MARY ANN'S PORK CHOPS AND SPANISH RICE
Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!
Provided by FCR Gal
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add water to tomatoes to equal approximately double than the amount of rice that you are making.
- Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
- Lay pork chops on top.
- Salt and pepper to taste.
- Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.
SPANISH PORK CHOPS AND RICE
Make and share this Spanish Pork Chops and Rice recipe from Food.com.
Provided by SharleneW
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown chops in oil over medium-high heat, about 8 minutes.
- Remove.
- Add onions and green pepper to pan; cover and cook 3 minutes.
- Add tomato, garlic, spices, salt and rice and stir 1 minutes.
- Add stock, cover and simmer 5 minutes.
- Add chops and any accumulated juices.
- Cover and cook until rice is done and chops are cooked through, about 20 minutes.
- Sprinkle with olives and parsley.
Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3
SPANISH CRISPY PORK CHOPS WITH RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
- Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams
PORK SPANISH RICE
My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.
Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SPICY SPANISH PORK CHOPS AND RICE CASSEROLE
This is so flavorful. It is a combination of a couple different recipes and my own personal touches. We like things spicy, so use mild rotel and omit the jalapeno and tabasco if you don't want spicy. I'm going to try this with brown rice next time, I have a feeling it would be really good. I'll let you know!
Provided by HeidiSue
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
PORK CHOP RICE BAKE
I love to cook, but I also love easy recipes like this one, which tastes like you fussed. Canned soup makes the dish creamy and convenient. -Brenda Henderson, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.
Nutrition Facts :
MEXICAN PORK CHOP CASSEROLE
Pork chops baked with Spanish rice for a unique casserole.
Provided by Kristi W
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
- Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g
SPICY PORK CHOP CASSEROLE
Make and share this Spicy Pork Chop Casserole recipe from Food.com.
Provided by JazzysNamma
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lightly spray nonstick skillet with cooking spray.
- Add corn, cook over medium high heat for 5 minutes or until corn begins to brown.
- Add potatoes, cook and stir for 5 more minutes or until potatoes begin to brown.
- Add tomatoes, chili powder, oregano, cumin and red pepper; stir until well mixed.
- Lightly spray 8x8x2 baking dish with cooking spray. Pour corn mixture into dish.
- Add oil and pork chops to skillet. Cook pork chops over medium-high heat until brown on one side.
- Remove pork chops and place browned side up on top of corn mixture.
- Sprinkle with pepper.
- Bake uncovered 20 minutes or until meat is barely pink in center.
- Sprinkle with cheese.
- Let stand 2-3 minutes.
Nutrition Facts : Calories 670.9, Fat 26.8, SaturatedFat 9.8, Cholesterol 130.2, Sodium 408, Carbohydrate 63.7, Fiber 7.2, Sugar 5, Protein 50.2
PORK CHOPS AND SPANISH RICE
This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste.
Provided by Denise in da Kitchen
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wipe chops with damp paper towel and trim off all fat.
- Rub the inside of a large pot with fat from the pork chops.
- Brown the chops in the pot and remove as they are browned.
- Pour off fat.
- Place 3 chops in the bottom of the pan.
- Top with half of the onion slices and green pepper strips.
- Repeat with the rest of the chops, onions and green pepper strips.
- In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
- Pour over chops.
- Sprinkle raw rice around meat.
- Cover and bring to a boil.
- Reduce heat and simmer for 1 hour.
PORK CHOP AND RICE CASSEROLE
This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!
Provided by cdrewcia
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 2h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g
PORK CHOPS WITH MEXICAN RICE
Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
- Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
- Serve chops over rice; top with VELVEETA sauce.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 4 g, Protein 31 g
MEXICAN PORK CHOPS AND RICE
This is a favorite dish around my house. If you like spicy dishes that are a little different you'll love this.
Provided by MiniMom1970
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
- While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
- In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
- When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
- While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
- Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.
Nutrition Facts : Calories 617.2, Fat 20.8, SaturatedFat 7.9, Cholesterol 136, Sodium 290.9, Carbohydrate 55.6, Fiber 5.1, Sugar 8.9, Protein 50.3
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