Your Go To Pork Chop and Rice Casserole

6
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!

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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

About Your Go To Pork Chop and Rice Casserole

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