I don't know if I've mentioned this before, but my husband is allergic to chicken. No, I'm not joking. Go ahead and gasp and say that I'm lying. I'll wait... Ok, for real he is allergic to chicken. Yes I know, it's very unusual, and "who in the world is allergic to chicken?!" He gets the same reaction that people get who are allergic to shell fish. He swells up and can't breath. So I tend to stay away from it and not cook it for our family. He's not so allergic that he can't touch it or even smell it, it's just when he actually eats it. He gets the itching and prickling in the back of his throat and if he doesn't stop then it would result to a trip to the ER.
So with that said, this recipe that I would like to share with you was originally for a No Peek Chicken recipe that my husband and I modified to fit our need and taste. It's actually him that came up with 99% of it. So I'll go ahead give props to him on that one because it is sooooo delicious! The obvious meat to substitute for a chicken recipe is pork. Then we decided to use yellow rice with the mix and oh my goodness it knocked our socks off. Now, we have to be careful which brand of yellow rice we buy because some brands have chicken bouillon and skins in it and it makes him itch some. So I use Zatarain's because they don't use any chicken products in their mix. Plus, it gives it that extra umph of spice and deliciousness that the other yellow rice mixes don't have.
Ingredients:
10-12 Pork chops
1 6.9 oz. box of Zatarain's yellow rice (or any other yellow rice mix you like)
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 cans of water
Preheat your oven to 350 degrees.
In a 9x13 dish mix the cream soups, water, and rice. Brown your pork chops quickly. Maybe 2-3 minutes of each side. I tried not browning them before and I felt like the pork chops didn't come out as tender at the end. It's worth it to me, so take the extra step to brown those babies! Lay the pork chops in your dish, cover with foil and bake for 2 1/2 hours. DO NOT PEEK! I know it sounds like a high temp to bake something this long, but it works and it's oh so good! It's really important you don't open the oven or lift the foil to make sure it's not burning. Trust me, it's not. Don't let the steam escape because of your curiosity. It'll be ok just let it cook and do its magic.
After it's done cooking, remove the foil carefully as to not burn yourself with the steam.
I use a whisk to blend everything together, it works much better than a spoon.
Add the rice. Look at all that extra yummy stuff Zatarain's put in their rice. MMMMM!
Browning on both sides.
Line up the chops in your dish.
Cover it.
Bake it. It's that easy.
It's creamy and the chops fall apart with just your fork. So good!!!
