Rotel Pork Chops Food

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA

Steps:

• Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
• Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
• Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
• Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
• Carve the meat from the bones and slice against the grain. Serve with the gremolata.

PORK CHOPS & YELLOW RICE

Steps:

• Place pork chops in bottom of baking dish. Pour rice over the chops.
• Mix Rotel, soup and amount of water called for on rice directions in a bowl.
• Pour over rice and chops.
• Cover with foil and bake at 350 degrees for 35 - 45 minutes or until rice is done.

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Sprinkle salt and pepper on pork chops.
• Brown pork chops in 2 tbl of the butter in a sautee pan.
• Remove pork chops from pan and set aside.
• Add remaining 2 tbl of butter to pan.
• Add orzo and sautee until slightly browned.
• Add rice to pan, stir and remove from heat.
• Pour rice on the bottom of a lightly greased 13x9 baking dish.
• Place pork chops on top of rice.
• Scatter sliced onions and peppers over the pork chops.
• Combine remaining ingredients in a bowl and pour over pork chops.
• Cover baking dish with foil.
• Bake for 50-60 minutes until rice is done.

RO*TEL PORK CHOPS

Steps:

• Heat oil in frying pan and brown pork chops. Add the Ro*Tel tomatoes and cover. Let simmer for 30-50 minutes.
• Meanwhile in sauce pan, prepare rice according to package instructions.
• Serve pork chop with the tomatoes over rice.

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.

ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
• Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
• Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
• Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.

MEXICAN TOMATO PORK CHOPS

Steps:

• spray 13X 9 baking pan with nonstick spray.
• preheat oven to 375.
• line bottom of baking pan with pork chops.
• mix in a bowl rotel and tomatoes and any seasonings.
• pour over pork chops.
• bake until pork chops are tender and done.