My Pork Chops A Roni Food

MY PORK CHOPS A RONI

Steps:

• Add salt and peppered pork chops to fat in pan and sear until lightly browned.
• Remove from fat.
• Add rice and spaghetti (broken up into small pieces) and stir until rice is white.
• Add the rest of ingredients and return chops to pan.
• Cover and cook on medium low until liquid is absorbed.

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.

RICE-A-RONI PORK CHOPS

Steps:

• Preheat oven 350 degrees.
• Rinse and pat dry the pork chops. Then create a pocket in each pork chop for the stuffing. Prepare the rice a roni as directed on the box. I used the Broccoli Au Gratin flavor but you can use any flavor you prefer. Coat the pork chops with the shake n bake and then stuff them with the rice. They do not hold all the rice so I set aside the excess rice for a side dish. Then place the pork chops on a baking dish that was sprayed with butter flavored spray. Bake for 45 minutes.
• While the pork chops are baking make the mushroom sauce. Saute the mushrooms in butter. Add the white wine and flour to make a roue. Finally add the chicken broth and stir. The sauce will thicken. Add the shake n bake to flavor the sauce. If it is too thick for your taste then add more chicken broth.
• Once the pork chops are done put them on a plate and cover in the sauce.

PESTO PORK CHOPS

Steps:

• Put flour, salt and pepper on a plate and combine.
• Dredge both sides of pork chops in flour, and shake off any excess.
• Spray a skillet with the cooking spray and preheat on medium-high.
• Add the chops and brown on each side for two minutes.
• After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
• Continue cooking for an additional two minutes or until they reach 160 degrees.
• The chops will be juicy and not dried out.
• Enjoy!

NO-PEEK PORK CHOPS

Steps:

• Sprinkle rice in a 9x13-inch casserole. Mix butter and milk in small bowl; pour over rice.
• Mix mushroom and celery soups together. Pour over rice. Arrange pork chops on top. Sprinkle with onion soup mix.
• Bake, tightly covered, at 325 degrees F for 2 1/2 hours.

EASY-PORK CHOP N' RICE PILAF---BY ME!!

Steps:

• 1. Get all the ingredients together.
• 2. Preheat oven to 350 degrees.
• 3. In a 2 quart oven proof bowl, mix the cream of chicken soup, milk and mushrooms together.
• 4. After mixing the soup, milk and mushrooms until smooth, add Sweet Basil, dried minced onions, sage and salt and pepper, stir until smooth.
• 5. Add the boneless pork chops to soup mixture.
• 6. Push to chops into the soup mixture until submerged.
• 7. Place in preheat oven on center rack, and cook for about 45 minutes.
• 8. Remove from oven and stir. Place back in oven and cook about 45 minutes more.
• 9. RICE-A-RONI= PREPARE AS DIRECTION STATED!!! During the last 30 minutes of cooking time, on the chops and soup mixture, prepare the Rice-a-Roni Rice Pilaf. They should be done about the same time

PORK CHOPS WITH MEXICAN RICE

Steps:

• Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
• Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
• Serve chops over rice; top with VELVEETA sauce.