Ingredients
6 pork chops
pepper
flour
1 tablespoon onions dehydrated
3 minute rice servings
1 tablespoon crisco
10 3/4 ounces cheddar cheese soup
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350 degrees. Flour and pepper pork chops. Brown in Crisco in a skillet. Drain on paper towels. Slowly mix cheese soup with 1/2 can water. Heat and add dehydrated onion. Pour small amount of mixture in bottom of a 9 x 9 inch Pyrex dish. Layer chops and soup until all are used. Seal with foil and bake for 1 1/4 hours. When chops are nearly done, prepare rice according to directions on package.