Time 40m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 4 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.
Time 1h10m Yield 6 Number Of Ingredients 4 Steps:
Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad. Enjoy.
Time 1h Yield 4 servings Number Of Ingredients 7 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.
Time 1h25m Yield 6 Number Of Ingredients 7 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).
Time 1h15m Number Of Ingredients 12 Steps:
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.
Time 45m Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate. Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and 3/4 teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices. Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 7 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.
Time 8h10m Yield 4 Number Of Ingredients 13 Steps:
In a large skillet over medium heat, brown pork chops on both sides. Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops. Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.
Time 1h30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a skillet, brown pork chops in butter; season with salt and pepper if desired. Remove from the skillet and set aside. Reserve 2 tablespoons drippings; add rice, onion and garlic. Mix well. Stir in soup, water, cheese, pepper and salt. , Transfer to a greased 13x9-in. baking dish; arrange chops over rice mixture. Cover and bake at 350° for 1 hour; uncover and bake 15 minutes longer or until rice is tender and pork juices run clear.
