Pork Chop and Rice Casserole
Consommé is a clarified stock, meaning all the fat has been removed, making it much clearer than broth or other stock. Campbell's Soup sells a beef consommé in the soup section of the grocery store.
INGREDIENTS | SERVES 4
- 4 pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (10.5-ounce) can beef consommé
- ½ cup rice, uncooked
- 1 onion, sliced
- 1 green pepper, sliced
- 1 tomato, sliced
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
Season the pork chops on both sides with salt and pepper. In a skillet over medium-high heat, brown chops in olive oil for 3–4 minutes per side. Remove chops. Sauté garlic in same skillet until it is tender, 1–2 minutes. Remove from heat.
Pour the beef consommé into skillet and scrape the bottom of the skillet mixing in all flavors with the consommé.
Put the raw rice in the bottom of the casserole dish and lay the pork chops on top of the rice. Layer the vegetables on top of the pork chops. Pour consommé over everything.
Wrap tightly according to the casserole method and freeze.
Following the casserole method, defrost casserole in refrigerator 24 hours. Cover the dish tightly and bake at 350°F for 1 hour, 30 minutes.
Calories: 416 | Fat: 28g | Protein: 20g | Sodium: 50mg | Carbohydrates: 19g | Fiber: 1g
Flavorful Pork Chops
Pork chops tend to dry out when cooking, as they have little marbled fat. For the juiciest and most flavorful pork chops, use thick cut chops with the bone in. Cook to an internal temperature of 170°F, being careful not to overcook.