Welcome to February’s guest-mom recipe post! This month, my pal Jim VV let me borrow his mom’s (Jeanie) recipe for pork chops (bone-in, mind you!) and rice. Jim made it very clear that his mom was not a fanciful cook, throwing spices here and there. No, she got down to basics with salt, pepper, garlic, and some onion, if she was feeling really adventurous, but that didn’t mean that her recipes weren’t tasty. As a matter of fact, her minimalistic nature let the main ingredients shine, plus it kept her kids fed and growing.
Check out Jim taking a break from lumberjacking. His mom’s cooking kept him going in flannels and suspenders.
Some things I found out from Jim AFTER I made the recipe: Though Jeanie wrote that the pork went on top of the rice, then into the oven, the down and dirty truth was that the rice mixture was poured OVER the pork, then went into the oven to bake. This gave the chops a nice grey color once removed from under its savory blanket. I would recommend firing it up under the broiler, if you wanted the chops to rest on top with a golden glow.
When I asked Jim for a pic of his mom, he knew that he didn’t have many. As a matter of fact, he couldn’t find a single one, but he did give us a handsome peek of himself at graduation. Now, isn’t that the face of a man a mom would be proud of?
“I lost my mom quite some time ago. As any good son would, I have many fond memories. One that stands out was one of my favorite dishes she used to make for us – Pork Chops and Rice, yum ! I think it was one handed down from her mother years before. When she served it up which was a couple times a month, I know there was never much of it left after as we all feasted mightily on it. When I was away in College I had her copy down the recipe so I could make it on my own. It never really turned out as good but it is still a staple in my house today. I still have her hand written instructions which I used with Holly for this post. Fond memories for sure. I hope you all enjoy it as much as I have over the years.”
I can attest to the deliciousness and comfort to the soul that this meal provides. Is it wrong that I didn’t share it with anyone and gobbled it all up myself?
Before you start cooking the meat, make some rice. Cook up 2 cups of rice and set it aside. NOW, get some chops. BONE-IN, y’all. I picked some up at the butcher counter and had them hatchet them in half. This left me with 4 nice chops. Salt and pepper them, garlic-salt them. Heck, I got crazy and lemon-peppered them. These chops were not going to be the boss of me.
Heat up a pan (I used my iron skillet) to a nice medium-high heat and brown the pork on both sides. Remove chops to a plate and leave the drippings and grease in the pan.
Now, this is where it gets tricky: Add one can of cream of mushroom soup and 1 can of water to the pan and stir until incorporated. Crazy, right? Hold onto your apron strings, because the next step is to dump all of your cooked rice in there! Mix it up and don’t forget to turn off the heat.
Heat up your oven to 350 degrees.
Place your golden pork chops at the bottom of a 9×13 casserole dish. Pour soupy rice mixture on top. Cover with aluminum foil and bake in oven for 1 hour.
So, like I mentioned at the beginning, I followed the recipe exactly and nowhere on that card did it say to put the rice OVER the chops. So, I didn’t. I put the chops on top and you know what? It was super delicious! But then I re-read the card with this new point of view and I could definitely see how ‘put on meat’ was more of putting the rice on the meat, then putting the meat on the rice. Happily, it is delicious no matter where you put the meat, as long as it gets in my belly.
Thank you Jim for sharing such a tasty memory with us!
Jeanie’s Pork Chops and Rice
- 4 pork chops, bone in
- 2 cups cooked rice
- 1 can cream of mushroom soup
- 1 can water
- garlic salt, to taste
- black pepper, to taste
- salt, to taste
- Cook rice.
- Season pork chops with salt, pepper, and garlic salt.
- In medium-hot pan, brown both sides of pork chops, remove from pan and set aside.
- Add soup and water to hot pan with drippings. Mix well until blended.
- Add cooked rice to hot soup mixture, stir.
- Place chops into 9×13 casserole dish and pour rice on top.
- Cover dish with aluminum foil and place in 350 degree over for 1 hour.