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We hope you got insight from reading it, now let’s go back to leftover pork chops & rice recipe. You can have leftover pork chops & rice using 6 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Leftover Pork Chops & Rice:
- You need 1 can cream of mushroom soup
- Take 2 cup instant rice
- Provide 2 can crescent rolls
- Get 1 parmesan cheese
- Get 1 muffin tin
- Get 2 leftover pork chops
Instructions to make Leftover Pork Chops & Rice:
- Preheat oven to 350°.
- Cook rice according to the directions.
- Shred your leftover pork chops. Set aside.
- Mix the can of soup with one can of water, set aside.
- Open crescent rolls but do not unroll them. Cut the crescent rolls so you have one chunk per cup in your muffin tin. (I had a12 cup tin so I cut each roll into 6 pieces)
- Flatten each chunk of crescent roll into a round flat shape. You want it wide enough that when you place it in the muffin tin it will cover the sides.
- Place the crescent rolls into your prepared muffin tin. (Spray your muffin tin with cooking spray)
- Mix your cooked rice with your soup.
- On top of each crescent roll divide 3/4 of the shredded pork evenly. Add the rice and soup mixture. Top with the remaining pork and sprinkle with parmesan cheese.
- Bake for 15 minutes until the crescent roll is lightly brown. Enjoy!
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