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Pork Chop and Rice Casserole Recipe

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This recipe for Pork Chop and Rice Casserole, by , is from Tina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Martin


6 Bone-in Center cut Pork Chops

2 Tablespoons olive oil

1 cup raw long grained rice

1 can beef consomme

10 ounces hot water

1/2 large green bell pepper, diced small

1 medium onion, diced small

salt and pepper, to taste

Brown pork chops in olive oil until golden brown on both sides, remove to paper towels to drain.

Brown the rice in the same skillet you browned the chops, stirring often to prevent burning.

Saute onion and green pepper in same skillet until crisp and tender

Spray a 13x9x2" baking dish or pan with non-stick spray. Preheat oven to 350 F

Mix onions and peppers with browned rice, spoon into casserole dish.

Pour beef consomme over rice mixture plus hot water. Lightly season with salt and pepper. Lay chops on top of tice mixture. Lightly salt and pepper chops.

Cover with aluminum foil. Bake for 45 minutes covered and 15 minutes uncovered




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