Pork Chops With Rice And Beans Recipes

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).

PORK CHOPS AND BEANS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.

BLACK BEANS AND RICE WITH ADOBO PORK CHOPS RECIPE

Steps:

• In a sauce pan on medium heat cooked the diced bacon until just about crispy on the edges.
• Add the onion and cook until translucent, stirring frequently.
• Add the recaito and sofrito then continue to sauté and stir until fragrant. About 1 minute. Stir in the black bean until well combined.
• Add the cumin, oregano, chili powder and just enough water to cover the beans. (Approximately 1.5 cups.) Turn the heat to low and simmer for another 5 minutes stirring occasionally. Simmer until the sauce thickens and add salt to taste.
• After 5 minutes you can turn off the heat and keep covered until ready to serve.
• If using a rice cooker, follow rice cooker instructions. Be sure to rinse the rice.
• Place pork chops in a rectangular Pyrex dish and sprinkle evenly on both sides with the adobo seasoning. Let them sit for about 5 minutes.
• Cook on a hot skillet for about 2 minutes on each side, until they are brown. They should reach an internal temperature of 145° F.
• *You can serve the dish with lime wedges, they are a nice accent to the pork.
• Omit the bacon and onions then place the black beans, sofrito, recaito, cumin, oregano, chili powder in a microwave safe bowl.
• Add enough water to cover the beans. Microwave on high power for 2 minutes. Set aside for 5 minutes covered. Uncover and stir when ready to serve.

PORK CHOPS WITH RICE & BEANS

Steps:

• Drain beans, reserving liquid. Pour reserved liquid into 1-qt. measuring cup. Add enough water to reserved liquid to measure 3 cups.
• Heat 1 tsp. oil in large skillet on medium heat. Add 4 chops; cook 4 min. on each side or until done (145°F). Remove chops from skillet; cover to keep warm. Repeat with remaining oil and chops.
• Add dressing, peppers, onions and garlic to same skillet; cook and stir 5 min. or until vegetables are crisp-tender. Add rice; cook and stir 3 min. Add measured liquid; stir. Bring to boil; cover. Simmer on medium-low heat 15 min.
• Stir beans, raisins and cumin into rice mixture; top with chops. Cover; simmer 5 min. or until liquid is absorbed, rice is tender and chops are heated through. Remove from heat. Sprinkle with bacon.

PORK CHOPS WITH GREEN BEANS AND RICE

Steps:

• Preheat BBQ to medium high heat.
• Mix dressing and jam with wire whisk until well blended.
• Brush 2 tablespoons dressing mixture on chops. Let stand 10 minute.
• Place rice in centre sheet of heavy duty aluminum foil; top with beans.
• Bring up foil sides to form a bowl. Gradually pour chicken broth and remaining dressing mixture over beans.
• Double fold top ends to seal packet, leaving room for heat circulation inside.
• Place chops and foil packet on grate of bbq.
• Grill packet for 15 min or until most of the liquid has been absorbed.
• Let stand 5 minute.
• Grill chops 20 min or until cooked through.

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.

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
• Per serving: Calories 678; Fat 27 g (Saturated 8 g); Cholesterol 120 mg; Sodium 364 mg; Carbohydrate 64 g; Fiber 8 g; Protein 47 g
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PORK CHOPS WITH GREEN BEANS AND RICE

Steps:

• Heat grill to medium-high heat.
• Whisk dressing and jam until blended. Remove 2 Tbsp. dressing mixture; brush evenly onto chops. Let stand 10 min.
• Meanwhile, spoon rice onto center of large sheet heavy-duty foil; top with beans. Bring up foil sides to form bowl. Gradually pour broth and remaining dressing mixture over beans. Fold foil to make packet.
• Place chops and foil packet on grill grate. Grill 15 min. or until chops are done (145ºF) and most the liquid in foil packet is absorbed. Remove chops and packet from grill. Let stand 3 min. before serving. Cut slits in foil to release steam before opening packet.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
• Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY OVEN BAKED BEANS AND PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Brown the chops in a frypan on both sides with salt, pepper and garlic powder (if using); set aside.
• Grease an Dutch oven or a oven-proof casserole dish (large enough to hold the ingredients).
• In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, ketchup, brown sugar and cayenne pepper (if using).
• Layer HALF of the bean mixture on the bottom of Dutch oven.
• Lay the pork chops on top of the bean mixture.
• Top with remaining bean mixture.
• Bake covered or uncovered for about 1 hour and 15 minutes, or until the chops are tender (if you prefer a thicker sauce then bake covered for half the time then finish baking uncovered).
• DELICIOUS.