Consomme Pork Chops and Rice
Elevate your weeknight dinners with this comforting yet sophisticated recipe for Consommé Pork Chops and Rice. Juicy, bone-in pork chops are perfectly seasoned, seared to golden perfection, and then nestled into a bed of buttery, aromatic long-grain rice flavored with a savory blend of beef consommé and chicken broth. As the dish bakes in the oven, the rice absorbs all those rich, flavorful juices, creating a tender, one-pan meal that’s irresistibly hearty and satisfying. With a short prep time and a foolproof cooking method, this recipe is ideal for busy families or anyone craving a deliciously wholesome dinner. Garnish with fresh parsley for a pop of color, and serve this crowd-pleaser straight from the skillet for a rustic yet elegant touch. Perfect for fans of comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 1.5 cups long-grain white rice
- 2 cups beef consommé
- 1.5 cups chicken broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika. Set aside.
Heat a large ovenproof skillet or Dutch oven over medium heat and add the vegetable oil and 1 tablespoon of butter.
When the butter has melted and the skillet is hot, sear the pork chops for about 2-3 minutes per side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.
To the same skillet, add the remaining 1 tablespoon of butter and diced onion. Sauté the onion for about 3-4 minutes, or until softened and translucent.
Add the rice to the skillet with the onions and stir to coat the rice in the butter and oil. Let the rice toast for 1-2 minutes, stirring frequently.
Pour the beef consommé and chicken broth into the skillet, stirring well to combine. Bring the mixture to a gentle simmer.
Nestle the seared pork chops back into the skillet on top of the rice. Spoon some of the liquid over the pork chops to moisten them.
Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
After 30 minutes, check the rice and pork chops for doneness. The rice should be tender, and the pork chops should reach an internal temperature of 145°F (63°C). If needed, return the skillet to the oven for an additional 5-10 minutes.
Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
