Smothered Chops With Gravy And Rice Recipes

SMOTHERED PORK CHOPS AND RICE

Steps:

• 1. Gather your ingredients, heat oven to 400 degrees, Rinse chops off and pat dry. season with salt and pepper, garlic and onion powder and pork seasoning.
• 2. place into a roasting pan or 13x9x2 pyrex baking dish. Mix chicken stock and flour together well so there are no lumps. Pour over chops. Add onion, bell pepper, mushrooms and bay leaves to pan. Cover with foil tightly and bake for 2 hours. mashed garlic potatoes go well with this also. Enjoy.

SMOTHERED CHOPS WITH GRAVY AND RICE

Steps:

• 1. PORK CHOPS: In an oven proof skillet add about 1/4c canola oil and heat. Season chops with Mrs. Dash then lightly brown on both sides. Add 1/2 c of chopped onions, 1/2 c chopped celery and 1/2 c shredded carrots on top of chops. Add 1-2 c of chicken broth, depending on how many chops you have. You want the chops almost covered with broth. Cover and bake on 400° for about 45 min. Remove from oven and move chops to one side of pan, add flour into broth and stir well to make a gravy, mix chops back in with gravy.
• 2. RICE: Add 4 tbs of butter to sauce pan and melt. Add 1/2 c of shredded carrots, 1/2 c of chopped celery and 1/2 c chopped onions. Simmer for about 10 min. till they start to become tender.
• 3. Add 1 c of long grain and wild rice and 2 c. of chicken broth. Bring to a boil, then return to simmer and cook with lid on for 45-55 min. till tender.
• 4. Serve a helping of rice with some pork chops and gravy on top.

SMOTHERED PORK CHOPS AND RICE

Steps:

• Brown pork chops in non-stick frying pan over medium heat until browned on both sides.
• Remove from pan, reserving brown bits and pan juices.
• Add cream of mushroom soup, stirring to blend.
• Add small amount of water to can to rinse and add to pan.
• Add minced parsley.
• When heated through, return pork chops to pan and cook on low-medium low until done, about 30 minutes.
• Serve with cooked rice and smother chops and rice with mushroom gravy.

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

EASY BAKED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Preheat oven to 375°F.
• Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
• Season pork chops with garlic salt and pepper.
• Cover pork chops on both sides with FLOUR.
• When oil is hot, brown pork chops on both sides.
• Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
• Take pork chops out of the oven and pour the brown gravy mix into water.
• Return pork chops to the over and bake for an additional 10 minutes.
• Now is the time to make the rice.
• Prepare according to package directions.
• Take pork chops out of the oven and serve with gravy over rice.
• ENJOY!

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).