My Pork Chops A Roni Recipes
MY PORK CHOPS A RONI
There used to be a recipe on the back of the Beef Rice A Roni box 40 years ago that called for this version and I haven't been able to find it so I substituted until I came up with this one. This is quick, satisfying and filling. Our family likes it very much.
Provided by Margie Brock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and peppered pork chops to fat in pan and sear until lightly browned.
- Remove from fat.
- Add rice and spaghetti (broken up into small pieces) and stir until rice is white.
- Add the rest of ingredients and return chops to pan.
- Cover and cook on medium low until liquid is absorbed.
RICE-A-RONI PORK CHOPS
I prefer stuffing my chops with rice. This is a good and easy meal that everyone will enjoy. Pork chops stay moist and have plenty of flavor.
Provided by pretteyes196
Categories Pork
Time 1h
Yield 2 stuffed pork chops, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees.
- Rinse and pat dry the pork chops. Then create a pocket in each pork chop for the stuffing. Prepare the rice a roni as directed on the box. I used the Broccoli Au Gratin flavor but you can use any flavor you prefer. Coat the pork chops with the shake n bake and then stuff them with the rice. They do not hold all the rice so I set aside the excess rice for a side dish. Then place the pork chops on a baking dish that was sprayed with butter flavored spray. Bake for 45 minutes.
- While the pork chops are baking make the mushroom sauce. Saute the mushrooms in butter. Add the white wine and flour to make a roue. Finally add the chicken broth and stir. The sauce will thicken. Add the shake n bake to flavor the sauce. If it is too thick for your taste then add more chicken broth.
- Once the pork chops are done put them on a plate and cover in the sauce.
Nutrition Facts : Calories 507.6, Fat 30.4, SaturatedFat 13.5, Cholesterol 167.8, Sodium 586.8, Carbohydrate 8, Fiber 0.6, Sugar 1.2, Protein 45.7
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