Pork Chop Adobo With Garlic Rice Recipes

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PORK CHOP ADOBO WITH GARLIC RICE



Pork Chop Adobo with Garlic Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
6 cloves garlic (1 minced, 5 smashed)
3 bay leaves
3 tablespoons extra-virgin olive oil
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
Kosher salt and coarsely ground pepper
1 large onion, thinly sliced
1/2 cup low-sodium soy sauce
3 tablespoons packed light brown sugar
3 tablespoons distilled white vinegar
4 large eggs
3 scallions, thinly sliced

Steps:

  • Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate.
  • Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.
  • Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.
  • Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.

Nutrition Facts : Calories 628, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 274 milligrams, Sodium 1540 milligrams, Carbohydrate 53 grams, Fiber 1 grams, Protein 40 grams, Sugar 12 grams

ADOBO PORK SHANKS WITH FRIED RICE



Adobo Pork Shanks With Fried Rice image

These succulent adobo braised pork shanks are deliciously tangy and juicy. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 27

12 pork shanks (3 inches thick)
salt & freshly ground black pepper
3 tablespoons/ 45ml canola oil
2 leeks, finely chopped
1 head garlic, cloves separated and smashed
1 (1-inch piece) fresh ginger, peeled and chopped
2 stalks lemongrass, tough outer parts removed and tender inner parts finely chopped
2 cups/ 500ml veal stock
1 cup/ 250ml milk from a fresh coconut
1 cup/ 250ml soy sauce
1 cup/ 250ml malt vinegar
1 dried ancho chili pepper
3 scallions, finely chopped
fried rice, recipe follows, for serving
1/4 cup/ 60ml sambal oelek
3 garlic cloves
1 shallot, chopped
1 lime, juice of
2 tablespoons/ 30ml canola oil
2 celery ribs, chopped
1 leek, chopped
4 cups cold cooked basmati rice (1 liter)
3 tablespoons/ 45ml soy sauce
1 handful fresh chives, chopped
1 handful fresh cilantro, chopped
1 handful fresh parsley, chopped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Sprinkle the pork with salt and pepper. Heat the oil in a heavy ovenproof skillet over high heat. Sear the pork on all sides, about 5 minutes per side. Add the leeks, garlic, ginger and lemongrass and cook, stirring, until fragrant, 2 to 3 minutes.
  • Add the veal stock, coconut milk, soy sauce, vinegar and dried chile. Cover the skillet and cook in the oven until the pork is fork-tender, about 3 hours.
  • Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice.
  • Fried Rice:.
  • Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed.
  • Heat the oil in a large saucepan over medium heat and saute the celery and leeks for about 2 minutes. Add the sambal mixture and cook for 1 minute. Add the rice and soy sauce and saute until well coated and heated through, about 5 minutes.
  • Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper.

Nutrition Facts : Calories 640.8, Fat 34.1, SaturatedFat 29.7, Sodium 57.3, Carbohydrate 79, Fiber 11.9, Sugar 10.4, Protein 10.4

BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white 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).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

ADOBO PORK CHOPS



Adobo Pork Chops image

Make and share this Adobo Pork Chops recipe from Food.com.

Provided by LARavenscroft

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless pork loin chops, about 1 1/2 pounds
2 tablespoons brown sugar, packed
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons cilantro, minced
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
3 garlic cloves, minced

Steps:

  • Trim fat from pork chops.
  • Place chops in a plastic bag set in a shallow dish.
  • Combine remaining ingredients and pour over chops in bag.
  • Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  • Drain chops, discarding marinade.
  • Grill over medium heart about 12 to 15 minutes until chops are done, turning once halfway through grilling.

Nutrition Facts : Calories 353.8, Fat 17.6, SaturatedFat 5.2, Cholesterol 124, Sodium 300.1, Carbohydrate 6.4, Fiber 0.6, Sugar 5, Protein 40.2

PORK CHOP AND RICE CASSEROLE



Pork Chop and Rice Casserole image

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Provided by cdrewcia

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 2h20m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
  • Bake in the preheated oven until tender, about 2 hours.

Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g

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