Beer makes batters better, meat more tender, and sauces more flavorful.
Pork Chop, Consomme and Rice Casserole
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- #15923
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
6 bone-in center cut pork chops
2 tablespoons olive oil
1 cup raw long grained rice
1 can beef consomme
10 ounces hot water
1/2 large green bell pepper, diced small
1 medium onion, diced small
salt and pepper, to taste
directions
Brown pork chops in olive oil until golden brown on both sides, remove to paper towels to drain.
Brown the rice in the same skillet you browned the chops, stirring often to prevent burning.
Saute onion and green pepper in same skillet until crisp-tender.
Spray a 13x9x2" baking dish or pan with non-stick spray. Preheat oven to 350 degrees F.
Mix onions and peppers with browned rice, spoon into casserole dish.
Pour beef consomme over rice mixture plus hot water. Lightly season with salt and pepper. Lay chops on top of rice mixture. Lightly salt and pepper chops.
Cover with aluminum foil. Bake 45 minutes covered and 15 minutes uncovered.
added by
rgrzy
nutrition data
365 calories, 15 grams fat, 28 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
December 17, 2014
I have a similar recipe, calls for 4-5 pork chops, a can of tomatoes, and I use 2 cans of beef consomme', and a large onion. 1 cup of uncooked rice on bottom, pork chops on top, then cover with sliced onion and tomatoes, pour consommé" over, salt & pepper to taste and bake covered at 350F in a greased pan. Today, I am going to attempt it in my crock pot rather than the oven so the chops will be super tender.
July 27, 2011
It was so delicious. I had a Poblano Pepper on hand so I used that instead and it was so good !