STIR-FRIED RICE NOODLES WITH PORK CHOPS
Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
- Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
- Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.
Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
GREEK-STYLE PORK CHOPS WITH RICE
Make and share this Greek-Style Pork Chops With Rice recipe from Food.com.
Provided by Chef mariajane
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 566.5, Fat 28.9, SaturatedFat 8.9, Cholesterol 72.4, Sodium 595.6, Carbohydrate 49.7, Fiber 2.8, Sugar 4.3, Protein 25.6
FRIED PORK CHOPS WITH RICE AND GRAVY
Make and share this Fried Pork Chops With Rice and Gravy recipe from Food.com.
Provided by Michael W.
Categories Healthy
Time 25m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
- In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
- Season the chops on both sides with garlic powder and black pepper.
- In a medium saucepan, heat the oil over medium high heat until shimmering.
- Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
- Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
- Place the chops in the oil and fry until golden brown. Set aside and keep warm.
- Drain all but 2 Tbsp of the oil.
- Add about 1 C of the reserved flour and brown to a Carmel colored roux.
- Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
- Serve gravy over rice and chops (if desired). Enjoy.
PORK CHOPS - FRIED RICE CASSEROLE
This is a combo my family enjoys. We like both so it makes sense to combine them. I can't take credit for the recipe, as I got it from a library book.
Provided by mommyoffour
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring the 1 3/4 cups water to boiling.
- Remove from heat; stir in rice.
- Cover; set aside.
- In skillet cook bacon till crisp.
- Remove bacon and crumble, reserving 2 T. drippings.
- Set aside.
- In bowl combine eggs and the 2 T. water.
- In skillet, cook eggs in 1 T. of the reserved bacon drippings till set, stirring occasionally.
- Cut eggs in narrow strips.
- Add rice, bacon, onion and the 3 T. soy sauce to eggs; mix well.
- Turn into a greased 1 1/2 quart casserole.
- In skillet brown chops on both sides in remaining 1 T. drippings.
- Arrange chops atop rice mixture; brush with additional soy sauce.
- Bake, covered, at 350 till chops are tender, about 40 minutes.
Nutrition Facts : Calories 438.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 172.3, Sodium 931.5, Carbohydrate 30.8, Fiber 0.9, Sugar 0.6, Protein 28.6
CHOPS WITH FRIED RICE
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
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 :
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