Consomme Pork Chops Recipe -
Consomme Pork Chops Recipe
  • READY IN ABOUT 2 hrs

Consomme Pork Chops

Recipe by  

"My grandmother used to make this all of the time when she was able and it was by far one of my all time favorites!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 40 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a skillet over medium heat. Place the flour in a shallow dish. Season pork chops with salt and pepper, and press in the flour to lightly coat. Place chops in the skillet, and lightly brown on both sides. Drain on paper towels.
  3. In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops.
  4. Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2008

We really liked this recipe. Tasty, filling and fast. I didn't have any consomme so I used a can of french onion soup (in addition to the sliced onion) and it was very good, but we are onion lovers. Will definitely make again (and again).

Most Helpful Critical Review
May 27, 2008

covering is probably essential as my rice dried out too....and i didn't catch it until it was too late--i tried to salvage by adding more water...i think this would have been best with french onion soup AND consomme because as is--it was kind of bland.

Aug 06, 2005

You might need to add an extra can of consomme'AND CUT OUT OR ONLY USE 1/4 C. OF WATER to this dish (pour it directly on top of the pork chops once the layering is complete). This is probably the reason the recipe was dry. I should have put it in the original posting of the recipe. SORRY FOR ANY CONFUSION!

Feb 19, 2006

Yum! My Mom used to make this recipe too. We put the pork chops in first, then spooned rice all around the open areas of a 9x13 pan, then laid sliced, rings of the onion around the whole pan before covering with 1 to 1 1/2 cans of consomme. We would cover the pan and cook until rice was tender and moist (approx. 1hr.) GREAT recipe for last minute casserole w/ staples usually found on hand.

Feb 25, 2007

This is a wonderful pork chop recipe, full of flavor and very tender. I used a wild rice with seasoning packet for a bit more flavor.

Jul 29, 2008

This recipe was great! Even my picky 12-year-old said it was really good! Here's what I changed in the recipe: I used season salt instead of plain salt; increased the rice to 1 1/2 cups; used 3 cups of chicken broth (that's what I had on hand) and 2 chicken bouillon cubes AND 1/2-3/4 cup water (some reviewers said theirs came out dry). I also seasoned the rice and water mixture with season salt and pepper. I covered it with tin foil and baked for 1 hour, it came out perfect and moist. With these small changes, my family loved it! Thanks so much for the great recipe!

Oct 13, 2008

I just love when I find a recipe that I always have all the ingredients for, it takes a second to put together, and it turns out this good!! I used one can of beef consomme, one can of water, and one can of condensed french onion soup (omitted the onion) and the liquid to rice ratio was perfect. Covered with foil and it only needed about 1 hour to cook. The chops were very tender and not dry at all! Thanks for sharing this easy dinner, I'll be making it again and again.

Apr 21, 2008

Wow, This was very good especially considering the effort I put into it. Next time I will double the rice...we all loved the crunchy edge. I had no Consomme so used beef broth. Thanks!


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 3304 mg
  • 132%

* Percent Daily Values are based on a 2,000 calorie diet.

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