Consomme Pork Chops And Rice Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees.
• Over medium high heat in dutch oven on the stove, combine rice, butter and onion. Cook until rice is lightly browned, butter melted and onion soft.
• Add 2 cans Consomme Beef soup
• Add 1 can water.
• Add 1/2 teaspoon fresh ground black pepper.
• Bring to a boil.
• lightly spray a 9X13 pan and pour mixture into sprayed pan; distributing mixture evenly.
• lay pork chops in a single layer over the top.
• Bake for 1 hour uncovered.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

Steps:

• In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
• Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
• Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Place uncooked rice in bottom of a greased dish.
• Cover rice with sliced onion.
• Lay pork chops over onion and rice.
• Salt and pepper.
• Pour beef consomme and water over all.
• Bake in covered dish for 1 hour at 450 degrees F.
• I always decrease the rice it calls for because, we are not big rice eaters.

Steps:

• 1. Gather all ingredients.
• 2. Spray hot cast iron skillet with Crisco oil spray.
• 3. Salt and pepper both sides of pork chops. Brown pork chops on both sides. This will take about 25 minutes total.
• 4. Place uncooked rice in bottom of a casserole dish that has a cover.
• 5. Place browned pork chops over rice.
• 6. Add 1 cup of water to hot skillet and scape off the browned bits.
• 7. Pour undilated beef consomme' and skillet drippings over pork chops and rice.
• 8. Cover and bake 50 minutes at 350 degrees. Times may vary based on thickness of the pork chops.
• 9. Enjoy!

Steps:

• After washing pork chops, place them in large fry pan and lightly brown on both sides.
• When browned, add rice and enough water to cover pork chops and rice. Bring to a boil and then lower temperature to medium heat. After 15 minutes, check tenderness of pork chops with a fork. If not as tender as desired, add more water again covering the pork chops.
• When tender, add one can of beef consomme and the beef bouillon. If rice has absorbed most of the liquid, more consomme or water should be added. Simmer 10 minutes to allow consomme and bouillon to cook in before serving. Serve with a green vegetable or a green salad.

Steps:

• In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
• Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.