bette's pork chops and rice casserole
(1 rating)
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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.
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(1 rating)
yield
2 -4
prep time
15 Min
cook time
1 Hr
Ingredients For bette's pork chops and rice casserole
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1 cancampbell's beef consomme soup
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2-4 pork chops (i cut butterfly chops in half)
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dried onion ( just a nice sprinkle)
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3/4 Crice
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2-4 Tbsolive oil, extra virgin (evoo)
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1/2-1 cdurkees french fried onions (optiona)
How To Make bette's pork chops and rice casserole
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1Preheat oven to 350*. Spray a large casserole (2.5 Qt) with Pam.
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2Dredge the pork chops in flour, and brown in a skillet with 2-4 Tbs of EVOO
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3Pour 3/4 C of uncooked Rice into prepared casserole dish.
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4Top with a generous sprinkle of dried onion flakes.
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5Place browned pork chops on the rice/onion mixture.
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6Pour undiluted can of Beef Consomme Soup over all. Cover with casserole lid or aluminum foil.
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7Bake at 350* for 45 minutes. Remove cover, bake an additional 15 minutes. Serve.
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8OPTIONAL: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!!!
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