Recipe: Baked Pork Chops and Rice

Ready to go into the oven

BAKED PORK CHOPS AND RICE

Serves 4

Salt, pepper, to taste

8 center cut pork chops

2 Tbsp oil

1 ½ C long-grain rice

4 oz mushrooms, halved or quartered if large

2 ½ C beef consommé (preferably homemade—see recipes in Basics section—or use 1 10 ½ oz can condensed consommé combined with 1 soup can water)

1 bell pepper, cut into 8 rings

1 onion, cut into 8 slices

1 tomato, cut into 8 slices

Season chops with salt and pepper, and sauté in oil until well browned. Preheat oven to 350^o. Combine rice, mushrooms, and consommé, and spoon mixture into a lightly greased casserole. Arrange chops on top of rice mixture. Top each chop with a bell pepper ring, onion slice, and tomato slice, cover casserole tightly, and bake 1 hour 30 minutes.