RCI-RC.006.0063.001
Grand Central Pork Chop Rice and Mushroom Casserole
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Clowers Estate in Arlington, Texas in 1989.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- 4 tablespoons
- 2 cloves
- 1 medium
- ⅓ cup
- ⅓ cup
- beef consommé1 can
- 1 cup
- 1 cup
- 8 ounce
- 1 unit
Method
1
Preheat oven to 350°F. Season the pork chops generously with salt and pepper on both sides.
2
Heat oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until browned, then transfer to a plate.
8 minutes
3
In the same skillet, add the chopped garlic and white onion, stirring constantly for 1-2 minutes until softened and fragrant.
2 minutes
4
Stir in the uncooked rice, coating it evenly with the oil and aromatics for about 1 minute.
1 minutes
5
Pour in the beef consommé and water, stirring to combine and scraping up any browned bits from the bottom of the skillet.
1 minutes
6
Add the canned mushrooms with their liquid, chopped bell pepper, and green onions, stirring to distribute evenly.
7
Nestle the seared pork chops into the rice mixture, arranging them in a single layer on top.
8
Cover the skillet with a lid or foil and transfer to the preheated 350°F oven. Bake for 35-40 minutes until the rice is tender, the pork is cooked through, and most of the liquid is absorbed.
38 minutes
9
Remove from the oven and let rest for 5 minutes. Taste and adjust seasonings with additional salt and pepper as needed before serving.