Easiest Way to Make Cobnuts Kent

Kent's Pork Chop Casserole

They are harvested in their green state form mid august and with brown shells and husks by mid october.

Recipe Summary Kent's Pork Chop Casserole

I have enjoyed this recipe for many years. It's very simple and full of flavor.

Ingredients | Cobnuts Kent

2 tablespoons vegetable oil

4 (1/2 inch thick) pork chops

1 cup white rice

1 large tomato, thinly sliced

1 green bell pepper, cut into thin strips

1 onion, cut into rings

½ teaspoon dried marjoram

½ teaspoon dried thyme

salt and pepper to taste

2 (10.5 ounce) cans beef consomme

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until browned on each side, about 3 minutes per side.

Pour rice into prepared baking dish. Layer half the tomato slices, bell pepper strips, and onion slices onto rice. Top with 2 pork chops. Add remaining tomatoes, peppers, and onions in layers; top with remaining 2 chops. Sprinkle with marjoram, thyme, salt, and black pepper to taste. Pour consomme into the baking dish; cover.

Bake in preheated oven until rice and vegetables are tender and pork is cooked through, about 1 hour and 45 minutes.

Info | Cobnuts Kent

prep: 20 mins cook: 1 hr 45 mins total: 2 hrs 5 mins Servings: 4 Yield: 4 pork chops

TAG : Kent's Pork Chop Casserole

Main Dish Recipes, Pork, Pork Chop Recipes, Baked,