Thursday, August 21, 2008

Betty Jane's Pork Chops and Rice

So easy and so good. Mom Pack taught me this one-dish meal. Becca loves the rice -- she would eat that and leave the pork chops. But, they both are good.

6 pork chops (your favorite cut)
2 cans beef broth plus enough water to make 4 cups total liquid
2 cups rice
Your favorite seasoning (I use Tony Chachere)

Season pork chops and place in a greased 9X12 casserole dish. Cook in the oven on 375 degrees uncovered for about 20 minutes -- until the chops are about half done. Remove pork chops from the pan. Pour liquid into the pan and stir drippings and liquid together. Add rice and distribute it evenly in the pan. Top with the half-cooked pork chops. Cover tightly with foil and cook for 40 minutes at 375 degrees until the rice is fluffy and done. Serve with a salad and your meal is complete.

5 comments:

Manda Panda said...

I have made this many-a-time, and it is good...but, nobody can make it like Mom. Hers is always better for some reason.

R_becca said...

i love this stinkin' rice!!

Lindsay said...

These are SO yummy, I agree that Aunt BJ makes them the BEST!

jennypmartin said...

Mom's PC's are always better than mine--and the rice is delicious. This is a favorite in our family too.

Kathy said...

Just found your recipe pages; what fun!! The Pack's here in Utah also love this recipe. I had it first when Grandpa Pack made it for a Sunday dinner for Steve and I. I have taken to making it in my crock-pot (love that cooking appliance!!) so we can have it when we get home from church and I don't have to remember the time bake. Missed you in June but looking forward to seeing you in July!!