"No Peek" Pork Chops & Wild Rice Casserole
Get ready for a delectable classic when you bake up this super easy "No Peek" Pork Chops & Wild Rice Casserole. Fork tender pork chops, creamy rice and a rich, savory gravy magically make themselves when you cover it all with foil and pop it the oven!
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Servings: 4 servings
Ingredients
- 16 ounces sour cream
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon onion powder
- 3 tablespoons all purpose flour
- 6 ounce box of long grain + wild rice with seasoning packet
- 4 thick cut boneless pork chops (not small or thin cut)
- fresh parsley
Instructions
- Preheat oven to 375°℉. Lightly spray 9x13 casserole dish with a non stick cooking spray.
- In a large measuring cup, whisk together sour cream, chicken broth, salt, pepper and onion powder. Heat in the microwave for 2 minutes. Whisk in the flour until there are no lumps.
- Whisk the wild rice seasoning packet and the rice into the sauce. Pour mixture into the casserole dish. Use your whisk to make sure the rice is evenly distributed around the bottom of the dish.
- Pat the boneless pork chops dry with a paper towel on both sides. Then season with extra salt and pepper. Nestle the pork chops down into the rice and sauce.
- Tightly cover with foil or with a lid and bake in preheated oven for 1 hour.
- After an hour, uncover. Remove the pork chops and place them under the broiler for 2-3 minutes to get a nice golden color. Fluff the rice, making sure all of the gravy is mixed into the rice. Add the pork chops back the rice. Sprinkle with fresh parsley and serve.
Video
Get ready for a delectable classic when you bake up this super easy “No Peek” Pork Chops & Wild Rice Casserole. Fork tender pork chops, creamy rice and a rich, savory gravy magically make themselves when you cover it all with foil and pop it the oven!