Consomme Pork Chops

Consomme Pork Chops


"My grandmother used to make this all of the time when she was able and it was by far one of my all time favorites!"


1 h 55 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 3304 mg
  • 132%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a skillet over medium heat. Place the flour in a shallow dish. Season pork chops with salt and pepper, and press in the flour to lightly coat. Place chops in the skillet, and lightly brown on both sides. Drain on paper towels.
  3. In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops.
  4. Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 54 Ratings


We really liked this recipe. Tasty, filling and fast. I didn't have any consomme so I used a can of french onion soup (in addition to the sliced onion) and it was very good, but we are onion l...

You might need to add an extra can of consomme'AND CUT OUT OR ONLY USE 1/4 C. OF WATER to this dish (pour it directly on top of the pork chops once the layering is complete). This is probably t...

Yum! My Mom used to make this recipe too. We put the pork chops in first, then spooned rice all around the open areas of a 9x13 pan, then laid sliced, rings of the onion around the whole pan be...

This is a wonderful pork chop recipe, full of flavor and very tender. I used a wild rice with seasoning packet for a bit more flavor.

This recipe was great! Even my picky 12-year-old said it was really good! Here's what I changed in the recipe: I used season salt instead of plain salt; increased the rice to 1 1/2 cups; used 3 ...

I just love when I find a recipe that I always have all the ingredients for, it takes a second to put together, and it turns out this good!! I used one can of beef consomme, one can of water, a...

covering is probably essential as my rice dried out too....and i didn't catch it until it was too late--i tried to salvage by adding more water...i think this would have been best with french on...

Wow, This was very good especially considering the effort I put into it. Next time I will double the rice...we all loved the crunchy edge. I had no Consomme so used beef broth. Thanks!

Great! But here is my mods, i cooked the rice in the consomme for about 10 min, then, instead of onion, i used a can of french onion soup...baked for ab hour and wow, my mom used to make this as...