South Of The Border Pork Chops Rice Food

PORK CHOPS OLE

Steps:

• In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender., Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm., Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro. , Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.

SOUTHERN PORK CHOP AND RICE CASSEROLE

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

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.

SOUTH OF THE BORDER PORK CHOPS & RICE

Steps:

• 1. Season pork chops with salt and brown on both sides in veg. oil in a large skillet.
• 2. Sprinkle uncooked rice around pork chops. Combine taco seasoning, tomato sauce and water and pour over pork chops and rice.
• 3. Cover pan with foil and bake at 350 degrees for 1 - 1 1/4 hours.
• 4. Remove pork chops from oven 10 minutes before done. Sprinkle with cheese and green bell pepper rings. Recover and continue cooking.

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 & RICE (CROCK POT)

Steps:

• Layer in a well greased crock pot on low for 8 hours, or on high for 4 hours.
• Also works well in the oven on 375°F for 1-2 hours, covered.

PORK CHOPS WITH ORANGE RICE

Steps:

• In a skillet, brown pork chops on both sides in oil.
• Sprinkle rice into a greased 9-inch square baking dish.
• Add juice; arrange chops over rice.
• Sprinkle with salt and pepper.
• Pour soup over chops.
• Cover and bake at 350 for 20 minutes.
• Uncover; bake 10-15 minutes longer or until meat juices run clear and rice is tender.

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.

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

SOUTHWEST PORK CHOPS

Steps:

• Preheat oven to 450 degrees.
• Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice.
• Place pork chops on rice; sprinkle chops with remaining 1 tablespoon seasoning. Arrange green pepper slices and 1/2 the sliced green onions over pork chops.
• Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients.
• Cover and bake 20-30 minutes or until pork is cooked through. Remove cover and sprinkle with shredded cheese; return to oven and bake until cheese is melted.
• Serve with sour cream, sliced green onions, olives, cilantro and salsa.

SOUTHWEST PORK CHOPS & RICE

Steps:

• Cook peppers and onions in large nonstick skillet on medium-high heat 5 min. or until crisp-tender, stirring frequently. Meanwhile, rub both sides of chops with combined seasonings.
• Add chops to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Add beans and tomatoes; cover. Cook on medium-low heat 5 min.
• Top chops with cheese; cook, covered, 2 to 3 min. or until chops are done (145ºF) and cheese is melted. Remove from heat. Let stand 3 min. before serving chops and vegetable mixture over rice.

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

BAKED PORK CHOPS WITH RICE

Steps:

• Pour uncooked rice into greased casserole dish. Sprinkle onion mix over rice. Layer pork chops on top of rice mixture. Pour can of cream of mushroom soup over pork chops. Add water. Cover. Bake at 350 degrees for 1 hour. Remove and brown a few minutes on top.