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.

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.

ATLANTA PORK CHOPS AND RICE

Steps:

• In large skillet, brown chops in hot oil.
• Remove chops and add celery, cook lightly.
• Drain fat.
• Stir in remaining ingredients and add chops.
• Bring to boil.
• Simmer uncovered 30 minutes.

SKILLET PORK CHOPS AND RICE

Steps:

• In a large skillet, cook pork chops over medium high heat, turning once until browned on both sides, about 5 minutes. Remove to a plate.
• Add rice and seasonings from mix to skillet, along with water, tomatoes and their liquids, scallions and raisins. Mix well.
• Heat to boiling. Reduce heat and place pork chops on top of the rice. Cover and simmer for 45 minutes or until rice is cooked.

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.

" IT'S TOO EASY" PORK CHOPS & RICE CASSEROLE

Steps:

• Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
• In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
• While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
• In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
• Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
• Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.

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.

ADDICTING PORK CHOPS & RICE

Steps:

• Bring 2 cups salted water to boil.
• Add uncooked rice; cook until tender.
• Brown floured and salted pork chops in oil.
• Add mushroom soup and 1/4 cup water.
• Cover and cook 15 minutes.
• Line casserole with rice, cover with chops and gravy.
• Bake 30 to 45 minutes at 350°F or until tender.

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.