Reviewed: Sep. 8, 2009

Overall its a good dish. I used 1 cup of white rice with 2 cups of water and 1 packet of onion soup mix. There was no need to add onion slices. I browned the chops per the recipe, adding my own blend of spices to the flour. I covered the dish with foil and baked for about 1 hour. If you don't cover with foil, it will probably dry out.

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WannabeBaker

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Reviewed: Aug. 29, 2009

Delicious Recipe! We used (4) 1 1/2 Pork Cops 1 1/2 Cup Rice 14 oz can of beef broth Cook time was about 55 min Keep it covered

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GregW

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Reviewed: Aug. 5, 2009

It was tasty after I added more salt and pepper. It came out a little bland. Also, the top dried out a bit. Overall, a decent meal.

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StephanieBerger

Cooking Level: Intermediate

Home Town: Crystal River, Florida, USA

Living In: Citrus Springs, Florida, USA

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Reviewed: Aug. 4, 2009

Mine turned out great. I think the key is using consomme and not plain broth. Just make sure to cover the dish and check halfway or so to make sure the rice does not dry out. I will make this again for my family.

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Rachel

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

I made this today after reading all the good reviews, but I have to say it wasn't as good as I hoped it would be. I used boneless center cut pork chops and though they turned out tender, they were a little dry. (I did keep this covered and even cooked it about 10 min less). The rice was gummy even though it was cooked enough. I even added the extra broth. There wasn't a whole lot of flavor for my taste and my husband agreed that I shouldn't make it again. Sorry.

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sandy v

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

We used french onion soup instead of consomme as suggested by someone else. It came out wonderfully.

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ErinG

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Reviewed: Jul. 1, 2009

five stars is not enough. i loved this. i will double the recipe next time. i followed other reviewers advice and i used long grain and wild rice and also used the spice packet. and i used one can of beef broth b/c thats what i had. i also covered it with tin foil. it was soooooo good, thanks sooo much for this recipe. i will make this many many more times.

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vixen

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Reviewed: Jun. 22, 2009

My entire family loved this. I did take the suggestions from some other reviews. I used a box of Uncle Ben's Long Grain & Wild Rice and stirred in a can of consomme and a can of french onion soup. Delicious!

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BKIENBUSCH

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Paragould, Arkansas, USA

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Reviewed: May 30, 2009

Can I rate it a 10? Let me start of saying... I don't like pork AT ALL but had some in the freezer I needed to use up. So, if I rate it that high, it MUST be good! I DID do a few things different just because of what my family likes, but I'm sure it would be good either way! I seasoned the pork chops with some Old Bay as well as salt and pepper before I drudged it in flour just for some extra kick. I also followed other's advice and added extra liquid. I used 1C rice and added 2C chicken broth (didn't have beef consume) and 1/2C white wine (instead of water). I used onions like it called for, which gave the dish great flavor. I also had mushrooms in the fridge so I added those too. mmmm!!!!! I cooked it for 40 minutes and is was PERFECT! Moist, tender, juicy. AMAZING! Will definately make this again.

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RachaelStone

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Apr. 11, 2009

These chops were very moist and tasty. I had long grain and wild rice (Rice-a-Roni) and I used beef broth instead of water...per the box instructions. My husband is not a rice eater but her really like the way the flavor was absorbed into the rice. A keeper for sure.

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Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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Reviewed: Feb. 19, 2009

This was a great dinner! I have some food allergies and modified the recipe a bit (used rice flour & chicken broth-2 cups/no water) and added some onion powder and sage to the flour before coating the chops. Also added some Tony's seasoning to the rice/chops. (we like spice) My husband raved about it - I'll definitely make this again! Also, after reading some of the other comments, I did cover it for the duration of the cooking time. I think that helped!

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christo

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Reviewed: Jan. 18, 2009

This is a recipe I have been making for years and we all love it. You definitely must cover the dish for baking.

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PEACHYCOOK

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Reviewed: Dec. 12, 2008

This was one of the first things I made for my husband after we got married and he loved it! It's a regular monthly meal in our house-- minus the onions. My kids love it!

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THEWHEATFARMERSWIFE

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

Did not like this at all - husband, kids or myself. Pork chops were dry and the flavor was not that great. Found it similar to a recipe we used to make that used a can of mushroom soup and 1 can of milk rather than the consomme soup and it is much better than this.

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myphillycheesecake

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Reviewed: 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.

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2008

Great! But here is my mods, i cooked the rice in the consomme for about 10 min, then, instead of onion, i used a can of french onion soup...baked for ab hour and wow, my mom used to make this as a kid, it was my fav!!!

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sarahH

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Reviewed: Aug. 4, 2008

I made this tonight for dinner and did not care for it. I followed the recipe to the letter. The top layer of rice didn't cook and the chops were dry. I doubt I will make it again but, if I do, I will add two cups of liquid and cover the baking dish with foil, removing it the last 15 minutes. I won't cook it as long as called for in the recipe, either. I partly blame myself because, when I read the recipe, I thought to myself..."self, you should add another 1/2 cup of water and cover with aluminum foil". I didn't.

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ronalyn

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Reviewed: 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!

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Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

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Reviewed: Jul. 22, 2008

This recipe is delicious. I would recommend 2 cans of beef consomme instead of using water. I also covered the pan before I put it in the oven so the pork was very moist and the rice was done. Next time I make this i'm going to add garlic to give it some kick.

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Chels7034

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Reviewed: 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.

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deb

Cooking Level: Expert

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Consomme Pork Chops

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