Mom Byerly’s Pork Chops and Wild Rice

Mom Byerly's Pork Chops and Wild Rice


4 servings


  • 2 cups cooked wild rice
  • 4 lean boneless pork chops
  • 2 tablespoons Vegetable Oil
  • .5 teaspoons Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup minced onion
  • 1(10 3/4 oz) 97 percent fat free cream of mushroom soup
  • 1/2 cup Water
  • 2 tablespoons dry sherry
This favorite wild rice recipe has been adapted for the new leaner pork by reducing the cooking time.


  1. Spoon wild rice into lightly greased 7x11 inch baking pan. In heavy skillet, brown chops in oil; season with salt and pepper. Arrange browned chops on top of rice. In same skillet, saute onion until golden ; drain. Stir in soup, water and sherry. Bring to a boil, stirring up browned portions on bottom of skillet; pour over chops and rice. Bake, covered, in a preheated 325 F oven 30 minutes. Uncover and bake until meat reaches an internal temperature of 155 F (about 10 minutes longer).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.