remove and set aside. In the same skillet, saute onion, chilies and celery until onion is tender. Stir in rice, saute until lightly browned. Add soup, water and soy sauce; blend well. Place in a greased 2-qt casserole. Top with pork chops. Bake at 350 F for 30 minutes or until chops are done and rice is tender. Yield: 4 servings. Originally submitted to publisher by Mickey O'Neal of Chula Vista, California. Recipe By : Country Casseroles - 1993 Reiman Pub - ISBN 0-89821-110-7 From: Dan Klepach Date: 22 Feb 97 National Cooking Echo Ä

Yield: 4 servings

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