Pork Chops With Garden Rice Recipes

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.

SPANISH CRISPY PORK CHOPS WITH RICE

Steps:

• Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
• Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

EASY BAKED PORK CHOPS WITH RICE

Steps:

• Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad.
• Enjoy.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ONE-POT PORK AND RICE

Steps:

• In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

PORK CHOPS OVER RICE

Steps:

• In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

PORK CHOP DINNER WITH RICE AND VEGGIES

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.
• Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
• Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.

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.

GRANDMAN PORK CHOPS AND RICE

Steps:

• In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
• Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

PORK CHOPS WITH ORANGE RICE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.