Pork Chop Rice Casserole Recipes

Steps:

• Add salt and pepper to each pork chop.
• Brown both sides of pork chops in the olive oil on medium heat.
• Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish.
• Place pork chops on top and cover dish with aluminum foil.
• Bale in a 375 degree oven for 45 minutes.
• Enjoy!

Steps:

• Brown pork chops in frying pan, if desired.
• (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
• Add water, onion soup mix and combine with rice.
• Place the 4 or 5 chunks of margarine on top of rice.
• Place pork chops on top.
• Cover casserole with foil and bake at 350 degrees for 1 hour.

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 F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

Steps:

• Heat oven to 350 degrees.
• In a skillet with a small amount of oil, brown the chops seasoned with salt& pepper.
• Spray a 9x13 baking dish with non-stick spray, or coat lightly with oil and sprinkle the rice evenly over the bottom of the dish.
• Sprinkle the boullion granules and the seasoning mix from the packet over rice.
• Top rice with mushrooms and greenbeans, if desired, followed by browned chops.
• Add water and spoon undiluted soup over all.
• Cover with aluminum foil and bake for 1 - 1 1/2 hours untill rice and chops are tender.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

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.

Steps:

• Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
• In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
• While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
• In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
• Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
• Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.

Steps:

• In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

Steps:

• In a saucepan, bring the 1 3/4 cups water to boiling.
• Remove from heat; stir in rice.
• Cover; set aside.
• In skillet cook bacon till crisp.
• Remove bacon and crumble, reserving 2 T. drippings.
• Set aside.
• In bowl combine eggs and the 2 T. water.
• In skillet, cook eggs in 1 T. of the reserved bacon drippings till set, stirring occasionally.
• Cut eggs in narrow strips.
• Add rice, bacon, onion and the 3 T. soy sauce to eggs; mix well.
• Turn into a greased 1 1/2 quart casserole.
• In skillet brown chops on both sides in remaining 1 T. drippings.
• Arrange chops atop rice mixture; brush with additional soy sauce.
• Bake, covered, at 350 till chops are tender, about 40 minutes.