Baked Pork Chops And Rice Food

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

PORK CHOPS OVER RICE

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
• Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
• Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
• Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.

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 CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

PORK CHOPS AND RICE

Steps:

• Pre-heat oven to 350 degrees.
• Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.
• Cover the rice with can of French Onion Soup (save the can!).
• Brown the pork chops in a large skillet and set aside.
• Fill the saved can with water and pour into the skillet that you just browned the pork chops.
• Scrape the fixins from the pan with the water and pour all into the casserole dish.
• Stir together all ingredients that are in dish and spread rice evenly out on the bottom.
• Place chops in single layer on top of rice mix.
• Bake in oven for 1/2 hour uncovered.
• Cover with foil and bake additional 1/2 hour.

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.

OVEN BAKED PORK CHOPS AND RICE

Steps:

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

BAKED PORK CHOPS & RICE

Steps:

• 1) Stir together soup, water, rice and 1/4 tsp. black pepper in a 3-qt. casserole dish. 2) Add onions. 3) Salt and pepper chops and place on top of rice. 4) Cover and bake at 350 degrees for 1-1/4 hours or until meat is done and liquid is absorbed. 5) Remove from oven and let rest 5 minutes.

BAKED PORK CHOPS WITH RICE

Steps:

• Pour uncooked rice into greased casserole dish. Sprinkle onion mix over rice. Layer pork chops on top of rice mixture. Pour can of cream of mushroom soup over pork chops. Add water. Cover. Bake at 350 degrees for 1 hour. Remove and brown a few minutes on top.

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

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.

INDIAN PORK CHOPS AND RICE

Steps:

• Grease 10 x 13 dish and preheat oven to 350 degrees.
• Note - If using regular table salt, reduce amount by at least half.
• In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
• Mix rice and mushroom soup.
• Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
• Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
• Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
• Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
• Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
• Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

PORK CHOP RICE BAKE

Steps:

• In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

BAKED PORK CHOPS AND RICE

Steps:

• Pre-heat oven to 425.
• Heat a skillet over medium heat and add 2 tablespoons of oil. Cook the chopped onions until translucent. (About 5 minutes)
• Once the onions are cooked, add the minced garlic and cook for another 1-2 minutes.
• Add the onions and garlic to a 9x13 inch pan. Add in the uncooked rice and beef broth and stir to combine.
• Carefully wipe out the skillet to remove any left over onions or garlic then add the remaining 2 tablespoons of oil.
• Heat the pan over high heat.
• Season the pork chops liberally with the pork chop seasoning mixture.
• Add the pork chops to the hot pan and brown them for 2 minutes per side. (They will not be cooked throughout). You may have to do this in batches so you don't crowd the pan.
• Once browned, immediately add the pork chops to the pan with the rice.
• Cover the pan with aluminum foil and bake at 425 for about 25-30 minutes or until the pork is cooked throughout. (160 internal temperature) I like to check the temperature at 20 minutes with a meat thermometer to make sure I don't overcook them.
• Remove from the oven, and let the pork chops rest for 15 minutes before serving. Fluff the rice with a fork and serve.

BAKED PORK CHOPS & RICE

Steps:

• Preheat oven to 275.
• Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
• In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
• Remove from heat and place in a 9"x13" pan, set aside.
• Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.
• Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
• Pour over pork chops, cover with tinfoil and bake for 2 hours.
• Remove from oven and garnish with parsley if desired.

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 425F degrees.
• In a large skillet over medium-high heat, add in butter until it starts to melt, then add in rice along with celery and onion.
• Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
• Then put rice mixture into bottom of 9x13-inch baking dish.
• Pour beef stock over rice. Add in Worcestershire sauce (if using).
• Using that same skillet, over high heat, add in a couple tablespoons of vegetable oil.
• Season both sides of pork chops with salt, pepper and garlic powder.
• Place 2 pork chops in skillet at a time and brown both sides. You aren't cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side).
• Follow the same process for the last 2 pork chops.
• Place pork chops on top of rice mixture in baking dish.
• Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
• The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.

PARMESAN PORK CHOPS AND RICE

Steps:

• 1. Add the olive oil to a large fry pan over medium heat; add chopped garlic and stir; then add pork chops and brown on each side (about 2 min)
• 2. While chops are browning, spray a large metal or glass cake pan with olive oil; spread the rice into the bottom of the pan
• 3. Place browned chops over the rice in a single layer.
• 4. In a large bowl, pour the chopped tomatoes, pasta sauce and seasonings -- season to your own taste. I like a lot of garlic and less oregano -- use your own taste! Stir and add the beef stock. Stir, then pour carefully over the pork chops, making sure all are covered. There will be a lot of tomato sauce, but much will be absorbed into the rice.
• 5. With a spatula or spoon, carefully lift the corner of each chop so the sauce gets underneath and into the rice.
• 6. Sprinkle 1/4 cup (or more if you like) of parmesan/romano cheese over the top of the chop mixture. If you prefer, you can also use fresh shredded parmesan or romano cheeses.
• 7. Cover and place into the 325 degree oven for 50 minutes; remove cover and return to the over for 10-15 minutes, or until liquid is absorbed and rice is done.
• 8. Remove from oven, and sprinkle freshly shredded, or dry Italian cheeses and some fresh chopped parsley over the entire dish. Serve each portion by lifting with a large spatula, so rice and chop is removed together.
• 9. Add a green salad, some steamed carrots, and some crusty bread for a quick and easy supper -- or an impressive buffet dish!!

EASY BAKED PORK CHOPS WITH RICE

Steps:

• Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad.
• Enjoy.

INSTANT POT PORK CHOPS AND RICE RECIPE

Steps:

• Press the Sauté function on a 6-quart Instant Pot. Pour in the oil and let it heat up for a few minutes. Add the onions and sauté for 2 to 3 minutes, or until they start to soften.
• Cancel the sauté function and add the rinsed rice, water, and salt to the pot. Stir to combine.
• Add the pork chops on top and then the frozen peas and carrots. Do not stir. Lock on the lid and set the time to 5 minutes at high pressure.
• When the cooking time is complete, let the pressure come down naturally for 15 minutes. Then, remove the lid and transfer the pork chops to a serving plate. Stir the rice with the vegetables and serve that with the pork chops.
• Enjoy hot.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350°F.
• Cook the rice according to the package directions.
• While the rice is cooking, heat the oil in a skillet over medium-high heat.
• Add the pork chops and cook until browned on both sides.
• Place the cooked rice in the bottom of a 9x13-inch casserole dish.
• Place the browned pork chops over the rice.
• Scatter the onion slices on top of the pork chops and sprinkle with salt.
• Combine the soup and water and pour the mixture over the pork chops.
• Cover and bake for 1½ hours.

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).