PORK CHOPS WITH LOADED VEGETABLE RICE
Delicately flavored pork chops bake right on top of this loaded vegetable rice medley. This rice is definitely the star of this show!
Provided by Judith Hannemann
Categories Comfort Foods Everyday Meals Pork side dishes vegetarian dishes
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 13x9-inch baking pan.
- Mix the salt, pepper, garlic powder and paprika. Rub into pork chops.
- Heat oil in a large frying pan over medium-high heat. Add garlic and saute for 3 minutes. Add pork chops and brown about 3 minutes each side; remove from pan and set aside.
- Add the stock and rice to the same pan you browned the chops in; bring to a boil. Add all the vegetables to the pan, reduce heat and simmer for 5 minutes.
- Add the vegetable/rice mixture to the prepared baking dish. Stir in Parmesan cheese.
- Place chops on top of rice mixture, cover (you can use aluminum foil) and cook 30-45 minutes (see NOTES).
Nutrition Facts : ServingSize 1 serving, Calories 510 kcal, Carbohydrate 48 g, Protein 37 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 976 mg, Fiber 3 g, Sugar 5 g
PORK CHOP DINNER WITH RICE AND VEGGIES
Dinner's on the table in less than 30 minutes. Serve it with ease from the same skillet you cooked it in!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.
- Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
- Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.
Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 70 mg, Fiber 5 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg
BOILED & GRILLED PORK CHOPS WITH VEGGIES & RICE
I made this because I was inspired by a TV chef who I can't remember the name of. I loved it & so did my husband.
Provided by Claudine Tijerina
Categories Steaks and Chops
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat 2 Tbsp each of oil & butter in a large nonstick pan. Add garlic & veggies & season with 1 tsp. salt & 1/2 tsp. black pepper. Saute until soft.
- 2. Add pork chops & season each with 1/2 tsp. salt, 1/4 tsp. black pepper, 1 tsp. garlic powder, & 1/2 tsp. parsley flakes. Pour 2 cups of water over the chops & boil for 10 minutes.
- 3. After boiling the chops, place them on a plate & grill them for 10 minutes. Meanwhile, scoop the veggies with a slotted spoon into a bowl & wrap with foil to keep warm. Make gravy with the water that boiled the chops. Serve the chops with gravy, rice, salad, & biscuits/tortillas.
VIETNAMESE GRILLED PORK CHOPS WITH CHILLED RICE NOODLES RECIPE
Steps:
- For the Marinated Pork: In a large zipper-lock bag, combine baking soda with 1/2 cup (120ml) water and swish until baking soda is dissolved. Add pork, press out air, and seal bag. Refrigerate for 15 minutes. Drain pork, rinse under cold running water, and pat dry. Rinse zipper-lock bag and reserve.
- Meanwhile, if using a mortar and pestle, crush lemongrass, shallot, garlic, and palm sugar to form a rough paste. If using a food processor, combine lemongrass, shallot, garlic, and palm sugar and pulse, scraping down sides, to form a rough paste.
- Transfer paste to a bowl and whisk in fish sauce, soy sauce, cornstarch, and vegetable oil. Add pork, tossing to coat. Transfer pork to reserved zipper-lock bag, press out air, and seal. Marinate at room temperature, turning pork once or twice, for 30 minutes. Alternatively, refrigerate up to 12 hours.
- Meanwhile, light one chimney full of charcoal . When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
- Grill pork directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 3 to 4 minutes total.
Nutrition Facts : Calories 590 kcal, Carbohydrate 45 g, Cholesterol 113 mg, Fiber 4 g, Protein 44 g, SaturatedFat 6 g, Sodium 1814 mg, Sugar 19 g, Fat 27 g, UnsaturatedFat 0 g
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 OVER RICE
If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
SAUCY PORK CHOPS WITH VEGETABLES
These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
BAKED PORK CHOPS WITH VEGETABLE RICE
Very appealing looking and the bonus is that it tastes great. I got this recipe out of a magazine several years ago. The preparation time is merely guess work.
Provided by Darlene10
Categories Pork
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet over medium-high heat, heat oil.
- Brown chops on both sides; remove and set aside.
- Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
- Add rice, curry powder, cumin and oregano; stir to coat rice.
- Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
- Bring to boil; reduce heat, cover and simmer for 10 minutes.
- Transfer mixture to 13 x 9 baking dish.
- Nestle pork chops into rice; pour any juices from meat over top.
- Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
- discard bay leaf.
Nutrition Facts : Calories 616, Fat 22.5, SaturatedFat 6.8, Cholesterol 140.9, Sodium 583.9, Carbohydrate 50.7, Fiber 3.4, Sugar 7.3, Protein 49.4
GRILLED PORK CHOPS WITH VEGETABLES
Make and share this Grilled Pork Chops With Vegetables recipe from Food.com.
Provided by ellie_
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
- To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
- To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
- Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
- Prepare grill.
- Drain vegetables and pork chops, discarding marinade.
- Grill pork chops and vegetables for 15 minutes or uitl done and browned.
Nutrition Facts : Calories 431, Fat 26.7, SaturatedFat 8.4, Cholesterol 115.2, Sodium 624.1, Carbohydrate 10.4, Fiber 1.8, Sugar 4.3, Protein 36.1
PORK CHOPS WITH GARDEN RICE
This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
Provided by KLJ071668
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 6
Number Of Ingredients 13
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).
Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g
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