Savory Pork Chop & Rice Casserole
📜 Collection: John B. Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A hearty, vintage one-dish meal featuring browned pork chops baked over a bed of rice with fresh vegetables and savory consommé. Perfect for a comforting and effortless family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 4 Servings |
🔪 Key Equipment
- Casserole dish
- Skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 Tablespoons | Rice | raw |
| 4 | Pork Chops | browned |
| As Needed | Drippings | from chops |
| 4 Slices | Onion | one per chop |
| 4 Slices | Tomato | one per chop |
| 4 Rings | Green Pepper | one per chop |
| To Taste | Salt | divided |
| To Taste | Pepper | divided |
| 1 Can | Consommé | undiluted |
| A Couple Pinches | Marjoram | dried |
| A Couple Pinches | Thyme | dried |
Instructions
Step 1: Assemble the Casserole
- Preheat your oven to 350°F.
- Spread 6 tablespoons raw rice evenly across the bottom of a casserole dish.
- Arrange the 4 browned pork chops on top of the rice, then pour the drippings from the browning pan over the chops.
- Place 1 slice onion, 1 slice tomato, and 1 ring green pepper on top of each pork chop.
- Season each layer lightly with salt and pepper to taste.
- Pour 1 can consommé over the entire assembly, then sprinkle with a couple pinches marjoram and a couple pinches thyme.
Step 2: Bake
- Bake uncovered at 350°F for 1 hour until the pork chops are tender, the rice is fully cooked, and the liquid is absorbed into a rich, savory gravy.
💡 Make-Ahead & Storage: This casserole can be assembled a few hours in advance and kept covered in the refrigerator before baking. Leftovers store well in an airtight container for up to 3 days.
Original Recipe Scan
