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