your go to pork chop and rice casserole
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!
prep time
15 Min
cook time
1 Hr
method
Bake
yield
3-4 serving(s)
Ingredients
- 1 cup long grain rice, uncooked
- 3-4 - boneless pork chops
- 1 - onion, sliced
- 1 - green bell pepper, sliced
- 2 medium tomatoes, sliced
- 1 can beef consommé soup, plus water to make 2 cups liquid
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic salt, or to taste (optional)
How To Make your go to pork chop and rice casserole
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Step 1Preheat oven to 350degrees
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Step 2Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
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Step 3Place 1 cup of uncooked long grain rice in dish.
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Step 4Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
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Step 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.
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Step 6Season with salt, pepper and optional garlic salt.
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Step 7Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
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Step 8Take out of oven, remove cover and let rest for 5 minutes before serving.
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Step 9Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Heirloom
Category:
Pork
Category:
Casseroles
Keyword:
#rice
Keyword:
#Casserole
Keyword:
#pork chop
Ingredient:
Pork
Method:
Bake
Culture:
American
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