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Wednesday, May 13, 2009

Pork Chops and Rice

Serves 6

6 bone-in pork chops 1/2 inch or so thickness
3 Tbsp. vegetable oil
6 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
1 tsp. ground thyme
2 cups white rice
2 cans beef consomme
6 slices ripe red tomato
6 slices green bell pepper
6 slices sweet yellow onion
ground time

Heat vegetable oil in large skillet. Mix flour, salt, pepper, and thyme on a paper plate. Dredge each chop in the flour mixture. Brown in hot oil on both sides. Transfer to plate and set aside. Place raw rice in bottom of 9x13" baking dish. Lay browned chops on top of rice. Pour beef consomme over chops and rice. Place a ring of bell pepper, onion, and a slice of tomato on each chop. Sprinkle with a dash of thyme. Cover with foil. Bake for 30 minutes at 350*

My thoughts: This is a recipe that I know is at least three generations old now. My daughter has fixed it for her fiance so I guess that makes it a four-generation recipe now.

Serve it with: Seasoned green beans and biscuits!

Shared with me by: My mama! (Who got it from her mama, who got it from her mama who was Gladys Oney Downing Barnhart.)