My Pork Chops A Roni Recipes

Steps:

• Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
• Shape into balls.
• Brown in frying pan, on all sides.
• Drain grease.
• Sprinkle seasoning packet on top.
• Mix brown gravy mix and pour on top.
• Cover and simmer for 15 minutes.
• Serve over mashed potatoes.

Steps:

• Sauté onion & garlic on medium heat for 5 minutes. Turn heat up to medium high & add beef. Cook until no pink remains.
• Add tomatoes, tomato sauce, & parmesan cheese and lower heat and simmer for 20 minutes.
• Cook macaroni while beef mixture is simmering. Drain and combine macaroni & beef mixture together. Let sit for a few minutes.
• Pairs well with bread & a salad. Enjoy!

Steps:

• Add salt and peppered pork chops to fat in pan and sear until lightly browned.
• Remove from fat.
• Add rice and spaghetti (broken up into small pieces) and stir until rice is white.
• Add the rest of ingredients and return chops to pan.
• Cover and cook on medium low until liquid is absorbed.

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 350 degrees.
• Rinse and pat dry the pork chops. Then create a pocket in each pork chop for the stuffing. Prepare the rice a roni as directed on the box. I used the Broccoli Au Gratin flavor but you can use any flavor you prefer. Coat the pork chops with the shake n bake and then stuff them with the rice. They do not hold all the rice so I set aside the excess rice for a side dish. Then place the pork chops on a baking dish that was sprayed with butter flavored spray. Bake for 45 minutes.
• While the pork chops are baking make the mushroom sauce. Saute the mushrooms in butter. Add the white wine and flour to make a roue. Finally add the chicken broth and stir. The sauce will thicken. Add the shake n bake to flavor the sauce. If it is too thick for your taste then add more chicken broth.
• Once the pork chops are done put them on a plate and cover in the sauce.

Steps:

• Trim fat from chops.
• One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
• On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
• Spread flour on another plate.
• In shallow bowl, lightly beat eggs.
• Coat each chop in flour, shaking off excess.
• Dip into egg, then into crumb mixture to coat both sides.
• In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
• Garnish with lemon wedges.