Smothered Pork Chops And Rice Bake Food

SMOTHERED PORK CHOPS

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

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

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!

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.

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).

PORK CHOP AND RICE CASSEROLE

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.

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!

SMOTHERED PORK CHOPS WITH DIRTY RICE

Steps:

• Preheat oven to 375 degrees. Place chops in baking pan w/ 1/2 cup of water.Season chops to your liking.
• Let pork chops bake for 30 minute Then pour 24 oz cream of mushrooms on chops.
• While chops are baking, boil 4 cups of rice for 20 minute Sautue 8 oz of mushrooms w/ 1/2 of a sweet onion in 6 Tbs of butter.
• Boil 8 oz of broccoli cuts for 5 minutes Then remove chops from the oven/.
• Pour excess cream of mushroom on rice, then mix sauted mushrooms, onion, broccoli with rice.

SMOTHERED PORK CHOPS AND RICE

Steps:

• Brown pork chops in non-stick frying pan over medium heat until browned on both sides.
• Remove from pan, reserving brown bits and pan juices.
• Add cream of mushroom soup, stirring to blend.
• Add small amount of water to can to rinse and add to pan.
• Add minced parsley.
• When heated through, return pork chops to pan and cook on low-medium low until done, about 30 minutes.
• Serve with cooked rice and smother chops and rice with mushroom gravy.

SMOTHERED PORK CHOPS AND RICE BAKE

Steps:

• Preheat the oven to 375°F.
• Heat the vegetable oil in an ovenproof skillet with a lid over medium-high heat. Season the pork chops with the salt and pepper. Cook, turning once, until brown on both sides, 6 to 8 minutes total.
• Meanwhile, in a bowl, mix together 1/4 cup of water, the rice, cream of chicken soup, and cheddar cheese.
• When the chops are browned, add the rice mixture to the skillet. Cover and transfer to the oven. Bake for 45 minutes, or until the rice is done. Scatter the onion over the top and serve.

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 375.
• Washed your pork chops, pound them with a good meat tenderizer mallet, not to flatten.
• Add a little meat tenderizer seasoning as well as your own choice of seasonings to taste to both sides of meat. For mine I use Garlic Powder, Lemon Pepper, Soul Seasoning, Mrs. Dash (No Salt) Original and Table Blend, Onion Powder and Pepper.
• Place seasoned pork chops in a glass 13x9 pan.
• Add enough water to the pan not to cover the meat.
• Tightly cover with foil.
• Bake in oven until meat is tender (you can easily pierce with a fork).
• Check about in 1 1/2 hours, if not tender recover tightly and cook checking every 30 minutes.
• Once tender remove about 1/2 the liquid.
• Pour can of cream of mushroom into a bowl.
• Take the flour and add a little cold water to make a rue.
• Stir rue into cream of mushroom soup- this will thicken the soup as it cooks.
• Pour mixture on top of pork chops mixing in with the remaining liquid.
• Recover and cook additional 30 minutes for gravy to bubble around chops.
• Gravy will thicken more once removed from oven and allowed to rest.
• Serve with rice and veggies.