Prep 10 mins
Cook 50 mins
this recipe is slightly altered version of a recipe contributed by a friend, Pat Landry, in our Deep South Region Pony Club Cookbook we sold a few years back. I take the leftovers, break apart the pork chops and mix the pieces into the rice, making it like a jambalaya (according to daughter) This has plenty of flavor, which I find lacking in most pork dishes. See my notes in directions before preparing. If my husband hears the word casserole he runs away and my kids do too. This is something they actually enjoy. I serve it with corn and a salad. Hope you try it and enjoy.
- 1 -1 1⁄4 cup uncooked rice
- 1 (10 ounce) can beef consomme
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2 chopped onion (chop fine)
- to taste salt
- to taste pepper
- to taste Worcestershire sauce
- to taste garlic powder
- 4 -5 pork chops (any kind)
- 4 -5 green pepper rings
- Place rice in bottom of 9x13 pan.
- Add the soup, beef consomme, and seasonings.
- Add onion and the pork chops.
- Top each chop with a bell pepper ring.
- Bake at 400 degrees for 20 minutes, covered.
- Remove cover, continue to bake an additional 30 minute.
- Note: I always season my chops with cajun seasoning and brown them slightly and wilt my onions in the same skillet. THE ABOVE IS NOT NEEDED, IT'S JUST SOMETHING I DO OUT OF HABIT.
- I stir all other ingredients and the onions together and lay chops with pepper rings on top. The consomme is salty so I try not to be too heavy handed with the salt. I use plenty of garlic powder.