Consomme Bouillon Pork Chops And Rice Recipes

PORK CHOPS AND RICE

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.

PORK CHOPS WITH CUMIN RICE

Steps:

• Sprinkle pork chops with salt and pepper. In a small ovenproof skillet, brown chops in oil for 2-3 minutes on each side. Remove and keep warm. Dissolve bouillon in water pour into skillet and stir to loosen the browned bits. Stir in the rice, onion, green pepper, Worcestershire sauce and cumin., Place chops over rice. Cover and bake at 350° for 15-20 minutes or until meat juices run clear and rice is tender. Let stand for 5 minutes before serving.

CONNIE'S PORK CHOPS OVER RICE

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!

CONSOMME & BOUILLON PORK CHOPS AND RICE

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.

CONSOMME PORK CHOPS AND RICE

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.

CONSOMME PORK CHOPS

Steps:

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

YOUR GO TO PORK CHOP AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350degrees
• 2. Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
• 3. Place 1 cup of uncooked long grain rice in dish.
• 4. Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
• 5. Pour 10 1/2 ounce can of beef consommé soup into a 2-cup measure and add water to make 2 cups liquid. Pour on casserole ingredients.
• 6. Season with salt, pepper and optional garlic salt.
• 7. Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
• 8. Take out of oven, remove cover and let rest for 5 minutes before serving.
• 9. Enjoy!

DECADENT PORK CHOPS & RICE

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.

SAVORY CONSOMME RICE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and mushroons in butter.
• Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
• Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.