Monday, September 26, 2011

Multi-Tasking: Pork Chops and Rice

Am I the only one that loves dinner that cooks itself allowing for more time to get all of the other chores done? I hate having to stand over a stove watching food.When I have to do that, I have to wait to finish all of the other things on the unending to-do list. I like to multi-task at its best.

This recipe is one of my mom’s, and I love it. The husband loves it, too. I’ve finally got it down to an art with the time and temperature for the oven, so I figured I would share it with you.


1/2 bell pepper, chopped

1/2 onion, chopped

4 boneless pork chops

1 cup rice

1 can Beef Consomme’



Preheat oven to 400 degrees.

Season pork chops to taste. Personally, I use Nalty’s Seasoning. Cook pork chops in skillet until cooked thoroughly.

Put rice, onion, and bell pepper into large casserole dish.

This next part can be confusing, so pay close attention. It will involve the Beef Consomme’ and water. On the package of rice, it states how much water to add to the rice. INSTEAD of adding just water, you will make that amount the amount of liquid needed. Therefore, measure the beef consomme’. Then, add the amount of water needed to equal the rest of the amount of liquid needed.

Here’s an example of how it worked out for me:

My rice bag called for 2 cups of water. My beef consomme’ measured out to be 1 cup. Then, I knew to add one cup of water to it as well to make the total of 2 cups.

I hope I just didn’t lose you.

After you’ve added in the liquids to the casserole dish, add in the cooked pork chops. Cover the dish with tin foil. Insert into the oven for 30 minutes.

Around the 30 minute mark, check the dish to make sure that the rice has soaked up the liquids. You don’t want your rice to be undercooked, but you don’t want it to be dry either. It’s a tricky process. For me though, 30 minutes at 400 degrees was perfect.


It’s a pretty quick dinner solution! I hope you all give it a shot and try it! Let me know how you like it!

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