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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Clowers Estate in Arlington, Texas in 1989.

Ingredients Edit

Directions Edit

  1. In a large skillet brown pork chops in 2 tablespoons oil and remove.
  2. Sauté garlic, onions and bell pepper in remaining oil.
  3. Add consommé, water, rice and mushrooms.
  4. Add salt and pepper to taste and stir well.
  5. Place pork chops on the top of rice and bake at 300°F for 45 minutes.

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