Consommé Pork Chops

This is similar to a recipe that was made as far back as 100 years ago. We do a quick brown off on pork chops and they go in baking dish first. Then cut onion slices but we use green pepper slices too and that goes on top of each chop then add a can of consumme and some beef bullion water because you need the salt from the bullion. The dish is covered in foil and baked at 325° for however long until the rice is extremely tender from an hour or longer. You want rice to suck up most of fluid but still be a little wet. This came from a dear person who made this for us and taught me to make it. It’s full of flavor and a tasty dish but slow cooked because the rice takes a while to cook and you don’t want it to run dry on the liquid or it can ruin the dish.

I made it with some green onions and celery chopped fine. It was from my mother’s recipe but she did not add the celery. I have also added a little soya sauce sometimes and it really is good either way. Also, I brown the chops or loin chops on the barbeque.

Used broth instead of consomme and a package of onion soup mix, a can of mushroom soup and a can of mushrooms. The pork chops turned out so nice and moist and the rice was perfect.

I used pork loins rather than chops and added mushrooms. The loins became a bit dry but otherwise it turned out wonderful.

This dish was a staple growing up, and I have never seen it made in anything other than a covered pyrex dish, with only 3-4 chops. My chops are always moist and juicy with rice perfectly cooked. 3-4 chops in a 2qt works with this recipe, double it when using 6 chops, and then you have to go to an oblong pyrex, but it must be covered!

There is a similar recipe I make with chicken. Guaranteed artery clogging delight! Coat chicken with flour, then fry chicken in a stick of butter until browned on both sides. Remove the chicken and add 1 can of beef consommé and 1 cup of sour cream. Stir mixture on medium heat until it comes to a low boil. Return the chicken to the pan and place under the broiler until chicken is cooked (about 5 minutes). Serve over rice with gravy… I love the rich creamy taste of the gravy! Gosh, I guess I need to post the recipe as an actual recipe ??

The only changes that I made was to cover with aluminum foil and only cooked in the oven for 1 hour & 20 minutes. It came out perfect. Rice was moist and fluffy!

I had 3 cups of broth. No water. And rice I used 1 1/2 cups of rice. I’m glad I made a lot of rice. It’s the best flavored rice I ever had.

Juicy and full of flavor.

I make a version of this quite often, it’s turned out to be a family favorite. My mom taught me to make it when I was young. Only differences is that I add a sliced green pepper with the sliced onion and add an extra cup of rice and extra can of consommé. We like the rice so I always make extra! Put the porkchops in the pan first then the dry long grain rice, then the consume and water and then the veggies.

As a vegetarian, I really rely on All recipes (& the reviewers) for recipe ideas for my meat eating hubby. He said that it was really good, however, I did have to ask. Thank you

This was not good. I used seasoned flour and more liquid (1 can French onion soup, 2 cans beef broth.) My 13×9 pan was almost overflowing. I figured that would be more than enough liquid to have cooked rice and tender chops with some sauce to spoon over the top. WRONG. The rice was cooked properly, but the chops were pretty dry, and there was NO liquid to spoon over the chops. I guess I was thinking that this was going to be like my smothered chops but with the rice cooked right in, but it was just a dry mess. We ate it, but I won’t be making this again and it’s getting tossed out of the recipe box for sure.

Mine were about 1/2 inch thick and 45 minutes dried them out. Flavor was good.

We didn’t care for this. Boring and bland.

I used to make this recipe back in the 1970’s all the time, and have been looking for it for years now…I’m so happy to have found it here! I am preparing it tonight! So yummy…and such good memories attached to it for me!! Thank you for posting this recipe!

I liked the recipe. I decided to use Rice A Roni and put the seasoning in with it. That was a BIG mistake don’t do that. It turned out really salty. Other than that. It was great. I used 2 cans of the consumme and 1/2 can of water. It worked out well. I liked it, the kids liked it but the hubby didn’t care for the rice. Will make it again. 🙂

Great recipe! Although very tasty, really be aware of your cooking time & rice – or the rice will dry out. I cut the cooking time to 1 hour and things were just right. I’d suggest cooking covered for at least the first 45 minutes. Check and see how quickly the liquid has been absorbed you can make the call to recover longer or continue cooking uncovered.

I came across this recipe a few days ago, and decided to try it. I followed the recipe, but i added 1 can of french onion soup. This dish was quick and full of flavor. My sister and my daughter loved it with biscuits. Perfect dinner for a busy day of the week.

Want to give it 5 stars for ease, and it is tasty but nothing to fall out of your chair over (sorry). I have made it 3 ways..recipe to a T and with both the consume and french onion soup and just the french onion soup..it is tasty all ways, and the husband liked it. Good NO FUSS recipe,and these are always good to have! Thanks for the recipe. It has saved me when I ran out of time, and couldn’t figure out what to make for dinner!

It turned out really good. Covered it and baked for an hour with thick chops. Added 4-5 cloves of chopped garlic. It was great!

This recipe is a close version of one my ex-husband taught me that his family made. We always used double the amount of liquid to the measurement of rice (i.e. 1 cup of rice/2 cups liquid) I would take a 2-cup measuring cup, add one full can of beef consumme, and add water until the liquid equaled 2 cups. I would season, lightly flour and brown the pork chops in the olive oil. In the baking dish, I’d put the rice in first, then add the liquid. I would layer the browned pork chops on top. It works best if the liquid JUST covers the pork chops. COVER WITH ALUMINUM FOIL. I would bake for 1-1/2 hours. I’d let it sit for 10 min. covered. This has always been a family favorite. I recently made it for a get together of friends, using the 6 pork chops, but doubling the rice and liquid (used 2 cans of consumme). Cooked for 2 hrs, 15 min.