COUNTRY PORK CHOP AND RICE BAKE
A simple Country Pork Chop and Rice Bake is an easy dinner recipe with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 414.8 kcal, Carbohydrate 42.9 g, Protein 25.8 g, Fat 14.9 g, SaturatedFat 4.9 g, Cholesterol 61.9 mg, Sodium 834.9 mg, Fiber 0.6 g, Sugar 0.6 g, UnsaturatedFat 7.3 g
PORK, RICE, AND CELERY CASSEROLE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a shallow 2-quart casserole dish .
- Cut the pork into small cubes. If you are using leftover pork, dice it and set it aside.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the raw cubed pork, stirring frequently, until browned.
- Add the chopped onion and celery to the pork, and continue cooking until the onion is golden. If using leftover diced pork , add it at this point and continue cooking for about 4 to 6 minutes or until the pork is lightly browned.
- Add the remaining ingredients-cooked rice, cream of chicken soup, and soy sauce-and mix to blend thoroughly.
- Spoon the pork, rice, and vegetable mixture into the prepared casserole dish.
- Cover the baking dish tightly with foil and bake in the preheated oven for about 30 to 40 minutes, or until hot and bubbling. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, Sodium 853 mg, Sugar 2 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GROUND PORK, PEAS, AND RICE CASSEROLE
This is based on a great recipe from Ken Hom's book, Quick & Easy Chinese Cooking. He says, "This is a typical Chinese dish, designed to comfort, to satisfy, and to relax the body and soul. It reheats very well (when it is perhaps even tastier), and is a meal in itself. Serve it with a favorite salad, and you will have a spendid, complete meal."
Provided by mersaydees
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add rice and water to a large, heavy saucepan and bring to a boil.
- Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
- The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
- Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
- Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
- Continue to cook for another 2 minutes, then add the green onions.
- Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
- Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.
Nutrition Facts : Calories 741.1, Fat 30, SaturatedFat 10, Cholesterol 81.8, Sodium 702.9, Carbohydrate 83.7, Fiber 4.3, Sugar 3.6, Protein 29.9
PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
- Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
RICE AND PORK CASSEROLE
If your looking for something homey and comforting this will fill the bill. Savory with a touch of sweetness from the apple it will please the the whole family.
Provided by Annacia
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the pork into cubes no more than an inch square.
- Finely chop the onion.
- Heat the stock.
- Wash and drain the rice.
- Heat the oil in a large, heavy based saucepan.
- Dust the pork in the flour, then brown the meat in the oil, add the onion.
- and cook for a few minutes.
- Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
- Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes.
- Sprinkle with the chives.
Nutrition Facts : Calories 314.9, Fat 9.3, SaturatedFat 2.2, Cholesterol 44.6, Sodium 105.1, Carbohydrate 35.9, Fiber 4.1, Sugar 8.7, Protein 21.3
PORK CHOP AND CHEESY RICE CASSEROLE
This is a variation on one of my mother's go-to recipes and gets raves every time I serve it. You can mix and match ingredients depending on what you have on hand. This one will quickly become a favorite in your home; even kids love it! This is a very easy recipe to alter and make your own. The possibilities are endless!
Provided by Miss Annette
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
- Lie pork chops into the rice mixture in a single layer; season with more black pepper.
- Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.
Nutrition Facts : Calories 270 calories, Carbohydrate 30.7 g, Cholesterol 37.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 628.3 mg, Sugar 0.6 g
PORK CHOP AND RICE CASSEROLE
This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!
Provided by cdrewcia
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 2h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g
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