Your Go To Pork Chop and Rice Casserole

Ron Manson

By
@RManson

Our "go to" Pork Chop and Rice casserole for a weekday family meal is an heirloom recipe passed down by my mother's Midwest family. Easy to make, especially tasty for a winter's dinner and, if they are any, not a bad leftover meal! For non-meat eaters in the family, the rice is hands down the best!


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
long grain rice, uncooked
3-4
boneless pork chops
1
onion, sliced
1
green bell pepper, sliced
2 medium
tomatoes, sliced
1 can(s)
beef consommé soup, plus water to make 2 cups liquid
1/2 tsp
salt, or to taste
1/4 tsp
black pepper, or to taste
1/4 tsp
garlic salt, or to taste (optional)

Directions Step-By-Step

1
Preheat oven to 350degrees
2
Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
3
Place 1 cup of uncooked long grain rice in dish.
4
Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
5
Pour 10 1/2 ounce can of beef consommé soup into a 2-cup measure and add water to make 2 cups liquid. Pour on casserole ingredients.
6
Season with salt, pepper and optional garlic salt.
7
Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
8
Take out of oven, remove cover and let rest for 5 minutes before serving.
9
Enjoy!

About this Recipe

Course/Dish: Pork, Casseroles
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Heirloom