RICE-A-RONI PORK CHOPS
I prefer stuffing my chops with rice. This is a good and easy meal that everyone will enjoy. Pork chops stay moist and have plenty of flavor.
Provided by pretteyes196
Categories Pork
Time 1h
Yield 2 stuffed pork chops, 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 507.6, Fat 30.4, SaturatedFat 13.5, Cholesterol 167.8, Sodium 586.8, Carbohydrate 8, Fiber 0.6, Sugar 1.2, Protein 45.7
PORK CHOPS OVER RICE
If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
SPANISH RICE AND PORK CHOPS
my mom used to make pork chops and rice but used tomato juice. It was good, I just do it the lazy way.
Provided by jan c
Categories Steaks and Chops
Time 45m
Number Of Ingredients 4
Steps:
- 1. heat oil in a skillet, add the pork chops until just brown on both sides. remove from heat and dump any left over oil. set port chops on plate.
- 2. prepare rice a roni according to directions, before covering for 20 min,add the pork chops back in. Pork will be done when rice is.
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.
MY PORK CHOPS A RONI
There used to be a recipe on the back of the Beef Rice A Roni box 40 years ago that called for this version and I haven't been able to find it so I substituted until I came up with this one. This is quick, satisfying and filling. Our family likes it very much.
Provided by Margie Brock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
RICE-STUFFED PORK CHOPS
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
SLOW COOKER PORK CHOPS AND RICE
I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker.
Provided by JENNIFERK2
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h10m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, brown pork chops on both sides.
- Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
- Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 56.8 g, Cholesterol 115.1 mg, Fat 20 g, Fiber 5.3 g, Protein 42.1 g, SaturatedFat 10 g, Sodium 1133.7 mg, Sugar 6.5 g
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