BAKED PORK CHOPS RECIPE AND RICE HOW TO

Perfect when served with fried chicken, pork tenders, or even with steak. Make your rice casserole creamier by adding cream of mushroom.

BAKED PORK CHOPS RECIPE AND RICE HOW TO

How to cook rice casserole with cream of mushroom? Brown pork chops on both sides and place on top of rice mixture. Simply combine the ingredients in a casserole dish, cover, bake, and eat! Combine uncooked rice with soup. How do you make a rice and pork casserole? Cook pork chops until browned on both sides, about 2-3 minutes. Season pork chops all over with salt, garlic and pepper to taste. In a large skillet, heat a couple tablespoons of oil over high heat.

How to cook pork chops in the oven with cream of mushroom? Recipe submitted by SparkPeople user BKWERM. Bake in 350F oven for one hour or until done. Add the rice to the casserole dish along with the water. How do you cook pork chops with mushroom soup and rice?ġ. Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Butter a a 9 x 13 inch baking dish set aside. Notes: Southern Pork Chop and Rice Casserole, Preheat oven to 350 degrees F. Spoon sauce over chops and serve with cooked rice. Return pork chops to the skillet and heat just until warmed through. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Add mushrooms and flour, parsley, and milk to the skillet.In a separate bowl, toss mushrooms with flour.Remove chops from the skillet and set aside on a plate. Return pork chops to the skillet cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Add water, celery, onion soup mix, and garlic powder stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce.Remove pork chops from the skillet drain fat off the pan, but leave browned bits in the bottom (you don’t need to wipe it clean). Brown pork chops on both sides (about 2-3 minutes per side). Heat butter and oil in a large skillet over medium heat.Season liberally with salt and pepper on all sides. Pat pork chops dry with a paper towel.Serving Size: 1 /4 of the pork chops and sauce.If you don't have this spice blend, you can add a pinch of any combination of rosemary, basil, oregano, thyme, or marjoram. Herbs de Provence is an aromatic spice blend typically made with thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Tomatoes - Fresh chopped tomatoes or low-sodium diced canned tomatoes can be used in this recipe.

Green bell pepper, or red bell pepper or mix them up.īroth - Chicken broth can easily be substituted with vegetable or beef broth. You can substitute white rice for brown rice, and reduce the cooking time by about 10 minutes.īell Peppers - Any color of bell peppers can be used in this recipe. You can also use bone-in chops or boneless chicken breasts or thighs.īrown Rice - Brown rice has a nutty flavor and has more health benefits than white rice. If the chops are too thin, they might become dry.

Pork - Boneless loin chops that are approximately ¾ inch thick work well in this recipe. NOTE: If you don't have an oven-proof skillet, this recipe can also be browned in a skillet and the ingredients placed into a covered casserole dish. Add the broth, tomatoes, and herbs de Provence cover and bake.

Baked pork chops recipe and rice