your go to pork chop and rice casserole
(1 rating)
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!
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(1 rating)
yield
3 -4
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For your go to pork chop and rice casserole
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1 clong grain rice, uncooked
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3-4boneless pork chops
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1onion, sliced
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1green bell pepper, sliced
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2 mdtomatoes, sliced
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1 canbeef consommé soup, plus water to make 2 cups liquid
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1/2 tspsalt, or to taste
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1/4 tspblack pepper, or to taste
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1/4 tspgarlic salt, or to taste (optional)
How To Make your go to pork chop and rice casserole
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1Preheat oven to 350degrees
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2Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
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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.
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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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6Season with salt, pepper and optional garlic salt.
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7Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
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8Take out of oven, remove cover and let rest for 5 minutes before serving.
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9Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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