Indian Pork Chops And Rice Recipes

Steps:

• Grease 10 x 13 dish and preheat oven to 350 degrees.
• Note - If using regular table salt, reduce amount by at least half.
• In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
• Mix rice and mushroom soup.
• Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
• Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
• Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
• Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
• Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
• Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

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.

Steps:

• Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
• Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
• Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
• Bake, covered, at 350 degrees for 55-65 minutes.
• Serve with a spatula to preserve your nice chop/tomato/onion stack.

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).

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.

Steps:

• In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
• Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

Steps:

• In a small bowl, mix together the fennel seeds, cumin, oregano, coriander and celery salt.
• Place the pork chops in a wide, shallow dish. Sprinkle over the fennel seed mixture and thoroughly coat the pork chops.
• Set aside to marinate for 1-2 hours in the refrigerator.
• Heat a griddle pan until hot. Place the marinated pork chops on the griddle pan and cook for 5-10 minutes on each side, depending on the thickness of the chops, until cooked through.