bette's pork chops and rice casserole

(1 rating)
Recipe by
Joey Wolf
Burlington, IA

This is the recipe my son ALWAYS asks for when he comes home. I got it from his Gramma Betty, who when I divorced her son, still considered me a member of her family. She's a lovely lady in the early stages of dementia, so far she still remembers me, I will truly miss her when she's gone. Zak's Gramma Betty passed away earlier this summer. We got to see her in a few lucid moments a week or so before she left us. Zak was so glad he got to see her dimples one last time.

(1 rating)
yield 2 -4
prep time 15 Min
cook time 1 Hr

Ingredients For bette's pork chops and rice casserole

  • 1 can
    campbell's beef consomme soup
  • 2-4 pork chops (i cut butterfly chops in half)
  • dried onion ( just a nice sprinkle)
  • 3/4 C
    rice
  • 2-4 Tbs
    olive oil, extra virgin (evoo)
  • 1/2-1 c
    durkees french fried onions (optiona)

How To Make bette's pork chops and rice casserole

  • 1
    Preheat oven to 350*. Spray a large casserole (2.5 Qt) with Pam.
  • 2
    Dredge the pork chops in flour, and brown in a skillet with 2-4 Tbs of EVOO
  • 3
    Pour 3/4 C of uncooked Rice into prepared casserole dish.
  • 4
    Top with a generous sprinkle of dried onion flakes.
  • 5
    Place browned pork chops on the rice/onion mixture.
  • 6
    Pour undiluted can of Beef Consomme Soup over all. Cover with casserole lid or aluminum foil.
  • 7
    Bake at 350* for 45 minutes. Remove cover, bake an additional 15 minutes. Serve.
  • 8
    OPTIONAL:I had some leftover french fried onions after Thanksgiving this year. The last 15 min of baking this I added 1/2-1 Cup of the french fried onions an absolute 4-STAR improvement on a recipe I didn't think could be improved!!!

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