your go to pork chop and rice casserole

Leland, NC
Updated on Jan 9, 2014

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

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

Discover More

Category: Pork
Category: Casseroles
Keyword: #rice
Keyword: #Casserole
Keyword: #pork chop
Ingredient: Pork
Method: Bake
Culture: American

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