My Pork Chops A Roni Recipes

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MY PORK CHOPS A RONI



My Pork Chops a Roni image

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

2 tablespoons vegetable oil
4 pork chops (any cut)
1 (14 1/2 ounce) can diced tomatoes with juice
1 3/4 cups water
1 teaspoon salt
1/8 teaspoon pepper
1 cup rice, uncooked
1/4 lb spaghetti, uncooked
onion salt
1/4 cup beef base or 1/4 cup beef broth

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



Rice-A-Roni Pork Chops image

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

2 thick pork chops
1 (2 1/2 ounce) envelope , original pork shake n bake
1 (6 1/2 ounce) box Rice-A-Roni
1 cup fresh mushrooms
2 -3 tablespoons white wine
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth

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

MOCK-A-RONI



Mock-a-Roni image

This recipe was created when my baked macaroni and cheese loving husband asked for something more individualized to minimize leftovers. It has been a weekly staple for several years now and our 6 year old now prefers this to traditional baked macaroni.

Provided by HaddyNae

Categories     Baked Macaroni and Cheese

Time 1h

Yield 3

Number Of Ingredients 8

½ cup orzo
1 ½ teaspoons butter
1 cup shredded Cheddar cheese
¼ cup milk
1 egg, slightly beaten
1 ½ teaspoons Italian seasoning
ground black pepper to taste
¼ cup Italian-seasoned bread crumbs, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over low heat; stir Cheddar cheese into melted butter until cheese starts to melt, 2 to 3 minutes. Add milk, egg, Italian seasoning, and black pepper to cheese mixture; cook, stirring constantly, until cheese sauce is smooth and thickened, about 5 minutes. Stir orzo into cheese sauce until evenly coated.
  • Spoon orzo mixture into ramekins and top each serving with bread crumbs. Place ramekins in a shallow baking dish.
  • Bake in the preheated oven until topping begins to brown, about 30 minutes. Allow 'mock-a-roni' to cool enough to handle ramekins without potholders, about 5 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 33.8 g, Cholesterol 108.6 mg, Fat 17.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 10.2 g, Sodium 425.2 mg, Sugar 3 g

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