Pork Chop Rice And Mushroom Casserole Recipes

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE

Steps:

• Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
• Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
• Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
• In a separate bowl, toss mushrooms with flour.
• Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

MUSHROOM SOUP BAKED PORK CHOPS AND RICE

Steps:

• Preheat your oven to 350 °F.
• Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. To get three cans of the water, simply fill up the empty mushroom soup cans and use to measure. It also helps clean out the extra soup!
• Pour into a large deep large lidded casserole dish or Dutch oven like I used. This recipe is too big for a 9x13 usually, with those thick chops.
• Place your frozen pork chops on top of the rice and gently immerse the chops into the soup and cover it completely so that the pork chops don't dry out.
• Cover with foil or a lid and cook for 1 1/2 hours OR until the rice is tender and the pork has reached a temperature of 145°F .
• Remove from the oven and sprinkle the crackers, then the cheese on top. Return to the oven and broil for 2-3 minutes until the crackers are browned and the cheese has melted.
• Remove and serve.

PORK CHOP CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

PORK CHOP RICE AND MUSHROOM CASSEROLE

Steps:

• brown pork chops in 1Tbsp oil in skillet remove add remaining oil , garlic saute add broth, water, rice and mushrooms In glass pan or casserole dish put rice mixture and salt and pepper, stir place browned pork chops on top of rice Bake 350 covered for 35 minutes, until most liquid is absorbed, and meat cooked thru.

EASY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

SIMPLY OVEN BAKED PORK CHOPS AND RICE

Steps:

• Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
• Add onions.
• Salt and pepper chops and place on top of rice.
• Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
• Remove from oven and let rest 5 minutes.

PORK CHOP-RICE CASSEROLE

Steps:

• Brown pork chops in frying pan, if desired.
• (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
• Add water, onion soup mix and combine with rice.
• Place the 4 or 5 chunks of margarine on top of rice.
• Place pork chops on top.
• Cover casserole with foil and bake at 350 degrees for 1 hour.

PORK CHOP RICE CASSEROLE

Steps:

• Add salt and pepper to each pork chop.
• Brown both sides of pork chops in the olive oil on medium heat.
• Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish.
• Place pork chops on top and cover dish with aluminum foil.
• Bale in a 375 degree oven for 45 minutes.
• Enjoy!

PORK CHOPS W/RICE AND MUSHROOM SOUP

Steps:

• sprinkle some salt and pepper on the chops.
• brown in large pan or skillet.
• remove chops from skillet.
• add can of mushroom soup to skillet and mix in the chicken broth.
• once well mixed add the rice and cook covered on low heat for approx 20 min or until all liquid is absorbed with the rice.
• add the pork chops back in with the rice half way through cooking. You should estimate the length of cooking by the thickness of the pork chops. Generall I find that pork chops do not take so long and will become dry if overcooked.