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    Pork Chop Casserole III

    Source of Recipe


    1/2 cup all-purpose flour
    6 thick pork chops, rinsed and left damp
    3 tablespoons vegetable oil
    1 can (10 3/4 ounces) condensed cream of mushroom soup
    1 cup water
    1 can (14 1/2 ounces) ready-to-use beef broth
    1 package (6 ounces) long-grain and wild rice mix

    Preheat the oven to 350 degrees F. Place the flour in a shallow
    dish; add the pork chops and turn to coat completely with the flour.

    Heat the oil in a large skillet over medium heat. Brown the pork
    chops in batches for 5 to 6 minutes per side.

    Meanwhile, combine the remaining ingredients in a 9- by 13-inch
    baking dish; mix well. Place the browned pork chops over the rice
    mixture. Cover the casserole dish with aluminum foil and bake for
    1 hour, or until no pink remains in the chops.
    Serves: 6




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