Reviewed: 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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Reviewer:

CindyKfrmWA

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Reviewed: Apr. 1, 2008

Delish! Don't forget to add the extra can of broth!

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Reviewer:

mistyc

Cooking Level: Intermediate

Home Town: Chittenango, New York, USA

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Reviewed: Feb. 27, 2008

The pork came out tender but my rice did not have enough liquid to cook entirely so some rice was a bit hard. I also added some ground sage which I like with pork. It reminded my husband of a dish his mom used to make so I'll make it again.

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bon apetite

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Reviewed: Jan. 4, 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).

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Jest54

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Reviewed: 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.

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Lori B.

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Reviewed: 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.

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MOJIPAT

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Reviewed: Aug. 6, 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!

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28 users found this review helpful