Recipe by Geema
A homey casserole meal for those chilly winter evenings. I wonder if this could be made in a crockpot? Let me know if you try it.
Top Review by Caseylaine
Home run! My family loved this recipe! You are correct in that it was perfect for a chilly night. Inexpensive to make, VERY quick to prepare, and feeds a crowd. I put this together in about 10 minutes flat. A few slight modifications to the recipe: used center cut boneless chops (eliminating the trimming step and reducing the cook time to 1 hr), seasoned the chops (s/p, garlic, onion powder), substituted beef broth for consume (could not find consume and broth did the trick), and added sliced onions. Another idea...for left overs: I elaborated on a Costa Rican dish (Gallo Pinto) by topping the leftovers with an over easy fried egg, a little cheese, and some fresh pico de gallo.
- 6 pork chops, trimmed of fat
- 1 tablespoon olive oil
- 1 1⁄2 cups raw rice, washed
- 1 can beef consomme soup
- 1 can French onion soup
- 1 can Rotel Tomatoes, not drained
- 1 bell pepper, sliced in strips
Directions See How It's Made
- In a skillet over medium high heat, brown pork chops in olive oil.
- Remove from heat.
- Combine the tomatoes, soups and the washed rice.
- Pour into a greased casserole dish.
- Place the browned pork chops on top of the soup/rice mixture.
- Place sliced bell pepper over chops.
- Cover the casserole and bake at 350 degrees for 1 1/2-2 hours depending on thickness of chops.