PamperedchefDaly
Gold Member
- 487
There are several recipes for pork chops in the DCB, cooked in the oven, but with all of them the rice got dry and crunchy. I tried this variation, and we all were happy with the results:
6 boneless pork chops
1 cup regular brown rice (not instant or parboiled)
2 cups chicken broth
1 can cream of chicken soup
salt, pepper, garlic powder to taste
1 can french fried onions
Put the rice in the bottom of the DCB. Add cream of chicken soup (undiluted), and 2 cups chicken broth. Season the pork chops on both sides with salt, pepper, and garlic powder. Place on top of rice. Put cover on, and bake in a 325 degree oven for 2 hours.
After 2 hours, take cover off and sprinkle the top of chops with 1/2 can french fried onion rings. Bake 5 minutes till onions are golden.
6 boneless pork chops
1 cup regular brown rice (not instant or parboiled)
2 cups chicken broth
1 can cream of chicken soup
salt, pepper, garlic powder to taste
1 can french fried onions
Put the rice in the bottom of the DCB. Add cream of chicken soup (undiluted), and 2 cups chicken broth. Season the pork chops on both sides with salt, pepper, and garlic powder. Place on top of rice. Put cover on, and bake in a 325 degree oven for 2 hours.
After 2 hours, take cover off and sprinkle the top of chops with 1/2 can french fried onion rings. Bake 5 minutes till onions are golden.