Consomme Pork Chops

Consomme Pork Chops

45
JJHMOM 0

"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!"

Ingredients 1 h 55 m {{adjustedServings}} servings 323 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 3369 mg
  • 135%

Based on a 2,000 calorie diet

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Directions

  • 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.
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Reviews 45

  1. 53 Ratings

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Jest54
1/4/2008

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 lovers. Will definitely make again (and again).

JJHMOM
8/6/2005

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 the reason the recipe was dry. I should have put it in the original posting of the recipe. SORRY FOR ANY CONFUSION!

MOJIPAT
2/19/2006

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 before covering with 1 to 1 1/2 cans of consomme. We would cover the pan and cook until rice was tender and moist (approx. 1hr.) GREAT recipe for last minute casserole w/ staples usually found on hand.