Connie's Pork Chops Over Rice

★★★★★ 7 Reviews
cottman avatar
By Connie Ottman
from Orlando, FL

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

A simple and delicious weeknight meal. The pork chops are tender, and the rice is perfectly cooked. Using beef consomme adds a wonderful richness to the rice. Add a simple vegetable, and you have a complete meal in no time. It's an easy, cost-effective meal that deserves a spot on your weekly menu.

— The Test Kitchen @kitchencrew
serves 3-4
prep time 5 Min
cook time 1 Hr 15 Min
method Bake


  • 3-4
    bone-in pork chops
  • 2 can
    beef consomme (soup, 10.5 oz each))
  • Crisco oil, in spray can
  • salt and pepper, to taste
  • 1 c
  • 2 c
    Minute Rice, uncooked

How To Make

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