Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, leftover pork chops & rice. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Leftover Pork Chops & Rice is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Leftover Pork Chops & Rice is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook leftover pork chops & rice using 6 ingredients and 10 steps. Here is how you cook that.
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The ingredients needed to make Leftover Pork Chops & Rice:
- Take 1 can cream of mushroom soup
- Get 2 cup instant rice
- Make ready 2 can crescent rolls
- Take 1 parmesan cheese
- Get 1 muffin tin
- Take 2 leftover pork chops
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Steps 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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