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Pork Chops Wild Rice Casserole recipe that’s quick to make with a few simple ingredients! A healthy meal that’s naturally gluten free, light and packed with flavor.
Happy New Year friends!!! The last two Monday’s I’ve been a little spoiled not having to get up to teach earlier morning spin class. It’s been nice sleeping in, but I’m sure ready to get back to my regular routine.
The holidays are a wonderful time to relax and unwind, by I’m a structure person and once my structure isn’t there everything around me goes haywire.
Today I’m sharing a traditional family recipe Pork Chops Wild Rice Casserole! I realized I had ZERO pork recipes on the blog when I did the redesign last month, and I knew just the recipe to make for the very first one.
My family passed this recipe onto me, and now I’m giving it to you! P.S. In case you’re wondering, I don’t eat red meat.
So, wild rice is a big deal in our family. I mentioned in a previous post how my uncle harvests wild rice and gives it to us for the holidays. I’m all about gifts of food, especially food that’s good for you. Now listen up!
Wild rice is not technically a grain. It’s actually a grass. Many people avoid it, not realizing this.
This Pork Chops Wild Rice Casserole is perfect for cooler months. Hearty. Easy to make. Check! Has minimal ingredients. Double check!! Delicious. Triple check!!!
One of the ingredients was bouillon cubes. Another tricky food you would never guess has gluten in it, but it does! I swear gluten is hidden in everything. I recommend these bouillon cubes that are gluten free for your recipe. Now, let’s get cooking!
Vegan Wild Rice Casserole is another favorite!
Pork Chops Wild Rice Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb pork chops
- 2/3 cup white onion, diced
- 3/4 cup wild rice
- 2 bouillon cubes, gluten free bouillon is you are gluten free
Instructions
- Preheat oven to 350 F.
- Bring 1 1/2 cups of water to a boil with bouillon cubes and rice. Once bouillon cubes are dissolved, remove from the heat and set aside.
- Heat a large skillet to medium heat. Add extra virgin olive oil and pork chops to the skillet. Cook 2 minutes each side. Do not cook longer to prevent them from drying out.
- Transfer the pork chops to a 2 1/2 quart casserole dish with pork chops. Tops with rice, water and onions.
- Cover with tin foil and bake 50-60 minutes until rice is cooked. Note, if there's a leftover water this could be due to the type of wild rice used. Stir the ingredients after removing the tin foil to absorb some of the liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hearty and healthy- sometimes it’s rare to find both in one recipe, but when I do. I hold on for dear life. And scarf it down.
That’s for sure!
I always have to be careful about bouillon! Drives me bonkers too. Love this dish and congrats on your accomplishments in 2017!!
And it’s snuck in so many recipes. Ugh, always a challenge!