Mom Byerly's Pork Chops and Wild Rice

This favorite wild rice recipe has been adapted for the new leaner pork by reducing the cooking time.
Servings 4 servings
Prep Time


  • 2 cups cooked wild rice
  • 4 lean boneless pork chops
  • 2 tbsp Vegetable Oil
  • .5 tsp Salt
  • 1/4 tsp 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 tbsp dry sherry


  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).