Quick And Easy Pork N Gravy With Rice Recipes

Steps:

• Preheat oven to 375°F.
• Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
• Season pork chops with garlic salt and pepper.
• Cover pork chops on both sides with FLOUR.
• When oil is hot, brown pork chops on both sides.
• Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
• Take pork chops out of the oven and pour the brown gravy mix into water.
• Return pork chops to the over and bake for an additional 10 minutes.
• Now is the time to make the rice.
• Prepare according to package directions.
• Take pork chops out of the oven and serve with gravy over rice.
• ENJOY!

Steps:

• 1. In a large saute pan, heat up your coconut oil and then add your pork cubes and the bone, onion, garlic, celery, mushrooms and green pepper. Browning the meat and making sure that the onions and celery start to turn translucent.
• 2. Once the meat is browned and onions and celery are translucent, add water just to cover mixture, about 2 cups. Add Marmite, carrots, cabbage and bay leaf. Bring to a boil, reduce heat to simmer and cover for about 45 minutes.
• 3. While mixture is simmering, cook your rice per package directions. 1 cup rice per 2 cups water.
• 4. After 45 minutes pork mixture is ready to thicken into a gravy. Take your cornstarch and add about a half cup water mixing well so there are no lumps. Take pan off the heat adding the cornstarch water to the mixture. Replace pan on the heat and turn to medium heat and stir constantly until thickened. Remove promptly from heat, remove bay leaf and serve over rice!
• 5. NOTE: You can switch up this same recipe using chicken breast and chicken broth, beef with beef broth or Marmite. I prefer to use the Marmite since it has a very rich and robust savory flavor. Also, if you dont want rice, this is just as good over egg noodles too.

Steps:

• Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

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 small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.