Creamyporkchopsandricedishcomfortfood Recipes

Steps:

• Place the potatoes and carrots in a 1-qt. baking dish coated with cooking spray. In a large skillet coated with cooking spray, brown pork chops on both sides. Place over vegetables., In a small bowl, combine the soup mix, cornstarch and soup until blended. Pour over pork chops. Cover and bake at 350° for 1 hour or until meat and potatoes are tender.

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Steps:

• Preheat the oven to 350°F and spray a 9x13 glass pan with non-stick spray.
• Brown the pork chops in oil and garlic. Season liberally with garlic salt and black pepper.
• While the pork chops are cooking, combine the remaining ingredients in a bowl and pour into the 9x13 pan.
• Place pork chops on top of the rice mixture and pour the pan dripping over the pork chops.
• Bake uncovered at 350°F for 40 minutes.
• Let stand for 5 minutes before serving.

Steps:

• Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
• Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
• Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
• Serve sauce over pork and rice.

Steps:

• Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour., Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray., Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.

Steps:

• Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 1 to 2 minutes or until browned on second side. Transfer to plate; cover with foil to keep warm. Butter will be very dark.
• Add remaining 2 tablespoons butter and the onions to skillet; cook 3 to 4 minutes or until onions soften and begin to brown. Stir in flour; cook and stir 30 to 60 seconds or until mixture thickens and begins to brown. Stir in broth and whipping cream; heat to simmering over medium-high heat. Return pork to skillet; reduce heat to low. Cover and cook 4 to 6 minutes or until pork is no longer pink in center (at least 145°F).
• Remove from heat; transfer pork to plates. Stir Parmesan cheese into sauce mixture in skillet. Spoon sauce over pork; top with parsley. Serve with potatoes.