Moms Dirty Rice W Pork Chop Variation Food

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.

MOM'S INDIAN PORK CHOPS & RICE

Steps:

• Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
• Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
• Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
• Bake, covered, at 350 degrees for 55-65 minutes.
• Serve with a spatula to preserve your nice chop/tomato/onion stack.

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 AND RICE

Steps:

• Sear pork chops slightly in skillet with 1 tbs of ex virgin olive oil and 1tbs of butter( preferably cast iron)to give carmelization, for about 4 to 5 min each side, add rice, lipton soup mix and water( according to amount needed or wanted according to the size of your pan) add 2 tbs butter( all in same skillet) and cover with reynolds aluminum foil and bake at 375 degrees for 40 minutes in oven. after checking the cooking of the chops and rice, then add the raw onion rings over the top of the casserole. Continue to cook with Reynolds wrap covering in oven to cook for 12 minutes or until rice is cooked and top of casserole is browned. Now take Reynolds wrap off for 5 to 10 min to brown whole casserole.
• Read more at: http://www.food.com/members/subm/editr2?slug=reynolds-wrap&oc=linkback.

SMOTHERED PORK CHOPS WITH DIRTY RICE

Steps:

• Preheat oven to 375 degrees. Place chops in baking pan w/ 1/2 cup of water.Season chops to your liking.
• Let pork chops bake for 30 minute Then pour 24 oz cream of mushrooms on chops.
• While chops are baking, boil 4 cups of rice for 20 minute Sautue 8 oz of mushrooms w/ 1/2 of a sweet onion in 6 Tbs of butter.
• Boil 8 oz of broccoli cuts for 5 minutes Then remove chops from the oven/.
• Pour excess cream of mushroom on rice, then mix sauted mushrooms, onion, broccoli with rice.

ADDICTING PORK CHOPS & RICE

Steps:

• Bring 2 cups salted water to boil.
• Add uncooked rice; cook until tender.
• Brown floured and salted pork chops in oil.
• Add mushroom soup and 1/4 cup water.
• Cover and cook 15 minutes.
• Line casserole with rice, cover with chops and gravy.
• Bake 30 to 45 minutes at 350°F or until tender.