Real Recipes From Real Home Cooks ®

your go to pork chop and rice casserole

★★★★★ 1
a recipe by
Ron Manson
Leland, NC

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!

★★★★★ 1
serves 3-4
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For your go to pork chop and rice casserole

  • 1 c
    long grain rice, uncooked
  • 3-4
    boneless pork chops
  • 1
    onion, sliced
  • 1
    green bell pepper, sliced
  • 2 md
    tomatoes, sliced
  • 1 can
    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)

How To Make your go to pork chop and rice casserole

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