Pork Chop and Rice Casserole recipes - Main course
Author: Diane Weston
Easy, herby and flavorful this Baked Porks & Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy. This is a variation on one of my mother's go-to recipes and gets raves every time I serve it.
- Baked Pork Chops & Rice
- Pork Chop and Rice Casserole
- Pork Chop and Cheesy Rice Casserole
- Fiesta Pork Chops and Rice Bake Recipe
- How long do you bake pork chops in the oven at 350?
- What is a good side dish for pork chop?
- How long does it take for rice to cook in the oven?
- What is the best way to cook pork chops without them drying out?
Baked Pork Chops & Rice
Easy, herby and flavorful this Baked Porks & Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.
Provided by: Tornadough Alli
Total time: 130 minutes
Cook time: 120 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Provided by: Tornadough Alli
Total time: 130 minutes
Cook time: 120 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 2 Tbs vegetable oil
- 4-5 boneless pork chops
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 2 tsp dried rosemary (divided)
- 1 tsp thyme
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 1 1/2 cups milk
- 1 cup long grain white rice
- 1/2 cup butter
- Parsley (garnish)
Nutrition:
- Calories: 700 kcal
- Carbohydrate: 43 g
- Protein: 35 g
- Fat: 42 g
- Saturated Fat: 25 g
- Cholesterol: 160 mg
- Sodium: 894 mg
- Fiber: 1 g
- Sugar: 5 g
- Serving Size: 1 serving
- Preheat oven to 275.
- Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
- In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
- Remove from heat and place in a 9"x13" pan, set aside.
- Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.
- Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
- Pour over pork chops, cover with tinfoil and bake for 2 hours.
- Remove from oven and garnish with parsley if desired.
Tags:
The Best Oven Baked Pork Chops and Rice EVER!!!
The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and
Duration: 8:36
One Pan Oven Baked Pork Chops And Rice
One pan oven baked pork chops and rice | The Best Pork Chop Recipe #onepan #porkchops
Duration: 6:34
The Best Lipton Onion Baked Pork Chop and Rice EVER!!!
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Duration: 11:00
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
Total time: 140 minutes
Cook time: 130 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
Provided by: cdrewcia
Total time: 140 minutes
Cook time: 130 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 2 tablespoons vegetable oil
- 4 pork chops
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup milk
- 1 cup uncooked instant rice
- ½ cup butter
Nutrition:
- Calories: 716 calories
- Carbohydrate: 33.2 g
- Cholesterol: 143.5 mg
- Fat: 51.1 g
- Fiber: 0.9 g
- Protein: 30.4 g
- Saturated Fat: 22.8 g
- Sodium: 1312.6 mg
- Sugar: 4.3 g
- 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.
Pork Chop and Cheesy Rice Casserole
This is a variation on one of my mother's go-to recipes and gets raves every time I serve it. You can mix and match ingredients depending on what you have on hand. This one will quickly become a favorite in your home; even kids love it! This is a very easy recipe to alter and make your own. The possibilities are endless!
Provided by: Miss Annette
Total time: 90 minutes
Cook time: 80 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 7
Provided by: Miss Annette
Total time: 90 minutes
Cook time: 80 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 7
Ingredients:
- 1 (16 ounce) can chicken broth
- 1 ½ cups uncooked rice
- 1 (10 ounce) can cream of chicken soup
- 1 cup water
- 4 ounces shredded Cheddar cheese
- 1 pound boneless pork chops
- salt and ground black pepper to taste
Nutrition:
- Calories: 270 calories
- Carbohydrate: 30.7 g
- Cholesterol: 37.2 mg
- Fat: 9.2 g
- Fiber: 0.5 g
- Protein: 14.3 g
- Saturated Fat: 4.4 g
- Sodium: 628.3 mg
- Sugar: 0.6 g
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
- Lie pork chops into the rice mixture in a single layer; season with more black pepper.
- Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.
Fiesta Pork Chops and Rice Bake Recipe
Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!
Provided by: Camille Beckstrand
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 12
Provided by: Camille Beckstrand
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 12
Ingredients:
- 6 boneless pork chops ((½ inch thick))
- salt and pepper, to taste
- 2 Tablespoons olive oil
- 1¾ cups chicken broth
- 8 ounces tomato sauce (1 can)
- 4 ounces diced green chilies (1 can)
- 1.25 ounces taco seasoning (1 packet)
- 1 cup long grain rice (uncooked)
- ½ onion (diced)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- ½ cup shredded colby jack cheese
Nutrition:
- Calories: 445 kcal
- Carbohydrate: 34 g
- Protein: 35 g
- Fat: 18 g
- Saturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 100 mg
- Sodium: 1061 mg
- Fiber: 3 g
- Sugar: 5 g
- Unsaturated Fat: 11 g
- Serving Size: 1 serving
- Preheat oven to 350 degrees.
- Sprinkle pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
- Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
- Place the pork chops on top of the rice mixture and top with the green and red peppers.
- Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
- (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
- Turn oven off and top with cheese.
- Let the cheese melt for a couple of minutes.
