Pork Chops Over Rice Food

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

VIETNAMESE PORK CHOPS WITH GINGER RICE

Steps:

• Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
• Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
• Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
• Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

PORK CHOPS AND RICE

Steps:

• Pre-heat oven to 350 degrees.
• Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.
• Cover the rice with can of French Onion Soup (save the can!).
• Brown the pork chops in a large skillet and set aside.
• Fill the saved can with water and pour into the skillet that you just browned the pork chops.
• Scrape the fixins from the pan with the water and pour all into the casserole dish.
• Stir together all ingredients that are in dish and spread rice evenly out on the bottom.
• Place chops in single layer on top of rice mix.
• Bake in oven for 1/2 hour uncovered.
• Cover with foil and bake additional 1/2 hour.

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 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.

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).

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.

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.

PORK CHOPS OVER RICE

Steps:

• In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

O' SO GOOD STIR-FRY PORK OVER RICE

Steps:

• Trim off any fat or bone from pork chops. Cut pork into long, slender strips about 1/2 inch wide or less. Place pork strips in a shallow dish in one single layer and set aside.
• In a medium bowl, combine diced onion, sugar, Accent, salt, pepper, garlic, and soy sauce. Pour this mixture over the pork strips, cover, and put in refrigerator to marinate for 30 minutes.
• Add about 1/2 cup peanut oil to a large frying pan and heat oil over medium-high heat. Place the pork strips and all of the marinade into the pan, reduce heat to medium. As the marinade/onion begins to thicken around the pork, you may add water to dilute this sauce.
• Simmer the pork slowly, covered, over low-medium heat until pork is tender, about 45 minutes to an hour. (A great time to go to the next step!).
• Cut the bell peppers into long thin strips, removing and discarding all seeds.
• In a large frying pan or wok, coat the bottom of the pan with about 1/4 cup of the peanut oil. Heat oil over medium-high heat.
• Add the frozen vegetables and begin cooking over medium heat, stirring occasionally.
• Add the bell pepper strips to the stir fry vegetables, cooking to desired tenderness in wok or frying pan. (I cooked mine for about 30 minutes, and it rendered veggies tender, not too soft.).
• Cook rice according to package directions, drain and rinse, then set aside.
• Serve the pork and vegetables over the rice and hope you enjoy it as we did! Easily serves 6 or more. 30 minutes of the cooking time is for marinating in frig.

FALL APART TENDER PORK CHOPS & GRAVY OVER RICE

Steps:

• Preheat oven to 300ºF.
• Season chops on both sides with seasoning salt, garlic powder and pepper to taste.
• In cast iron skillet (that has a tight-fitting lid), melt 3 Tbl. butter until hot and almost smoking over medium heat. Brown chops on each side, turning every 2 minutes so that they don't curl. When nicely browned on each side, about 6 - 8 minutes total, remove to a small plate.
• Add 3 more Tbl. butter to pan, melt, and add mushrooms and thyme. Sauté until golden, pile onto each chop.
• Turn off heat and move pan to a cool spot.
• Add onions to the bottom of the pan separating into rings, tossing in the butter. Carefully place chops with mushrooms on top of onions.
• In small bowl, whisk together rest of ingredients. Pour slowly and evenly over chops.
• Cover with lid, and pop into 300ºF oven and bake for 2 1/2 hours. (*3 hours if super thick-cut.) Do not lift lid during baking.
• Make rice during last 30 minutes of baking time.
• To serve, place chops onto servings of rice, whisk leftover gravy sauce in pan until creamy, cooled down a little and thickened a bit (this will take a few minutes), and ladle (lots!) of gravy over chops and rice. (*For a richer sauce, whisk in 1 Tbl. sour cream.) Garnish with finely chopped fresh parsley if desired.

FRIED PORK CHOPS WITH RICE AND GRAVY

Steps:

• In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
• In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
• Season the chops on both sides with garlic powder and black pepper.
• In a medium saucepan, heat the oil over medium high heat until shimmering.
• Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
• Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
• Place the chops in the oil and fry until golden brown. Set aside and keep warm.
• Drain all but 2 Tbsp of the oil.
• Add about 1 C of the reserved flour and brown to a Carmel colored roux.
• Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
• Serve gravy over rice and chops (if desired). Enjoy.

PORK CHOPS OVER PARMESAN RICE WITH PEAS

Steps:

• Sprinkle pork chops with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet over medium heat, brown pork chops in oil.
• Remove chops from the pan.
• Add the remaining ingredients except for peas, Parmesan cheese and black pepper to skillet. Place pork chops over the rice mixture.
• Bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
• Remove chops to serving platter.
• Add peas, parmesan cheese and black pepper to rice and stir together until peas are warmed through.

PORK CHOPS OVER RICE

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
• Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
• Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
• Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.

MOM'S PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Pour rice in 9 X 13 pan or casserole dish
• Pour soup and broth over top of rice and mix
• Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops
• Season pork chops with salt and pepper, or your favorite seasoning
• Cover dish with lid (like my mom always had for the casserole dish) or seal with aluminum foil
• Bake in oven until liquid is absorbed and rice is cooked (about an hour)
• Serve!

EASY BAKED PORK CHOPS WITH RICE

Steps:

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