Gluten-Free Creamy Pork Chop Bake Recipe

About this recipe

A hearty and comforting dinner featuring tender pork chops baked with a creamy, gluten-free rice and mushroom base. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Thomas Ridley Fresh British Pork Chops
• - Forest Whole Foods Organic White Quinoa
• 400 Ml Coconut Merchant Organic Coconut Cream
• - Cooks & Co Sliced Mushrooms

Instructions

1. 1. Preheat your oven to 300°F (150°C).
2. 2. Grease a baking dish and spread 1 1/2 cups of uncooked gluten-free rice evenly across the bottom.
3. 3. In a bowl, mix 1/2 envelope of gluten-free onion soup mix, 1/2 can of gluten-free cream of celery soup, and 1/2 can of gluten-free cream of chicken soup. Pour this mixture over the rice.
4. 4. Arrange 6 pork chops on top of the rice and soup mixture.
5. 5. In the same bowl, combine the remaining 1/2 can of gluten-free cream of celery soup and 1/2 can of gluten-free cream of chicken soup. Pour this over the pork chops.
6. 6. Add 1/2 cup of water to the dish, ensuring it spreads evenly.
7. 7. Top the dish with 1 cup of undrained canned mushrooms.
8. 8. Cover the baking dish tightly with aluminum foil and bake for 3 hours at 300°F (150°C).
9. 9. Remove from the oven, let it rest for a few minutes, and serve warm.