bette's pork chops and rice casserole
(1 RATING)
This is the recipe my son ALWAYS asks for when he comes home. I got it from his Gramma Betty, who when I divorced her son, still considered me a member of her family. She's a lovely lady in the early stages of dementia, so far she still remembers me, I will truly miss her when she's gone. Zak's Gramma Betty passed away earlier this summer. We got to see her in a few lucid moments a week or so before she left us. Zak was so glad he got to see her dimples one last time.
No Image
prep time
15 Min
cook time
1 Hr
method
---
yield
2-4 serving(s)
Ingredients
- 1 can campbell's beef consomme soup
- - 2-4 pork chops (i cut butterfly chops in half)
- - dried onion ( just a nice sprinkle)
- 3/4 C - rice
- 2-4 Tbs - olive oil, extra virgin (evoo)
- 1/2-1 cup durkees french fried onions (optiona)
How To Make bette's pork chops and rice casserole
-
Step 1Preheat oven to 350*. Spray a large casserole (2.5 Qt) with Pam.
-
Step 2Dredge the pork chops in flour, and brown in a skillet with 2-4 Tbs of EVOO
-
Step 3Pour 3/4 C of uncooked Rice into prepared casserole dish.
-
Step 4Top with a generous sprinkle of dried onion flakes.
-
Step 5Place browned pork chops on the rice/onion mixture.
-
Step 6Pour undiluted can of Beef Consomme Soup over all. Cover with casserole lid or aluminum foil.
-
Step 7Bake at 350* for 45 minutes. Remove cover, bake an additional 15 minutes. Serve.
-
Step 8OPTIONAL:I had some leftover french fried onions after Thanksgiving this year. The last 15 min of baking this I added 1/2-1 Cup of the french fried onions an absolute 4-STAR improvement on a recipe I didn't think could be improved!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes