Easiest Way to Cook Appetizing Leftover Pork Chops & Rice

Leftover Pork Chops & Rice. Leftover Pork Chops Can Be Great The Next Day. We had some leftover pan roasted pork chops that needed to be used up and because of the heat I wanted to keep it simple. Which kind of pork chops are you looking for?

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Ingredients of Leftover Pork Chops & Rice

1. You need 1 can of cream of mushroom soup.
2. It's 2 cup of instant rice.
3. It's 2 can of crescent rolls.
4. You need 1 of parmesan cheese.
5. It's 1 of muffin tin.
6. It's 2 of leftover pork chops.

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Leftover Pork Chops & Rice instructions

1. Preheat oven to 350°..
2. Cook rice according to the directions..
3. Shred your leftover pork chops. Set aside..
4. Mix the can of soup with one can of water, set aside..
5. 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).
6. 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..
7. Place the crescent rolls into your prepared muffin tin. (Spray your muffin tin with cooking spray).
8. Mix your cooked rice with your soup..
9. 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..
10. Bake for 15 minutes until the crescent roll is lightly brown. Enjoy!.

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