Pork Chops Rice A Roni Casserole Recipes

RICE-A-RONI PORK CHOPS

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.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

MY PORK CHOPS A RONI

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.

MINNESOTA PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
• Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.