Pork Chops With Garden Rice Recipes

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

PORK CHOPS WITH GARDEN RICE

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).

PORK CHOPS OVER RICE

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.

BAKED PORK CHOPS AND 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).

GRANDMAN PORK CHOPS AND RICE

Steps:

• In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
• Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

FRUIT-TOPPED PORK CHOPS AND RICE

Steps:

• Sprinkle pork chops with pepper. In a large skillet, cook chops in 2 tablespoons oil over medium-high heat for 4-5 minutes on each side or until a thermometer reads 145 °. Remove and keep warm., In the same skillet, saute shallots in remaining oil for 1 minute. Add fruit and broth. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until mixture is slightly thickened. Top pork chops with fruit mixture., Meanwhile, microwave rice according to package directions. Divide rice among serving plates; dot with butter and sprinkle with parsley. Serve with pork chops and fruit.

PORK CHOPS WITH CUMIN RICE

Steps:

• Sprinkle pork chops with salt and pepper. In a small ovenproof skillet, brown chops in oil for 2-3 minutes on each side. Remove and keep warm. Dissolve bouillon in water pour into skillet and stir to loosen the browned bits. Stir in the rice, onion, green pepper, Worcestershire sauce and cumin., Place chops over rice. Cover and bake at 350° for 15-20 minutes or until meat juices run clear and rice is tender. Let stand for 5 minutes before serving.

SIMPLY OVEN BAKED PORK CHOPS AND RICE

Steps:

• Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
• Add onions.
• Salt and pepper chops and place on top of rice.
• Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
• Remove from oven and let rest 5 minutes.

PORK CHOPS WITH GARDEN RICE

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).

CREAMY PORK CHOPS AND RICE DISH--COMFORT FOOD!

Steps:

• Preheat the oven to 350°F and spray a 9x13 glass pan with non-stick spray.
• Brown the pork chops in oil and garlic. Season liberally with garlic salt and black pepper.
• While the pork chops are cooking, combine the remaining ingredients in a bowl and pour into the 9x13 pan.
• Place pork chops on top of the rice mixture and pour the pan dripping over the pork chops.
• Bake uncovered at 350°F for 40 minutes.
• Let stand for 5 minutes before serving.

PORK CHOPS WITH GARDEN RICE

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).

PORK CHOPS WITH ORANGE RICE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.

GREEK-STYLE PORK CHOPS WITH RICE

Steps:

• In a zip-lock bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2-3 minutes per side or until browned; transfer to plate.
• Add the stock, lemon juice garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat.
• Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatzki sauce (if using).
• NOTES: Beef, chicken or vegetarian meatballs can all be used in this recipe; however if using vegetarian meatballs, substitute vegetable stock for the chicken stock.

PORK CHOPS OLE WITH RICE

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.