Pork Chop Spanish Rice Recipes

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SPANISH CRISPY PORK CHOPS WITH RICE



Spanish Crispy Pork Chops with Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups frozen cooked white rice
4 thin bone-in pork chops (1/2 inch thick; about 1 1/4 pounds)
1 1/2 teaspoons Sazón seasoning
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon ground turmeric
1 15.5-ounce can pigeon peas, drained and rinsed
1/4 cup halved green olives with pimientos
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
  • Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
  • Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams

PORK SPANISH RICE



Pork Spanish Rice image

My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups cubed cooked pork
1 cup uncooked instant rice
Optional: Lime wedges and minced cilantro

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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

SLOW COOKER PORK CHOPS AND RICE



Slow Cooker Pork Chops and Rice image

I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker.

Provided by JENNIFERK2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 8h10m

Yield 4

Number Of Ingredients 13

4 boneless, center cut pork chops
⅓ cup uncooked brown rice
⅔ cup uncooked white rice
½ cup chopped onion
¼ cup butter
8 ounces green peas
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
½ cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
½ teaspoon pepper

Steps:

  • In a large skillet over medium heat, brown pork chops on both sides.
  • Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
  • Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 56.8 g, Cholesterol 115.1 mg, Fat 20 g, Fiber 5.3 g, Protein 42.1 g, SaturatedFat 10 g, Sodium 1133.7 mg, Sugar 6.5 g

PORK CHOPS WITH GARDEN RICE



Pork Chops with Garden Rice image

This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.

Provided by KLJ071668

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h30m

Yield 6

Number Of Ingredients 13

6 (1 inch thick) pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ cup chopped green bell pepper
½ cup chopped orange bell pepper
⅓ cup chopped green onions
½ cup thinly sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
  • In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
  • Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g

MEXICAN PORK CHOP CASSEROLE



Mexican Pork Chop Casserole image

Pork chops baked with Spanish rice for a unique casserole.

Provided by Kristi W

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
6 pork chops
1 teaspoon salt
1 ½ cups uncooked rice
3 cups water
1 (8 ounce) can tomato sauce, or more to taste
½ (1 ounce) package taco seasoning mix
1 red bell pepper, sliced into rings
1 cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
  • Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g

PORK CHOP SPANISH RICE RECIPE - (3.9/5)



Pork Chop Spanish Rice Recipe - (3.9/5) image

Provided by jeaklor

Number Of Ingredients 10

4 Pork Chop
1 Tablespoon Oil
1 Teaspoon Salt
1 Teaspoon Chili Powder
1/4 Teaspoon Pepper
3/4 Cups Rice
1/2 Cups Onion, Chopped
1/4 Cups Green Pepper
1 Can Whole Tomates
1/2 Cups Cheddar Cheese

Steps:

  • In large dutch oven brown the chops on both sides, drain. Return to pan. Sprinkle with seasonings. Add rice onions and peppers. pour in the tomatoes with liquid Cover bring to boil over high heat and reduce heat and simmer 35 to 40 minutes, stir occasionally. Continue cooking until rice is tender.

PORK CHOPS OVER RICE



Pork Chops Over Rice image

If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

8 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1 small onion, chopped
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme

Steps:

  • In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts :

SPANISH PORK CHOPS AND RICE



Spanish Pork Chops and Rice image

Make and share this Spanish Pork Chops and Rice recipe from Food.com.

Provided by SharleneW

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs pork chops (4 chops approximately 1-inch thick)
1 tablespoon olive oil
2 onions, sliced
1 green bell pepper, cut into chunks
1 tomatoes, cut in wedges
2 cloves garlic, minced
1/2 teaspoon turmeric
3/4 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
salt
2/3 cup rice
1 1/3 cups chicken stock
1/3 cup pitted black olives, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Brown chops in oil over medium-high heat, about 8 minutes.
  • Remove.
  • Add onions and green pepper to pan; cover and cook 3 minutes.
  • Add tomato, garlic, spices, salt and rice and stir 1 minutes.
  • Add stock, cover and simmer 5 minutes.
  • Add chops and any accumulated juices.
  • Cover and cook until rice is done and chops are cooked through, about 20 minutes.
  • Sprinkle with olives and parsley.

Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3

PORK CHOPS AND SPANISH RICE



Pork Chops and Spanish Rice image

This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste.

Provided by Denise in da Kitchen

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops
1 medium sliced onion
1 medium green pepper strip
1 (10 3/4 ounce) can consomme, undiluted
1 cup tomato juice
1/4 cup water
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup raw rice

Steps:

  • Wipe chops with damp paper towel and trim off all fat.
  • Rub the inside of a large pot with fat from the pork chops.
  • Brown the chops in the pot and remove as they are browned.
  • Pour off fat.
  • Place 3 chops in the bottom of the pan.
  • Top with half of the onion slices and green pepper strips.
  • Repeat with the rest of the chops, onions and green pepper strips.
  • In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
  • Pour over chops.
  • Sprinkle raw rice around meat.
  • Cover and bring to a boil.
  • Reduce heat and simmer for 1 hour.

CATHY'S PORK CHOPS & SPANISH RICE



Cathy's Pork Chops & Spanish Rice image

This recipe evolved from a Spanish Rice recipe i found on 'zaar, and had to make changes based on what I originally had on-hand. Turned out great, and is often requested in our house! Feel free to substitute any ingredient, as this recipe is based on my own dietetic requirements (i.e., pink peppercorns, pork). Also, preparation time is estimated as I have a vintage stove with ONE BURNER that mostly works on HIGH!!! (are you listening, Mikey?)

Provided by Michelle Minicucci

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

4 pork chops
1/4 teaspoon salt
1/2 teaspoon ground pink peppercorns
1/2 teaspoon granulated garlic
1 tablespoon olive oil, flavored with herbs if you have it
1 stalk celery, small dice
1 medium onion, small dice
1 (14 1/2 ounce) can corn, drained
1 teaspoon sugar
1 (14 1/2 ounce) can stewed tomatoes, diced
2 cups water
1/2 tablespoon paprika
1 teaspoon dried oregano
1 cup rice, any kind except instant

Steps:

  • Preheat oven to 350 degrees.
  • I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan.
  • In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat.
  • Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops.
  • Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization.
  • Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil.
  • Sprinkle in 1 cup rice and stir thoroughly.
  • Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time.
  • Alternately, this can be cooked on stovetop; although I have not checked the time.

Nutrition Facts : Calories 590.6, Fat 19.6, SaturatedFat 5.7, Cholesterol 75, Sodium 487.3, Carbohydrate 76.4, Fiber 5.7, Sugar 10.7, Protein 30.7

MARY ANN'S PORK CHOPS AND SPANISH RICE



Mary Ann's Pork Chops and Spanish Rice image

Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!

Provided by FCR Gal

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 pork chops (we generally use bone-in chops)
1/2-1 cup rice (depending on number of chops & people)
1/4 cup chopped green pepper
1/2 cup chopped onion
1 (16 ounce) can chopped tomatoes (which ever you use I would puree in the food processor) or 1 (16 ounce) can Rotel Tomatoes (which ever you use I would puree in the food processor)
salt (to taste)
pepper (to taste)
water

Steps:

  • Add water to tomatoes to equal approximately double than the amount of rice that you are making.
  • Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
  • Lay pork chops on top.
  • Salt and pepper to taste.
  • Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE



Spicy Spanish Pork Chops and Rice Casserole image

This is so flavorful. It is a combination of a couple different recipes and my own personal touches. We like things spicy, so use mild rotel and omit the jalapeno and tabasco if you don't want spicy. I'm going to try this with brown rice next time, I have a feeling it would be really good. I'll let you know!

Provided by HeidiSue

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 -6 pork chops (I used 4 big Costco bone-in chops)
1/2 cup orzo pasta
3/4 cup rice
4 tablespoons butter, divided
1 (10 ounce) can rotel
1 (10 ounce) can beef consomme
1 cup v 8 juice
salt & pepper
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet
1 tablespoon mustard
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon salt
1 dash Tabasco sauce
1 small onion, very thinly sliced
1 jalapeno pepper, chopped

Steps:

  • Preheat oven to 350.
  • Sprinkle salt and pepper on pork chops.
  • Brown pork chops in 2 tbl of the butter in a sautee pan.
  • Remove pork chops from pan and set aside.
  • Add remaining 2 tbl of butter to pan.
  • Add orzo and sautee until slightly browned.
  • Add rice to pan, stir and remove from heat.
  • Pour rice on the bottom of a lightly greased 13x9 baking dish.
  • Place pork chops on top of rice.
  • Scatter sliced onions and peppers over the pork chops.
  • Combine remaining ingredients in a bowl and pour over pork chops.
  • Cover baking dish with foil.
  • Bake for 50-60 minutes until rice is done.

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21 Pork Chop Recipes Spanish Style. Spanish Crispy Pork Chops with Rice. 30 min. Pork chops, can pigeon peas, white rice, green olives, tomato paste. 5.0 2. Food Network. Spanish Pork Chops . 55 min. Pork chops, red wine vinegar, sweet, lemon, olive oil. No reviews. The Mom 100. Spanish Pork Chops. Pork chops, sweet pickle juice, tomato sauce, brown sugar, …
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SPANISH STYLE PORK CHOPS RECIPE RECIPES ALL YOU NEED IS FOOD
Place chunks of the butter around the pork chops. Cover and bake for 45 minutes. Cover and bake for 45 minutes. Nutrition Facts : Calories 444.2 calories, CarbohydrateContent 10.6 g, CholesterolContent 247.8 mg, FatContent 36.1 g, ProteinContent 19.7 g, SaturatedFatContent 19.1 g, SodiumContent 334.8 mg, SugarContent 1.3 g
From tutdemy.com


SPANISH PORK CHOP RICE RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PORK CHOP & SPANISH RICE BAKE | RECIPELION.COM
Preheat the oven to 375 degrees F. Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish.
From recipelion.com


HOW TO MAKE SPANISH STYLE PORK CHOPS ️【 RECIPES
2019-05-15 1- To begin with, make sure to preheat the oven to 430 F. 2- Chop the onions, garlic and parsley and mix them in a bowl. Later, add the paprika and olive oil to it. You can also add some salt and pepper, if you want a stronger taste. 3- Grease with oil a roasting pan, add the mixture to the pork chops and place them in the roasting pan.
From traditionalspanishfood.com


PORK CHOPS AND SPANISH RICE - RECIPE | COOKS.COM
4 pork chops 1 c. rice (white or brown long cooking) 2 tbsp. cooking oil 1 med. onion, chopped 1/4 c. chopped bell pepper 3 oz. tomato sauce 1 jalapeno or serrano pepper, chopped (optional)
From cooks.com


PIN ON MEXICAN - PINTEREST
Jul 1, 2016 - Pork Chop Spanish Rice. Discover our recipe rated 3.9/5 by 69 members. Jul 1, 2016 - Pork Chop Spanish Rice. Discover our recipe rated 3.9/5 by 69 members. Jul 1, 2016 - Pork Chop Spanish Rice. Discover our recipe rated 3.9/5 by 69 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


PORK CHOP SPANISH RICE - RECIPE | COOKS.COM
2015-02-02 Slowly brown chops in hot fat; drain off excess. Combine seasonings; sprinkle over meat. Add rice, onion, and green pepper. Pour tomatoes over. Cover and cook over low heat 30 to 35 minutes, stirring occasionally. Add green pepper rings and cook 5 minutes longer or until rice and meat are tender. Sprinkle with cheese. Makes 5 servings.
From cooks.com


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