Recipe by Denise in da Kitchen
This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste.
Top Review by Lois M
This dish reminds me of one my mom made for us as kids, so I just had to try it. This is a little differant than my mom made, but it is delicious! Thanks! I'll be making this again!
- 6 pork chops
- 1 medium sliced onion
- 1 medium green pepper strip
- 1 (10 3/4 ounce) can consomme, undiluted
- 1 cup tomato juice
- 1⁄4 cup water
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 cup raw rice
Directions See How It's Made
- Wipe chops with damp paper towel and trim off all fat.
- Rub the inside of a large pot with fat from the pork chops.
- Brown the chops in the pot and remove as they are browned.
- Pour off fat.
- Place 3 chops in the bottom of the pan.
- Top with half of the onion slices and green pepper strips.
- Repeat with the rest of the chops, onions and green pepper strips.
- In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
- Pour over chops.
- Sprinkle raw rice around meat.
- Cover and bring to a boil.
- Reduce heat and simmer for 1 hour.