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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops.

  • Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

323 calories; 11.7 g total fat; 40 mg cholesterol; 3304 mg sodium. 30.8 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2008
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). Read More
(73)

Most helpful critical review

Rating: 2 stars
05/27/2008
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 onion soup AND consomme because as is--it was kind of bland. Read More
(18)
64 Ratings
  • 5 star values: 34
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
01/05/2008
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). Read More
(73)
Rating: 5 stars
01/05/2008
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). Read More
(73)
Rating: 5 stars
08/06/2005
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! Read More
(65)
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Rating: 5 stars
02/19/2006
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. Read More
(40)
Rating: 5 stars
02/25/2007
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. Read More
(34)
Rating: 5 stars
07/29/2008
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 cups of chicken broth (that's what I had on hand) and 2 chicken bouillon cubes AND 1/2-3/4 cup water (some reviewers said theirs came out dry). I also seasoned the rice and water mixture with season salt and pepper. I covered it with tin foil and baked for 1 hour it came out perfect and moist. With these small changes my family loved it! Thanks so much for the great recipe! Read More
(25)
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Rating: 4 stars
10/13/2008
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 and one can of condensed french onion soup (omitted the onion) and the liquid to rice ratio was perfect. Covered with foil and it only needed about 1 hour to cook. The chops were very tender and not dry at all! Thanks for sharing this easy dinner I'll be making it again and again. Read More
(20)
Rating: 5 stars
04/21/2008
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! Read More
(18)
Rating: 2 stars
05/27/2008
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 onion soup AND consomme because as is--it was kind of bland. Read More
(18)
Rating: 5 stars
09/15/2011
This recipe is a close version of one my ex-husband taught me that his family made. We always used double the amount of liquid to the measurement of rice (i.e. 1 cup of rice/2 cups liquid) I would take a 2-cup measuring cup add one full can of beef consumme and add water until the liquid equaled 2 cups. I would season lightly flour and brown the pork chops in the olive oil. In the baking dish I'd put the rice in first then add the liquid. I would layer the browned pork chops on top. It works best if the liquid JUST covers the pork chops. COVER WITH ALUMINUM FOIL. I would bake for 1-1/2 hours. I'd let it sit for 10 min. covered. This has always been a family favorite. I recently made it for a get together of friends using the 6 pork chops but doubling the rice and liquid (used 2 cans of consumme). Cooked for 2 hrs 15 min. Read More
(11)