Bette's Pork Chops And Rice Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Bette's Pork Chops and Rice Casserole

Joey Wolf

By
@8of10

This is the recipe my son ALWAYS asks for when he comes home. I got it from his Gramma Betty, who when I divorced her son, still considered me a member of her family. She's a lovely lady in the early stages of dementia, so far she still remembers me, I will truly miss her when she's gone.

Zak's Gramma Betty passed away earlier this summer. We got to see her in a few lucid moments a week or so before she left us. Zak was so glad he got to see her dimples one last time.


Featured Pinch Tips Video

Comments:

Serves:

2-4

Prep:

15 Min

Cook:

1 Hr

Ingredients

1 can(s)
campbell's beef consomme soup
2-4 pork chops (i cut butterfly chops in half)
dried onion ( just a nice sprinkle)
3/4 C
rice
2-4 Tbs
olive oil, extra virgin (evoo)
1/2-1 c
durkees french fried onions (optiona)

Directions Step-By-Step

1
Preheat oven to 350*. Spray a large casserole (2.5 Qt) with Pam.
2
Dredge the pork chops in flour, and brown in a skillet with 2-4 Tbs of EVOO
3
Pour 3/4 C of uncooked Rice into prepared casserole dish.
4
Top with a generous sprinkle of dried onion flakes.
5
Place browned pork chops on the rice/onion mixture.
6
Pour undiluted can of Beef Consomme Soup over all. Cover with casserole lid or aluminum foil.
7
Bake at 350* for 45 minutes. Remove cover, bake an additional 15 minutes. Serve.
8
OPTIONAL:I had some leftover french fried onions after Thanksgiving this year. The last 15 min of baking this I added 1/2-1 Cup of the french fried onions an absolute 4-STAR improvement on a recipe I didn't think could be improved!!!

About this Recipe