Ah, we love the Land of 10,000 Lakes! There’s so much nature, so much hockey, and so much snow! They really know how to eat up there, too, and Minnesota’s Best Bake is here to prove it. This slow-baked dish produces the most tender pork chops on this side of the Mississippi. And the creamy, buttery wild rice will warm you right up even on the coldest of days, don’t-cha know! But don’t worry! You don’t have to endure the harsh winter temps to experience Minnesota’s Best Bake… stay cozy at home and enjoy it for yourself!
Ingredients
- 2 tablespoons olive oil
- 6 (4-ounce) pork chops
- salt, to taste
- pepper, to taste
- 1 cup wild rice, rinsed
- 1 3/4 cups water
- 1 (8-ounce) can mushrooms or 1 1/2 cups fresh mushrooms, sliced
- 1 tablespoon chicken bouillon granules
- 1 (10.75-ounce) can condensed cream of mushroom soup, divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch casserole dish with nonstick spray.
Step 3 –In a large skillet over medium heat, add the oil and sear the pork chops on both sides. They will not be cooked through.
Step 4 –Season the pork chops with the salt and the pepper and set them aside.
Step 5 –Evenly add the rice to the bottom of the prepared baking dish.
Step 6 –Add the water and the mushrooms to the rice.
Step 7 –Sprinkle the rice mixture with the bouillon granules.
Step 8 –Spoon 1/2 of the cream of mushroom soup over the rice mixture.
Step 9 –Cover the dish with foil and bake for 1 hour 15 minutes.
Step 10 –Carefully uncover the dish and add the pork chops on top of the rice mixture.
Step 11 –Spoon the remaining cream of mushroom soup over the pork chops.
Step 12 –Cover the dish and bake until the pork chops reach an internal temperature of 145 degrees F, about 30-45 minutes.
Step 13 –Serve.
