Pork Chops and Rice

4 boneless pork chops, trimmed

½ cup of flour

½ tsp. seasoned salt such as Season-All

½ tsp. pepper

1 TBS olive oil

1 TBS butter

1 ¼ cup of white rice

2 cans of Campbell’s Consomme’ Soup

1 medium onion, cut into slivers

1 bell pepper (optional)

1 ½ cups of grape tomatoes

Place the pork chops between 2 pieces of plastic wrap and pound to tenderize.  Heat a large skillet to medium high heat and add the oil and butter.  Dredge the chops in the seasoned flour and brown in the skillet.

Remove the chops from the skillet and keep warm.  Add the rice to the skillet and stir for several minutes.  Add 1 ½ cans of broth (save the rest to add later if the rice becomes too dry.  Top with the onions, peppers, and tomatoes.  Cover and allow the rice to come to a boil.  Once it boils turn the heat to low and cook for about 15 minutes.  Add the pork chops to the skillet and cook for another 15 minutes until the rice is done.  Add the rest of the soup, if needed.  Add a small amount of water if needed.

My husband loves these pork chops.  I think he asks for them every week!  This recipe is adapted from a Pilot Club cookbook that Grandmama gave me in 1974.  The recipe book is so old and worn out that it doesn’t even have a cover anymore!