Ingredients
Equipment
Method
- Heat the skillet over medium-high heat and add the fat. Brown the pork chops on both sides until they develop a golden crust, about 4-5 minutes per side. Remove from skillet and set aside.
- In a greased casserole dish, spread the rice evenly across the bottom to create a base layer.
- Place the browned pork chops on top of the rice. Top each chop with a slice of tomato and a slice of bell pepper. Season with salt and pepper.
- Pour the consommé around the casserole, ensuring it seeps into the rice. Sprinkle marjoram and thyme over the top.
- Cover the casserole tightly and bake in a preheated 350°F oven for one hour, until the rice is tender and the pork chops are cooked through.
Nutrition
Notes
Make sure the oven is fully preheated before baking. You can prepare this casserole the night before and bake it when ready. This dish is great for meal prep and tastes even better the next day.
