Pork Chops And Rice Pilaf Food

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BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white 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).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

SIMPLY OVEN BAKED PORK CHOPS AND RICE



Simply Oven Baked Pork Chops and Rice image

This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.

Provided by Deely

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
1 cup long grain rice (uncooked)
1/4 onion, sliced
1/4 teaspoon pepper
3 -4 pork chops
salt and pepper (to taste)

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.

Nutrition Facts : Calories 490.4, Fat 18.3, SaturatedFat 5.6, Cholesterol 103, Sodium 622.2, Carbohydrate 42.8, Fiber 0.8, Sugar 1.5, Protein 35.5

PORK CHOPS AND RICE PILAF



Pork Chops and Rice Pilaf image

Make and share this Pork Chops and Rice Pilaf recipe from Food.com.

Provided by Margie Ethridge

Categories     Oven

Time 1h12m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (6 1/2 ounce) box rice pilaf mix
3 -6 pork chops
1 teaspoon oil
salt
pepper

Steps:

  • Season pork chops with salt and pepper.
  • Brown both sides of pork chops, no oil needed with a non stick skillet.
  • Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
  • I use hot water so that the margarine melts.
  • Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
  • Cover tightly with foil and bake at 350°F for 1 hour.
  • Bake for 1 hour and 15 minutes for really thick pork chops.
  • Experiment with different rice pilaf mixes, but I like the chicken versions best.

Nutrition Facts : Calories 177.9, Fat 11.8, SaturatedFat 3.9, Cholesterol 56.3, Sodium 50.4, Protein 16.9

PORK CHOP AND APPLE RICE SKILLET



Pork Chop and Apple Rice Skillet image

Make and share this Pork Chop and Apple Rice Skillet recipe from Food.com.

Provided by Poutine

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 pork chops, 3/4 inch thick
1 1/4 cups water
1 cup applesauce
1 red apple, chopped
1/2 teaspoon cinnamon
2 cups Minute Rice, uncooked

Steps:

  • Melt butter in a large skillet on medium heat. Add pork chops; cook 5 minutes on each side or until cooked.
  • Remove pork chop from skillet.
  • Add watr, applesauce, apple, cinnamon to skillet; stir. Bring to a boil.
  • Stir in rice. Top with chops. Cover and cook on low heat for 5 minutes. Let stand 5 minutes.

Nutrition Facts : Calories 522.5, Fat 20.6, SaturatedFat 8.7, Cholesterol 90.3, Sodium 132.6, Carbohydrate 56.8, Fiber 2.6, Sugar 3.6, Protein 26.5

PILAF-STUFFED PORK CHOPS



Pilaf-Stuffed Pork Chops image

A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. Serve them with corn on the cob and Key lime pie (shown above right) or complete the meal with applesauce and bakery cookies.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup water
1/2 cup uncooked instant rice
1/4 cup shredded carrot
1/4 cup shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 bone-in pork loin chops (1-1/2 inches thick)
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce, optional

Steps:

  • In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside., Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. , Place in an ungreased 11x7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a thermometer inserted into the meat portion reads 160°, Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.

Nutrition Facts : Calories 375 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 809mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

BALSAMIC GLAZED PORK CHOPS -WITH ARUGULA BASIL PILAF



Balsamic Glazed Pork Chops -With Arugula Basil Pilaf image

Make and share this Balsamic Glazed Pork Chops -With Arugula Basil Pilaf recipe from Food.com.

Provided by ChefRed

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons cold unsalted butter
1 (6 ounce) box rice pilaf mix, such as Near East brand
3 tablespoons extra virgin olive oil
4 center-cut pork loin chops (1-inch-thick)
salt & freshly ground black pepper
1 small onion, chopped
1 tablespoon fresh thyme leave, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock or 1 cup broth
2 cups trimmed and chopped arugula
15 -20 fresh basil leaves, shredded

Steps:

  • In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
  • While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
  • Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
  • While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
  • Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.
  • The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.

Nutrition Facts : Calories 823.4, Fat 36.4, SaturatedFat 12.1, Cholesterol 337.7, Sodium 358.3, Carbohydrate 16.4, Fiber 0.6, Sugar 12.9, Protein 102.1

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