Kent's Pork Chop Casserole

Kent's Pork Chop Casserole

Kent 0

"I have enjoyed this recipe for many years. It's very simple and full of flavor."


2 h 5 m {{adjustedServings}} servings 465 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until browned on each side, about 3 minutes per side.
  3. Pour rice into prepared baking dish. Layer half the tomato slices, bell pepper strips, and onion slices onto rice. Top with 2 pork chops. Add remaining tomatoes, peppers, and onions in layers; top with remaining 2 chops. Sprinkle with marjoram, thyme, salt, and black pepper to taste. Pour consomme into the baking dish; cover.
  4. Bake in preheated oven until rice and vegetables are tender and pork is cooked through, about 1 hour and 45 minutes.
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  1. 14 Ratings


This worked well, I should have started dinner sooner but that was my fault for not looking at the cooking time when I read the recipe earlier in the day. The rice came out perfectly done the me...

Incredibly simple and succulent. beef stock 500ml (2cups) and a generous dash of dry white wine (approx 1/4 cup) worked well as an alternative to the consommé

Easy and tasty. I used three roma tomatoes and Penzey's Bavarian Seasoning instead of the marjoram and thyme the recipe calls for.