Pork Chops And Wild Rice Casserole Recipes

Steps:

• Preheat oven to 350 degrees.
• Season pork chops with seasoning of your choice.
• In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
• Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
• Add bouillon cubes, crush and stir to dissolve.
• Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
• Grease a 9x13 pan.
• Spread rice in pan and spread vegetables over rice.
• Place pork chops on top.
• Pour cream around edges.
• Cover with foil and bake for 30 minutes.
• Uncover and bake 30 minutes more.

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:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

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:

• 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 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, brown pork chops in oil; drain.
• Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top.
• Top with pork chops and soup.
• Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender.
• *Note: I often make the rice without the pork chops as a side dish. Just add an extra 1/4 to 1/2 cup of orange juice. This is an excellent accompaniment to barbequed meat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
• Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.