A hearty one-dish meal. Browned pork chops are baked over a bed of rice and topped with onion, tomato, and green pepper in a savory consommé broth seasoned with marjoram and thyme.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 6 T | Raw Rice |
| 4 | Browned Pork Chops |
| As Needed | Drippings from chops |
| 4 Slices | Onion |
| 4 Slices | Tomato |
| 4 Rings | Green Pepper |
| To Taste | Salt & Pepper |
| 1 Can | Consommé |
| A Couple Pinches | Marjoram |
| A Couple Pinches | Thyme |
Instructions
- Preheat oven to 350°F.
- Place 6 T raw rice in casserole.
- Place on top 4 browned pork chops.
- Add drippings from chops.
- Put on a slice of onion, tomato and ring of green pepper on each chop.
- Salt & pepper each layer.
- Pour on 1 can consommé and sprinkle with a couple pinches each of marjoram and thyme.
- Bake 350° for 1 hr.
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