Easy Baked Pork Chops With Rice Food

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 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 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.

EASY BAKED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Preheat oven to 375°F.
• Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
• Season pork chops with garlic salt and pepper.
• Cover pork chops on both sides with FLOUR.
• When oil is hot, brown pork chops on both sides.
• Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
• Take pork chops out of the oven and pour the brown gravy mix into water.
• Return pork chops to the over and bake for an additional 10 minutes.
• Now is the time to make the rice.
• Prepare according to package directions.
• Take pork chops out of the oven and serve with gravy over rice.
• ENJOY!

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.

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.

EASY BAKED PORK CHOPS WITH RICE

Steps:

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

QUICK AND EASY BAKED PORK CHOPS

Steps:

• Preheat oven to 425.
• In a glass dish, coat the pork chops with the Ranch Dressing and allow to marinate for about 15 minutes.
• In a separate shallow dish, mix the remaining ingredients.
• Dredge each pork chop in the bread crumb mixture one by one.
• Place the pork chops on a metal rack and place on top of a cookie sheet.
• Bake for about 18-20 minutes, or until cooked through.

" IT'S TOO EASY" PORK CHOPS & RICE CASSEROLE

Steps:

• Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
• In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
• While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
• In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
• Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
• Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.

OVEN BAKED PORK CHOPS WITH RICE

Steps:

• heat oven to 350*F.
• in a 10" skillet brown pork chops over medium heat.
• in a 13x9 baking pan stir together celery and uncooked rice. place onion slices over rice, top with pork chops.
• in 2-qt saucepan bring water to full boil. add remaining ingredients except green pepper.
• stir to dissolve, pour over pork chops.
• cover with aluminum foil, bake for 60 to 70 minutes or until rice is cooked and pork chops are fork tender.
• remove foil, top pork chops with green pepper rings, continue baking for 10 to 15 minutes or until green pepper is crispy tender.
• Tip:.
• if you are out of Italian Seasoning mix.
• 1/4 tsp oregano leaves.
• 1/4 tsp marjoram leaves.
• 1/4 tsp basil leaves.
• and a pinch of rubbed sage.