Comments on: One Dish Pork Chops, Part of a GREAT Good Morning!

By: Christy Jordan

Christy Jordan — Wed, 07 Sep 2011 13:27:29 +0000

I think it is a great tradition to start Annarose!!

By: Annarose

Annarose — Tue, 06 Sep 2011 21:39:04 +0000

Christy, this is the song that my mother-in-law woke my husband up with nearly every morning of his life until the graduated from high school and moved out! Maybe I’ll torture our children with it too. I have a terrible singing voice so it should get them out of bed really fast

By: Casey

Casey — Tue, 17 May 2011 13:28:31 +0000

Goodmorning!
How long would you put this in the crockpot? I have made pork chops in the crockpot before but they were dry-do you think maybe I didn’t have enough liquid in there with it?

Thank you!

By: Mary

Mary — Fri, 15 Apr 2011 11:48:19 +0000

Update to my recent promise to report — the flavors in this dish are worth trying it again (and again), but the liquid and timing need adjustment. It took an hour at 375* to reach a consistency that could be served — 45 min covered and 15 min uncovered. Mahatma rice (5 oz. pkg.) calls for 1 2/3 cups of water, as others have noted, but the Rotel adds another 1/4+ cup of liquid. We will try it again as a rice only side dish, using 1 to 1 1/3 cups of water, omitting the delicious, fork tender pork until the liquid amounts are more reliable. Thanks for the great taste treat, Christy.

By: Mary

Mary — Fri, 08 Apr 2011 20:33:06 +0000

Hi Christy. I somehow missed this when you first posted it, but it was also posted on the Front Porch, so I’m ready to try it. I’ve never seen such uneven results in the comments though. What I plan to do is start with room temp ingredients and mix everthing but the chops together — the rice, water, Rotel, and soup. I’ll layer half of this mixture in my casserole, nestle the chops on top, and cover them with the remaining mixture. The rice will be distributed more evenly (and hence cook more evenly) and the chops will be surrounded by creamy, spicy flavors. You didn’t mention the effect that oven temperatures can have, but I know my oven is “spot on” at 350* which gives me hope. I think 45 minutes will do it better than 30 minutes, since the whole dish must heat up before it can start cooking. I’ll let you know how it comes out.

By: Gwen

Gwen — Fri, 12 Mar 2010 02:14:50 +0000

I’m sorry to say it, but add me to the list of people who didn’t get the good results. I’m sure it was something I did wrong thou because I am a horrible cook! Just wanted to say that I have tried other meals from the site and they are great. Looking forward to the cookbook! I will be purchasing one for me and my momma. Please keep the recipes coming!

By: Queen

Queen — Mon, 16 Nov 2009 02:47:55 +0000

So after another 35 minutes, the rice and pork chops cooked! The rice is nice and creamy.

By: Queen

Queen — Mon, 16 Nov 2009 02:03:32 +0000

Count me as another person who had a soupy dish of uncooked pork chops after an hour. I put the dish back in the oven this time with a lid on top of the foil to keep it tight and raised the temp to 400. I will see if this helps. It smells great so I hope it will turn out. We don’t have the Mahatma rice here so I think I used a larger bag of rice than you did, Christy. Update when I take the dish out of the oven…

By: Susie from SC

Susie from SC — Fri, 18 Sep 2009 19:51:45 +0000

Made this with Cream of Chicken this week (we prefer it too) and it turned out fine. The rice when cooked reminds me of Spanish Rice so the kids were not crazy about it. The hubby loved it!

By: Brenda Croft

Brenda Croft — Tue, 15 Sep 2009 03:17:41 +0000

Hi Christy

I love you website and all of your great stories. I wanted to know in the one dish porkchop dish, can you substitute cream of chicken instead of mushroom? I don’t really like mushroom(it looks gross) I thing you probably can I will try it, but wanted an expert opinion. Thanks for making so many of us smile~!!!