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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58 users found this review helpful

Reviewer:

JJHMOM

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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35 users found this review helpful

Reviewer:

MOJIPAT

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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33 users found this review helpful

Reviewer:

Lori B.

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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69 users found this review helpful

Reviewer:

Jest54

Reviewed: Apr. 1, 2008

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

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10 users found this review helpful

Reviewer:

mistyc

Cooking Level: Intermediate

Home Town: Chittenango, New York, USA

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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18 users found this review helpful

Reviewer:

CindyKfrmWA

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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3 users found this review helpful

Reviewer:

Chels7034

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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23 users found this review helpful

Reviewer:

Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

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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6 users found this review helpful

Reviewer:

Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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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6 users found this review helpful