Recipe by Jacqueline in KY
An old friend gave me this recipe several years ago, the first time I made it my mother fell in love with it and she would make it so much, because it is so easy, that we all got sick of it. But it really is a good recipe if you don't over cook it.
Top Review by Jeanette G
I am so in love with this recipe. I've made it so many times now that I have lost count! It's so easy to throw together and you can play around with the ingredients...maybe that's why I like it so much. I like to season the pork chops with salt/pepper/onion powder/garlic powder and then throw them in a buttered hot frying pan just to brown them to give the chops a nice color. I found that if you thinly slice a green bellpepper and put it with the onions you will have great results with the flavor. I stopped adding the water and just used 2 cans of the consomme instead. I just can't say it enough...I love this recipe. Thanks so much for sharing it with us.
- 4 pork chops
- 1 cup old fashion rice (not minute rice)
- 1 (12 ounce) can beef consomme
- 1 (12 ounce) can water
- 1 medium onion, sliced in rings
Directions See How It's Made
- Place uncooked rice in bottom of a greased dish.
- Cover rice with sliced onion.
- Lay pork chops over onion and rice.
- Salt and pepper.
- Pour beef consomme and water over all.
- Bake in covered dish for 1 hour at 450 degrees F.
- I always decrease the rice it calls for because, we are not big rice eaters.