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No Peek Pork Chops


  • 1 can cream of mushroom soup
  • 1 can cream of chicken or cream of celery soup
  • 1 soup can chicken broth (or 1/2 can water and 1/2 cup dry white wine)
  • 1 package long grain and wild rice mix with herb seasoning
  • 8 pork chops
  • 1 envelope dry onion soup


  1. Mix cream soups and broth (or water and wine) with the rice mix. Pour into a 9 x 13-inch baking pan.
  2. Place pork chops on top and sprinkle dry soup mix over all.
  3. Cover with aluminum foil and bake for 2 hours at 350 degrees F.