Mom Byerly’s Pork Chops and Wild Rice

Byerly’s


Ingredients:

2 cups cooked wild rice
4 lean (1-1 ½” thick) boneless pork chops
2 Tbsp. Vegetable oil
½ tsp. Salt
¼ tsp. Black pepper
½ cup minced onion
1 (10 ¾ oz.) can 97% fat free cream of mushroom soup
½ cup water
2 Tbsp. Dry sherry


Preparation:

Spoon wild rice into lightly greased 7x11” baking pan. In heavy skillet, brown chops in oil; season with salt and pepper. Arrange browned chops on top of rice. In same skillet, sauté onion until golden; drain. Stir in soup, water and sherry. Bring to a boil, stirring up browned portions on bottom of skillet; pour over chops and rice. Bake, covered in a preheated 325-degree oven for 30 minutes. Uncover and bake until meat reaches an internal temperature of 150 degrees (about 10 minutes longer). Makes 4 servings.