Smothered Pork Chops And Rice 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.

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.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

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 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!

SMOTHERED PORK CHOPS AND RICE BAKE

Steps:

• Preheat the oven to 375°F.
• Heat the vegetable oil in an ovenproof skillet with a lid over medium-high heat. Season the pork chops with the salt and pepper. Cook, turning once, until brown on both sides, 6 to 8 minutes total.
• Meanwhile, in a bowl, mix together 1/4 cup of water, the rice, cream of chicken soup, and cheddar cheese.
• When the chops are browned, add the rice mixture to the skillet. Cover and transfer to the oven. Bake for 45 minutes, or until the rice is done. Scatter the onion over the top and serve.

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.

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.