Bette's Pork Chops and Rice Casserole

Bette's Pork Chops And Rice Casserole Recipe

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Joey Wolf


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.


★★★★★ 1 vote

15 Min
1 Hr


  • 1 can(s)
    campbell's beef consomme soup
  • ·
    2-4 pork chops (i cut butterfly chops in half)
  • ·
    dried onion ( just a nice sprinkle)
  • 3/4 C
  • 2-4 Tbs
    olive oil, extra virgin (evoo)
  • 1/2-1 c
    durkees french fried onions (optiona)

How to Make Bette's Pork Chops and Rice Casserole


  1. Preheat oven to 350*. Spray a large casserole (2.5 Qt) with Pam.
  2. Dredge the pork chops in flour, and brown in a skillet with 2-4 Tbs of EVOO
  3. Pour 3/4 C of uncooked Rice into prepared casserole dish.
  4. Top with a generous sprinkle of dried onion flakes.
  5. Place browned pork chops on the rice/onion mixture.
  6. Pour undiluted can of Beef Consomme Soup over all. Cover with casserole lid or aluminum foil.
  7. Bake at 350* for 45 minutes. Remove cover, bake an additional 15 minutes. Serve.
  8. OPTIONAL: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!!!

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