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This recipe can be cooked either in a crockpot or on top of the stove in a skillet with a lid. This recipe addresses the skillet method.
4 - 6 Wild Hog Pork Chops
1 Tbs. oil
Salt and pepper to taste
1 can cream of mushroom soup
1 can of diced chilies and tomatoes
1 chopped onion
1 Cup long grain white rice and 1/4 Cup wild rice
3 Cups water
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1. After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed
2. Turn skillet on high and add the oil
3. Place the chopped onion in the bottom of the skillet; stir constantly until opaque.
4. Place the pork chops on top of the onions and brown on both sides
5. Add the can of cream of mushroom soup
6. Add the can of diced chilies and tomatoes with the liquid
7. Add salt and pepper to taste
8. Add any optional spices your family may prefer
9. Stir this mixture
10. Turn skillet down to medium (mixture should cook but not boil over)
11. Cook 30 - 45 minutes (chops should be fork tender)
12. In a separate add the water
13. Bring water to full boil
14. Add the rice
15. Cover and reduce to simmer
16. Cook rice for 20-30 minutes (until wild rice is done)
17. Serve pork chops over rice with green salad, rolls and iced tea
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