MINNESOTA PORK CHOPS
This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Provided by Starbuck
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
- Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 29.3 g, Cholesterol 55.5 mg, Fat 14.4 g, Fiber 3.1 g, Protein 26.9 g, SaturatedFat 4.6 g, Sodium 790.8 mg, Sugar 2.9 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
PORK AND WILD RICE CASSEROLE
This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it preseasoned (usually labeled as pork sausage). Fresh Italian sausage can also be used, just cut open the casing. Works great prepared a day ahead and re-heated for 20 minutes at serving time.
Provided by kathleen
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
- Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
- Bake 40 minutes in the preheated oven.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 27.5 g, Cholesterol 146.2 mg, Fat 38.9 g, Fiber 3.6 g, Protein 35.1 g, SaturatedFat 13.6 g, Sodium 663.1 mg, Sugar 2.2 g
PORK CHOP RICE CASSEROLE
Very Delicious!!! Recently I read on Facebook where our friend Tom wrote "I love you Wendy for your pork chop casserole." I immediately thought that I must get this recipe if he said it is that good!!! His wife, Wendy, was so nice to give me the recipe and I go directly by it without any changes! Easy to prepare.
Provided by Seasoned Cook
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Add salt and pepper to each pork chop.
- Brown both sides of pork chops in the olive oil on medium heat.
- Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish.
- Place pork chops on top and cover dish with aluminum foil.
- Bale in a 375 degree oven for 45 minutes.
- Enjoy!
Nutrition Facts : Calories 869.5, Fat 33.6, SaturatedFat 9, Cholesterol 137.3, Sodium 1690.5, Carbohydrate 86.9, Fiber 1.4, Sugar 2.1, Protein 49.9
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-RICE CASSEROLE
Super simple and very tasty. I got this recipe from my husband's cousin years ago and it has remained a favorite even with my children who don't care for pork. The onion soup adds a wonderful flavoring.
Provided by Kathy914
Categories One Dish Meal
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown pork chops in frying pan, if desired.
- (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
- Add water, onion soup mix and combine with rice.
- Place the 4 or 5 chunks of margarine on top of rice.
- Place pork chops on top.
- Cover casserole with foil and bake at 350 degrees for 1 hour.
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 WILD RICE CASSEROLE
It's Fall and there is nothing better than this casserole on a crisp Autumn evening. So easy and so good! Dipping your pork chop bites in the apple sauce sends it over the top and the creamy wild rice is a perfect addition. All this in one dish!!! Serve it with a side of broccoli or other veggies and you've got yourself one...
Provided by Kym Hougham
Categories Rice Sides
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Place flour in a shallow dish; add pork chops and turn to coat completely. In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side. Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil. Bake 1 hour, or until no pink remains in pork.
SOUTHERN PORK CHOP AND RICE CASSEROLE
Seasoned pork chops, seared and baked over toasted rice with beef broth, herbs, onion and bell pepper.
Provided by Deep South Dish
Categories Dinner, Main Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside.
- Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
- Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
- Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together.
- Transfer chops on top of the rice along with any accumulated pan juices.
- Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops.
- Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
- Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook!
- Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.
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 CHOP & RICE CASSEROLE
This is a really yummy, comforting meal that takes no time to prepare. I use Uncle Bens rice & I usually serve with green beans, or you can add frozen or canned ones right in the baking dish for an ultra no muss one dish supper.
Provided by BlueRidgeMama
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In a skillet with a small amount of oil, brown the chops seasoned with salt& pepper.
- Spray a 9x13 baking dish with non-stick spray, or coat lightly with oil and sprinkle the rice evenly over the bottom of the dish.
- Sprinkle the boullion granules and the seasoning mix from the packet over rice.
- Top rice with mushrooms and greenbeans, if desired, followed by browned chops.
- Add water and spoon undiluted soup over all.
- Cover with aluminum foil and bake for 1 - 1 1/2 hours untill rice and chops are tender.
Nutrition Facts : Calories 664.3, Fat 24.6, SaturatedFat 8, Cholesterol 186.1, Sodium 1032.3, Carbohydrate 39.3, Fiber 3.2, Sugar 3.6, Protein 69.3
PORK CHOP AND WILD RICE CASSEROLE
This recipe was given to me by my mom when I first began cooking in law school. It is SO easy and enjoyable for all ages.
Provided by lawtiger
Categories Pork
Time 1h28m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F.
- 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
- 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
- 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
- 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.
PORK CHOPS AND WILD RICE CASSEROLE
I can't remember where this recipe came from but it's a nice change from white rice or potatoes. Very easy to make.
Provided by Luby Luby Luby
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Season pork chops with seasoning of your choice.
- In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
- Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
- Add bouillon cubes, crush and stir to dissolve.
- Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
- Grease a 9x13 pan.
- Spread rice in pan and spread vegetables over rice.
- Place pork chops on top.
- Pour cream around edges.
- Cover with foil and bake for 30 minutes.
- Uncover and bake 30 minutes more.
PORK CHOPS WITH WILD RICE
Simply seasoned pork chops are baked on a bed of long grain and wild rice and topped with a cream sauce.
Provided by quibrey
Time 2h
Yield 6
Number Of Ingredients 6
Steps:
- Combine rice and water in 2-1/2 quart casserole. Salt and pepper pork chops to taste. Arrange on top of rice mixture. Bake covered 1 hour at 350 degrees F. Combine soup and milk. When casserole is done, pour soup mixture over casserole. Return to oven, uncovered, and bake until soup is bubbly.
UNCLE BEN'S WILD RICE AND PORK CHOP BAKE
Easy, delicious and healthy Uncle Ben's wild rice and pork chop bake recipe from SparkRecipes. See our top-rated recipes for Uncle Ben's wild rice and pork chop bake.
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 8
Number Of Ingredients 4
Steps:
- Season and brown pork chops on both sides, spray 9X13 pan w/ cooking spray, boil 2 c. water, in a bowl add soup, rice/season packet and boiling water. Mix and add to 9X13 pan, add pork chops, cover with foil and bake at 325* for 2hrs
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
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
PORK CHOPS AND WILD RICE
Wild Rice give these baked chops lots of flavor.
Provided by Lspoon
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. In medium bowl, mix rice, seasoning, soup, and water. Place chops in 13/9 pan and sprinkle with salt and pepper. Pour rice.soup mixture over top. Cover TIGHTLY with foil. Bake for 1 hour.
Nutrition Facts : Calories 405 calories, Fat 8.56494175 g, Carbohydrate 39.2465 g, Cholesterol 113.663375 mg, Fiber 1.37000000208616 g, Protein 40.12288375 g, SaturatedFat 2.633501475 g, ServingSize 1 1 Serving (320g), Sodium 1148.10195 mg, Sugar 37.8764999979138 g, TransFat 2.6706712 g
PORK CHOPS WITH WILD RICE
My most used main dish. From Bobbi Gates' recipe sheet 10/84.
Provided by mary Armstrong
Categories Steaks and Chops
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. In a greased 13 x 9 pan sprinkle the rice. Next, the browned, chopped onion.
- 2. Add 1 1/2 cups water and the mushrooms with juice. Sprinkle the chicken bouillon over the top. Spoon mushroom soup over mixture.
- 3. Remove fat from pork chops that are cut about 1 inch thick. Brown and season the chops with salt and pepper as desired. Place chops on top of rice mixture. Cover pan with aluminum foil and seal edges securely.
- 4. Bake in a 325 degree oven for 2 hours, or until rice is done.
- 5. Serve in casserole or for a special dinner, pile rice in center of platter and then arrange pork chops around rice. Garnish with red apple rings, trim with parsley. For extra special, I buy thicker pork chops (maybe 10 or so), cut away the fat, bone, etc and use only the very center. Easy to serve and eat. The cut away parts can be used in many other recipes.
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