Pork Chop and Rice Casserole
CATEGORIES
INGREDIENTS
  • Servings: 4, but double for 8.
  • 4 loin pork chops (1 1/2 lb)
  • 1/2 cup chopped onion
  • 1 1/2 cups canned condensed beef bouillion, undiluted
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon saffron
  • 1/8 teaspoon pepper
  • 1 1/2 cups raw regular white rice
  • 2 pimientos, drained and cut into strips
DIRECTIONS
  1. Preheat oven to 350F.
  2. Wipe chops with damp paper towel.
  3. Slowly heat large, heavy skillet. In hot skillet, brown chops well, about 10 minutes on each side. Remove the 2-quart casserole.
  4. Drain all but about 1 tablespoon fat from skillet. Add onion; saute until tender - about 5 miutes.
  5. Add bouillion, 1 cup water, paprika, salt, saffron, and pepper; mix well.
  6. Sprinkle uncooked rice over chops. Pour onion mixture over all; bake covered, 40 to 50 minutes. Add pimiento during last 10 minutes of baking. Chips should be tender and rice fluffy, with most of liquid absorbed.
RECIPE BACKSTORY
Sometimes you just want to whip up a dinner everyone will agree on. This recipe is so simple to make. Our kids love it!