Sarah: I just LOVE my dad’s pork chops and rice.
Zach: Yeah, you’ve said that before. I thought you don’t like pork.
Sarah: I don’t.
Zach: …
Sarah: I mean, I USUALLY don’t like pork, but this stuff is amazing.
Zach: So, you don’t like MY pork. *Zach hangs head in shame*
Sarah: No, no, no, I mean, not really, sort of… I mean, I don’t like any pork, usually.
Zach: I’ll pretend I didn’t hear that. So what if I made your dad’s pork. Would you like my pork then?
Sarah: But then it wouldn’t be your pork…
Zach: …
This week’s Man Monday post had a simple purpose: make pork that Sarah would eat. She goes on and on about how much she loved her dad’s pork chops and rice growing up, yet she refuses to eat any kind of pork… Doesn’t quite make sense, I know. In fact, back when we had ribs, she made me buy beef ribs before I even cooked anything. She had already made the decision that she wouldn’t eat the pibs (pig ribs… get it?… never mind).
So I finally swallowed my pride and decided to make a recipe I knew she would like. As much as I try to make it my own, I don’t foresee this recipe ever being called anything other than DAD’S pork chops and rice. When our kids enjoy it, I’m sure it will be called Grandpa John’s Pork Chops and Rice — The Only Pork Mom Will Eat… G.J.P.C.&.R.T.O.P.M.W.E. for short. I can just see it now…
Five-year-old-mini-Zach: Mom! Can we have some jee-jay-pee-see-and-arr-tee-oh-pee-emm-doubleyou-eee for dinner tonight!? I love that stuff!
Strange-neighbor-kid-that-always-hangs-around: Yeah, that’s stuff’s good!
Two-year-old-mini-Sarah: Yummm! Yum! Yum! *more toddler noises*
Sarah: Zach, you should make some of Dad’s pork chops and rice.
Zach: Sure, sure, will do. I’ll just throw away the pork I made last night that nobody ate and make this stuff…
Dad's Pork Chops and Rice
Ingredients
- 9 Tbsp butter divided
- 2 cloves garlic minced
- 2 cups uncooked white rice
- 2 - 10.5 oz cans beef consomme soup
- water
- 1/2 white onion chopped
- 6 boneless pork chops
- salt and pepper to taste
Instructions
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Preheat your oven to 400°.
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Melt 8 Tbsp of butter and pour it into a 9 x 13 casserole dish. Add the rice, minced garlic, chopped onion, and beef consomme to the dish. Fill up the can with water and pour it into the mixture. Repeat one time. Mix everything together.
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Cover the dish with tin-foil and place in the oven. Cook for 40 minutes.
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Season both sides of your pork chops with salt and pepper. Melt a tablespoon of butter in a skillet and add the pork chops. Cook the pork chops on medium-high heat, for about 3-4 minutes each side.
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After the rice has cooked, remove the foil and place the pork chops on top of the rice mixture. Place back in the oven for an additional 15 minutes.
Thank you!! I am always looking for something different to do with pork! This sound FAB!!!
Is there any way to convert this to a crock pot recipe? I don’t know how the rice would do in the crock pot, but I love slow cooked tender pork.
Is there any way to convert this to a crock pot recipe? I don’t know how the rice would do in the crock pot, but I love slow cooked tender pork.
Sarah! Made this for dinner tonight… Absolutely delish!! My kids and hubby chowed down! Such a huge success. Can’t wait for the leftovers tomorrow. It makes a ton of rice and we have a couple pork chops left too. Thank you, thank you for a fan-friggin-tastic recipe 🙂 P.S. So excited to meet you at BYB conference
I could not find the number of pork chops used in this recipe. Also, do you put the foil back on when you return it to the oven. Thanks.
Can you use beef broth instead of canned consommé?
One of my mom and I’s favorite meals! We make it on the regular and have made it with both pork chops and chicken. Both are delicious. The only thing I change is using a whole onion because i hate having a random half laying around and I swap on of the cans of beef consume for a can of Campbell’s french onion soup. It’s amazing every time