Pork Chops With Spanish Rice Recipes

PORK SPANISH RICE

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.

MARY ANN'S PORK CHOPS AND SPANISH RICE

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.

SPANISH PORK CHOPS AND RICE

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.

SPANISH CRISPY PORK CHOPS WITH RICE

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.

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 AND SPANISH 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.

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).

PORK CHOP SPANISH RICE RECIPE - (3.9/5)

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.

FIESTA PORK CHOPS AND RICE BAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle pork chops with salt and pepper.
• In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
• Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
• Place the pork chops on top of the rice mixture and top with the green and red peppers.
• Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
• (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
• Turn oven off and top with cheese.
• Let the cheese melt for a couple of minutes.