Wednesday, March 16, 2011

Give It a Go


My mom has cooked this meal for quite some time, and I love it for two reasons:

  1. Tastes great!
  2. Very easy to make!

I cooked it the other night and somehow had enough sense left in me after a long day at school to pick my camera up and take pictures to share with you.

Before I give you the recipe, I must say that I can’t wait for tomorrow to be over. It’s been a long and trying week. To top everything off, we have parent-teacher conferences tomorrow afternoon.

I’m so thankful that we have Friday off though! That is the silver lining for sure. Friday is full of projects! Painting, painting, and more painting! Hanging blinds! Putting up peg board in the shed for a bit of organization! Oh, how I love organization! It makes my heart sing!

Okay….enough of that!

Here it goes! I hope you all give it a go and try it! You won’t regret it.

Pork Chops and Rice

  • 4 boneless pork chops
  • 1 bell pepper
  • 1 cup of rice
  • 1/2 onion
  • 1 can beef consomme
  • water
  • lemon pepper seasoning


Preheat oven to 375 degrees.

Season uncooked pork chops with lemon pepper seasoning {or whatever you prefer}. Add pork chops to a griddle to brown pork chops on both sides until almost cooked through.


While the pork chops are being browned, put the rice in a large casserole dish since I’m all great with measurements and everything. Make sure it evenly spread in the pan.


Once your pork chops are lightly browned on both sides, remove from the griddle and evenly place in dish on top of rice.

Then, chop your onion and bell pepper up.


Add it all to the casserole dish.

Once that is added, look at the bag your rice came in. Look to see how much liquid was required to cook the rice if you were cooking it in a regular pot.


As you can see on my bag, it calls for 2 cups of water. Therefore, I have to make sure I have 2 cups of liquid for this recipe, which will be a mixture of beef consomme and water.

Pour your beef consomme into a 2 cup measuring cup. Then, add water to make up the remaining amount of liquid needed.


Once measured, add this into your casserole dish as well.


Cover the pan with aluminum foil. Add to the heated oven and cook for 35 to 45ish minutes.

Sidenote: I didn’t leave mine in quite long enough, so my rice wasn’t cooked as well as I would like it to be. The goal is to have the rice cooked but not dry it out. You still want some liquidy-goodness.


If you give it a try, let me know how it turns out for you. I hope you enjoy it as much as my family has over the years.

Thanks Mom!