I used pork medallions in this picture but I prefer using bone-in chops for this recipe.


  • Large casserole dish
  • Large skillet
  • Aluminum foil


  • 4 bone in pork chops
  • 1 12oz can beef gravy
  • 1 12 oz can beef broth
  • 1/2 stick butter
  • 1 12oz can beef consummé soup
  • 1 yellow onion, chopped
  • 1 1/2 cups uncooked rice
  • Salt and pepper to taste


  • Preheat oven to 350 degrees Fahrenheit
  • Rub chops with salt and pepper
  • Brown chops in large skillet with some butter
  • Remove chops and place the in a large casserole dish
  • Brown chopped onion in the skillet you used for the chops
  • Add rice, gravy, soup, broth, remaking butter to onion in the skillet an mix together. Salt and pepper to taste
  • Pour mixture over chops in baking dish
  • Cover with foil and bake for 1 hour or until rice is tender and pork is cooked through.
The Ag Wife 
This is the recipe written by my great-grandmother Edwards. Ann is her daughter, my grandmother.

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