Savory Saffron Rice With Pork Chops Recipes

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PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

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.

SAVORY PORK CHOPS



Savory Pork Chops image

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

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 tablespoon ground mustard
1 teaspoon seasoning salt
1/4 teaspoon pepper
4 pork chops (3/4 inch thick)
1 -2 tablespoon vegetable oil
2 teaspoons ground mustard
1 cup water
1/2 cup chopped onion
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 tablespoon Dijon mustard

Steps:

  • In a bowl, combine the first 4 ingredients.
  • Dredge pork chops in flour mixture.
  • In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
  • Combine the sauce ingredients; pour over chops.
  • Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
  • Spoon sauce over chops when serving.

SAVORY PORK CHOPS



Savory Pork Chops image

Relates Debbie Terenzini-Wilkerson of Lusby, Maryland, "I love these tender pork chops smothered in a mouthwatering sauce. It's the perfect blend of mustard, soy sauce, ketchup and orange marmalade."-Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons all-purpose flour
1 tablespoon ground mustard
1 teaspoon seasoned salt
1/8 teaspoon pepper
4 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
2 teaspoons ground mustard
1 cup water
1/2 cup chopped onion
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 tablespoon Dijon mustard

Steps:

  • In a large resealable plastic bag; combine the first four ingredients; add pork chops, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown chops in oil on both sides, about 8 minutes. Combine the sauce ingredients; pour over chops. Cover and simmer until a thermometer reads 160°, about 20 minutes. Serve sauce with pork.

Nutrition Facts :

CHOPS WITH FRIED RICE



Chops with Fried Rice image

Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana's Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1 package (6.2 ounces) fried rice and vermicelli mix
2 tablespoons butter
2 cups hot water
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In a large skillet, brown pork chops in oil on both sides; remove and keep warm. In the same skillet, saute rice mix in butter for 2 minutes. Stir in the water, mushrooms and contents of rice seasoning packet. , Place pork chops over rice mixture; drizzle with soy sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 2-5 minutes longer or until rice is tender and meat juices run clear.

Nutrition Facts :

GRANDMAN PORK CHOPS AND RICE



Grandman Pork Chops and Rice image

Boneless pork chops with Mexican-style rice. Quick and easy! Try adding a few dashes of hot sauce for a little extra heat!

Provided by Donna

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ cups water
¾ cup uncooked white rice
6 (3/4 inch thick) boneless pork chops
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
½ onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 ¼ cups water, divided
1 (10.75 ounce) can tomato soup
2 tablespoons taco sauce

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.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 42.6 g, Cholesterol 97.3 mg, Fat 13.2 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1121.7 mg, Sugar 7.2 g

SAVORY PORK CHOPS AND RICE



Savory Pork Chops And Rice image

Number Of Ingredients 13

1 1/2 teaspoons garlic salt
1/4 teaspoon black pepper
6 pork chops (about 3/4 inch thick), trimmed
2 tablespoons vegetable oil
1 1/2 cups onions chopped
1 1/4 cups quick cooking brown rice raw
1 cup celery sliced
2 teaspoons poultry seasoning
1 1/4 cups water
1/2 cup white wine
2 teaspoons chicken bouillon
Parsley sprigs
cherry tomatoes

Steps:

  • At least 2 hours or up to 24 hours before serving:Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed. Cover tightly. If making ahead, refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.To serve, garnish with parsley and cherry tomatoes.

Nutrition Facts : Nutritional Facts Serves

SAVORY GLAZED PORK CHOPS



Savory Glazed Pork Chops image

This recipe comes from a little recipe booklet distributed by Lea & Perrins, the Worcestershire Sauce manufacturers.

Provided by tgobbi

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons vegetable oil
4 pork chops
salt and pepper
2 large onions, thin sliced
1/4 cup Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/4 teaspoon ground sage (optional)

Steps:

  • Season pork chops w/S&P.
  • Cook chops in oil to almost done, about 4 minutes per side.
  • Remove.
  • Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown.
  • Stir in worcestershire, vinegar, sugar, sage.
  • Bring to boil; cook to reduce slightly.
  • Return meat; simmer uncovered 2 min till done.

SAVORY COCONUT RICE



Savory Coconut Rice image

I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes

Time 37m

Yield 4

Number Of Ingredients 9

1 ½ cups jasmine or long-grain white rice
1 teaspoon finely grated fresh ginger
½ teaspoon red chili flakes
¼ teaspoon ground turmeric
1 teaspoon kosher salt
1 cup water
1 (14 ounce) can coconut milk (not coconut cream)
1 bay leaf
¼ cup toasted coconut for garnish

Steps:

  • Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
  • Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Nutrition Facts : Calories 535.1 calories, Carbohydrate 67.1 g, Fat 27.7 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 24.5 g, Sodium 500 mg, Sugar 5.4 g

SAVORY SAFFRON RICE WITH PORK CHOPS



Savory Saffron Rice with Pork Chops image

I inherited my Mom's cookbooks and love to just sit and browse. I get wonderful ideas of what sounds good together (and what doesn't)! I hope you all enjoy this dish.

Provided by Leah Bartlett @Merry6319

Categories     Pork

Number Of Ingredients 7

6-8 - boneless pork chops
1-5oz package(s) mahatma saffron yellow rice
1/3 cup(s) diced green bell pepper
1/3 cup(s) diced onion
1 - roma tomato, diced
3 tablespoon(s) butter or margarine
1-2/3 cup(s) water

Steps:

  • Heat water and butter in a pan on medium heat until butter is melted. Cut each pork chop lengthwise, making two strips. Brown each side in a skillet with a little oil, sprinkle with a dash of salt and pepper if desired. In a mixing bowl, put rice (uncooked), bell pepper, onion, and tomato and mix gently. Put rice mixture in a cassarole dish, arrange pork chop strips on top of rice, then slowly pour water with melted butter over the top.
  • Cover and bake in a 350 degree oven for about an hour.

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