Pork Chop Ole Recipes

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PORK CHOPS OLE WITH RICE



Pork Chops Ole with Rice image

This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese make this dish a crowd-pleaser.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

6 bone-in pork loin chops (5 ounces each)
2 tablespoons vegetable oil
1/8 teaspoon salt-free seasoning blend
1/8 teaspoon pepper
3/4 cup uncooked long grain rice
1-1/2 cups water
1 can (8 ounces) tomato sauce
1/2 envelope reduced-sodium taco seasoning (2 tablespoons)
1 medium green pepper, chopped
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, brown pork chops in oil; sprinkle with seasoning blend and pepper. Meanwhile, in a greased 13-in. x 9-in. baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350° for 1-1/2 hours. Uncover and sprinkle with cheese; return to the oven until cheese is melted.

Nutrition Facts :

PORK CHOPS OLE



Pork Chops Ole image

This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd pleaser. A dear friend shared this recipe with me several years ago. -Laura Turner, Channelview, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups water
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
3/4 cup uncooked long grain rice
2 tablespoons taco seasoning
6 pork loin chops (1/2 inch thick)
2 tablespoons canola oil
Seasoned salt and pepper to taste
1/2 cup shredded cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender., Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm., Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro. , Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 515 calories, Fat 27g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 587mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

PORK CHOPS OLE



Pork Chops Ole image

I make this for my family on a regular basis. It has a wonderful flavor and the pork chops are always tender! I found the recipe in a Taste of Home Magazine .

Provided by Kim D.

Categories     Pork

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 pork loin chops (1/2-inch thick)
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
  • Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
  • Arrange chops over rice; top with green pepper.
  • Cover and bake at 350F for 1-½ hours.
  • Uncover and sprinkle with cheese; return to the oven, until cheese is melted.

OLE MOLE MEXICAN PORK CHOPS



Ole Mole Mexican Pork Chops image

A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.

Provided by Galley Wench

Categories     Mexican

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

4 ounces sliced bacon, cut crosswise into 1 inch pieces
6 -8 thick pork loin chops
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 large onion, thick sliced
3/4 cup onion, chopped
3 garlic cloves, finely chopped
1 cup sweet corn, fresh
1 large poblano pepper, seeded and chopped
1 1/4 teaspoons ground cumin (adjust to taste)
1 1/2 teaspoons chili powder (adjust to taste)
1 1/2 teaspoons dried ancho chile powder (adjust to taste)
1 chipotle pepper, seeded and chopped (canned in adobo sauce, adjust to taste)
1 teaspoon adobo sauce
1 teaspoon dried oregano
1 1/2 tablespoons cocoa
1 (12 ounce) bottle beer, lager (I used dark lager) or 1 (12 ounce) bottle chicken broth
2 (14 ounce) cans crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon cornmeal (or masa harina)
1 lime
1/4 cup chopped cilantro

Steps:

  • In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
  • In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
  • Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
  • Season pork chops with salt and pepper.
  • Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
  • Add tomato mixture to crock pot.
  • Cook on low for 6-7 hours (time may vary).
  • Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
  • Stir in corn approximately 1 hour before serving.
  • If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
  • Just before serving squeeze lime juice into pot and stir.
  • To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

PORK OLE



Pork Ole image

This recipe was given to me by a fellow I used to work with. We both enjoyed trying new recipes. The pork mixture is also great over rice.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 6

1/4 to 1/3 pound pork chop suey meat or boneless pork loin cut into 1/2-inch cubes
1 tablespoon taco seasoning
1 tablespoon olive oil
1/4 cup chunky salsa
1 tablespoon peach preserves
Flour tortillas

Steps:

  • In a resealable plastic bag, combine pork and taco seasoning; toss to coat. In a saucepan, brown pork in oil over medium heat. Stir in salsa and peach preserves. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pork is tender. Serve with tortillas.

Nutrition Facts :

PORK CHOPS OLE'



Pork Chops Ole' image

Number Of Ingredients 9

6 pork loin chops (1/2 inch thick)
2 tablespoons vegetable oil
seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 (8-ounce) can tomato sauce
1/2 envelope taco seasoning mix (2 tablespoons)
1 medium green pepper, chopped
1/2 cup shredded Cheddar cheese

Steps:

  • In a large skillet, brown pork chops in oil sprinkle with seasoned salt and pepper. Meanwhile, in a greased 13-in. x 9-in. x 2-in. baking dish, combine rice, water, tomato sauce and taco seasoning mix well. Arrange chops over rice top with green pepper. Cover and bake at 350° for 1-1/2 hours. Uncover and sprinkle with cheese return to the oven until cheese is melted.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

PORK CHOPS OLE



Pork Chops Ole image

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

Provided by RecipeJunkie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup instant brown rice
1 1/2 cups water
6 teaspoons taco seasoning (1/2 package Old El Paso)
8 ounces canned tomato sauce
1/2 cup frozen corn kernels
1/2 cup diced onion
1/2 cup frozen green pea
1/2 cup diced green pepper
16 ounces boneless pork loin chops (4-4oz chops)
1/2 teaspoon seasoning salt
2 ounces 2% cheddar cheese (Kraft, finely shredded)

Steps:

  • In a sprayed 9x13 dish, combine rice, water, tomato sauce, taco seasoning, peppers, onions, corn and peas.
  • Place pork chops on top and sprinkle with seasoned salt.
  • Cover with foil and bake at 350 for about 30 minutes.
  • Uncover, sprinkle pork chops with cheese and bake uncovered for a few additional minutes to melt cheese (Thicker chops may take longer).

Nutrition Facts : Calories 319.1, Fat 8.2, SaturatedFat 3, Cholesterol 67.6, Sodium 612.1, Carbohydrate 29.1, Fiber 3, Sugar 4.8, Protein 31.8

PORK CHOPS OLE'



Pork Chops Ole' image

Number Of Ingredients 9

6 pork loin chops (1/2 inch thick)
2 tablespoons vegetable oil
seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 (8-ounce) can tomato sauce
1/2 envelope taco seasoning mix (2 tablespoons)
1 medium green pepper, chopped
1/2 cup shredded Cheddar cheese

Steps:

  • In a large skillet, brown pork chops in oil sprinkle with seasoned salt and pepper. Meanwhile, in a greased 13-in. x 9-in. x 2-in. baking dish, combine rice, water, tomato sauce and taco seasoning mix well. Arrange chops over rice top with green pepper. Cover and bake at 350° for 1-1/2 hours. Uncover and sprinkle with cheese return to the oven until cheese is melted.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

CROCK POT PORK CHOPS OLE'



Crock Pot Pork Chops Ole' image

This recipe is a sort of "stone soup." I dug around in the fridge and added whatever I could find. I was pretty impressed with the end result. It's very versatile as you can add pretty much any veggie to it.

Provided by Malriah

Categories     Stew

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops, thick cut
1 (1 1/4 ounce) package dry onion soup mix
1 fresh jalapeno, diced fine
1 (10 ounce) can rotel
1 large onion, sliced
1/4 cup chopped cilantro
1/2 cup frozen corn kernels
salt and pepper

Steps:

  • Place all ingredients in crock pot.
  • Cook on low for 7-9 hours.
  • Serve over rice.

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