Pork Chops & Brown Rice
I made this last week and we put half in the freezer. Pulled it out last night for supper and thawed in the microwave. I am all about keeping cooked foods in my freezer for easy dinners.
I love recipes that I have made so many times that I'm not digging through my drawer of recipes to see how to make it. This one is in that category. It's simple, with only a few ingredients. And it's always good. It doesn't take much time to put it together, then it goes into the oven for an hour. You can use that hour to make the rest of dinner. Or, go sit down with a good book!
After 20 years of making this recipe, I made one tiny change this time. Instead of putting slices of onion and green pepper on top of each chop, I diced the vegetables and added them to the rice and consomme mixture. The slices on top make a prettier dish. Mixed in with the rice might have tasted better.
We are still enjoying the last of the garden vegetables—okra and tomatoes—on the side. And one last recipe note...please understand that here in the South, brown rice might have nothing to do with whole grains—it's usually white rice cooked in consomme. Hence, it looks "brown."
PORK CHOPS AND BROWN RICE
4 boneless pork chops
1/2 cup uncooked rice
1 (10-oz) can condensed beef consomme
1 onion, sliced (or diced if you're mixing with rice)
1 green pepper, sliced (or diced if you're mixing with rice)
1 tablespoon oil
Brown pork chops quickly in hot oil in skillet just until they get a nice brown color. In a casserole dish, spread rice over bottom. (I spray the dish with PAM) Pour half the can of consomme over rice. Top with pork chops. Place a slice of onion and green pepper on each chop. Pour remaining consomme over all.
Cover, and bake at 350 degrees for 1 hour.
The dish I use is a 2-1/2 quart oval Corningware dish with a lid. This also fits into a 9x9-inch square baking dish and you can cover with foil. I hate trying a new recipe and trying to figure out what size dish I should use. Hope this helps.