Connie's Pork Chops Over Rice

By Connie Ottman
@cottman

This recipe has been in my family for at least forty-five years. I have no idea where it originated.
It's easy to prepare, has few ingredients and the rice is so yummy. Great with a salad and green veggie. Enjoy!

Blue Ribbon Recipe

I was very pleasantly surprised at how nicely this came together. It is super easy, not terribly expensive and the end result is delicious. It is a very warm, inviting and comforting meal. My family loved it and we'll be making it many more times. The Test Kitchen

Rating:

★★★★★ 6 votes

Comments:

51 Comments

Serves:

3-4

Prep:

5 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

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3-4: bone-in pork chops
2 can(s): beef consomme' (soup)
: Crisco oil in spray can
: salt and pepper to taste
1 c: water
2 c: Minute Rice- uncooked

How to Make Connie's Pork Chops Over Rice

Step-by-Step

1Gather all ingredients.
2Spray hot cast iron skillet with Crisco oil spray.
3Salt and pepper both sides of pork chops.
Brown pork chops on both sides. This will take about 25 minutes total.
4Place uncooked rice in bottom of a casserole dish that has a cover.
5Place browned pork chops over rice.
6Add 1 cup of water to hot skillet and scape off the browned bits.
7Pour undilated beef consomme' and skillet drippings over pork chops and rice.
8Cover and bake 50 minutes at 350 degrees. Times may vary based on thickness of the pork chops.
9Enjoy!