MINNESOTA PORK CHOPS
This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Provided by Starbuck
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 29.3 g, Cholesterol 55.5 mg, Fat 14.4 g, Fiber 3.1 g, Protein 26.9 g, SaturatedFat 4.6 g, Sodium 790.8 mg, Sugar 2.9 g
PORK CHOP AND WILD RICE CASSEROLE
It's Fall and there is nothing better than this casserole on a crisp Autumn evening. So easy and so good! Dipping your pork chop bites in the apple sauce sends it over the top and the creamy wild rice is a perfect addition. All this in one dish!!! Serve it with a side of broccoli or other veggies and you've got yourself one...
Provided by Kym Hougham
Categories Rice Sides
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Place flour in a shallow dish; add pork chops and turn to coat completely. In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side. Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil. Bake 1 hour, or until no pink remains in pork.
PORK CHOPS WITH WILD RICE
My most used main dish. From Bobbi Gates' recipe sheet 10/84.
Provided by mary Armstrong
Categories Steaks and Chops
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. In a greased 13 x 9 pan sprinkle the rice. Next, the browned, chopped onion.
- 2. Add 1 1/2 cups water and the mushrooms with juice. Sprinkle the chicken bouillon over the top. Spoon mushroom soup over mixture.
- 3. Remove fat from pork chops that are cut about 1 inch thick. Brown and season the chops with salt and pepper as desired. Place chops on top of rice mixture. Cover pan with aluminum foil and seal edges securely.
- 4. Bake in a 325 degree oven for 2 hours, or until rice is done.
- 5. Serve in casserole or for a special dinner, pile rice in center of platter and then arrange pork chops around rice. Garnish with red apple rings, trim with parsley. For extra special, I buy thicker pork chops (maybe 10 or so), cut away the fat, bone, etc and use only the very center. Easy to serve and eat. The cut away parts can be used in many other recipes.
MANDARIN PORK AND WILD RICE
Mandarin oranges add a splash of color and citrus flavor to this tasty entree shared by Melanie Gable of Roseville, Michigan. With just a few minutes of prep, it's a complete meal in a flash.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside. , Add the water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink and liquid is absorbed. Stir in oranges; heat through.
Nutrition Facts : Calories 417 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 708mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein.
PORK CHOPS AND RICE
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.
PORK CHOP AND WILD RICE CASSEROLE
This recipe was given to me by my mom when I first began cooking in law school. It is SO easy and enjoyable for all ages.
Provided by lawtiger
Categories Pork
Time 1h28m
Yield 6 serving(s)
Number Of Ingredients 6
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.
PORK CHOPS AND WILD RICE CASSEROLE
I can't remember where this recipe came from but it's a nice change from white rice or potatoes. Very easy to make.
Provided by Luby Luby Luby
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
PORK CHOP SKILLET
My family loves this! Very easy to make as it is a one dish meal. Pork chops can be substituted with chicken or smoked sausage.
Provided by CHELEE
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
- Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.
Nutrition Facts : Calories 469.1 calories, Carbohydrate 56.9 g, Cholesterol 74.3 mg, Fat 14.2 g, Fiber 3.7 g, Protein 31.1 g, SaturatedFat 6.4 g, Sodium 1163.8 mg, Sugar 7 g
GRILLED WILD RICE-STUFFED PORK CHOPS
These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
- Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
- Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.
Nutrition Facts : Calories 295, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg
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