Mom’s Pork Chop Casserole (Skillet Simmer) | Dr. Terry Simpson

Mom’s Pork Chop Casserole (Skillet Simmer)

When mom was alive, every homecoming request: thin-cut chops, peppers, tomatoes, onions, a can of consommé, and a little rice—simple and perfect. Mom's Pork Chop casserole.

“Whenever I went home, this is the one dinner I wanted my mom to make.”

Jump to: Ingredients · Method · Notes · Nutrition · Med-Diet Points

Ingredients

• 4 thin “breakfast-cut” pork chops
• 1/2 cup all-purpose flour (for dredging; you won’t use it all)
• Kosher salt & freshly ground black pepper
• 1–2 Tbsp olive oil + 1 Tbsp butter (for browning)
• 1 medium onion, sliced (lengthwise)
• 1 green bell pepper, sliced (lengthwise)
• 1 large heirloom tomato, sliced (or 2 medium)
• 1 can (10.5 oz) beef consommé (or beef broth)
• 5 Tbsp long-grain rice (uncooked)

Method

1. Preheat skillet: Film a large sauté pan with olive oil; set over medium heat and add butter to melt.
2. Slice veg: Cut onion, bell pepper, and tomato lengthwise; set aside.
3. Season & dredge: Mix flour with salt/pepper on a plate. Pat chops dry and dredge lightly on both sides; shake off excess.
4. Brown chops: Lay chops in hot pan. Sear until golden, 2–3 minutes per side. Don’t crowd; work in batches if needed.
5. Add broth & layer veg: Pour in consommé to almost cover chops. Layer onion → tomato → bell pepper on top.
6. Add rice: Sprinkle the raw rice into the broth around the chops; tuck in any extra veg.
7. Simmer gently: Lower heat to a gentle simmer, cover loosely, and cook about 15 minutes—rice tender, chops cooked through.
8. Serve: Taste; adjust salt/pepper. Spoon rice/veg into bowls, top with a chop and pan juices. It’s home on a plate.

Notes & Swaps

• Thicker chops: Sear as written; simmer longer, or cover and finish until internal temp reaches 145°F / 63°C.
• Broth options: Beef broth works fine. If salty, dilute with a little water; if low-sodium, season to taste.
• Rice doneness: If broth reduces before rice is tender, splash in a bit more broth or water and keep the simmer gentle.
• Make-ahead: Brown chops and slice veg earlier in the day; finish the simmer right before dinner.

Nutrition (estimates)

Per serving = 1 thin chop + ~1/2 cup rice/veg. Values vary with chop thickness, fat trim, and broth brand.

*Sodium largely depends on consommé/broth and added salt.

Mediterranean Diet Points

Make plants the star; let the pork chop be the accent—just like Mom did with all those peppers and tomatoes.

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