Best 20 Pork Chops Rice Recipes

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.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS OVER RICE

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.

SLOW COOKER PORK CHOPS AND RICE

Steps:

• In a large skillet over medium heat, brown pork chops on both sides.
• Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
• Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

PORK CHOPS AND RICE

Steps:

• Pre-heat oven to 350 degrees.
• Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.
• Cover the rice with can of French Onion Soup (save the can!).
• Brown the pork chops in a large skillet and set aside.
• Fill the saved can with water and pour into the skillet that you just browned the pork chops.
• Scrape the fixins from the pan with the water and pour all into the casserole dish.
• Stir together all ingredients that are in dish and spread rice evenly out on the bottom.
• Place chops in single layer on top of rice mix.
• Bake in oven for 1/2 hour uncovered.
• Cover with foil and bake additional 1/2 hour.

PORK CHOPS AND DIRTY RICE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
• Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
• Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRANDMAN PORK CHOPS AND RICE

Steps:

• In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
• Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
• Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
• Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.

PORK CHOPS & RICE (CROCK POT)

Steps:

• Layer in a well greased crock pot on low for 8 hours, or on high for 4 hours.
• Also works well in the oven on 375°F for 1-2 hours, covered.

EASY BAKED PORK CHOPS WITH GRAVY AND RICE

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!

PORK CHOPS WITH ORANGE RICE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.

PORK CHOPS & RICE IN AN INSTANT POT OR PRESSURE COOKER RECIPE - (3.7/5)

Steps:

• Season pork chops with salt and pepper. (I use Cavender's instead.) Set pot to saute', add oil, and brown two chops on ONE side only; remove to plate and brown the other two chops on one side only. While the last two chops are browning, put in the onion and scrape it around the bottom of the pan (around the chops) to sort of deglaze. Remove chops to plate. Pour a small amount of the broth into the pot and scrape bottom to deglaze. Add rice, remainder of broth, pork chops, then soup. High pressure for 12 minutes. Unplug and natural release for 5 minutes. Quick release remainder of pressure. Unplug and let sit for 5 minutes. Remove lid. Remove chops and stir rice. Serve. If you'd like to use brown rice instead of white rice in the same pot with chops. BROWN RICE 1 ½ cups long grain brown rice 3 cups liquid High pressure 33 minutes Quick release. Let pot steam 10 minutes. Remove lid. Stir rice.

MARY ANN'S PORK CHOPS AND SPANISH RICE

Steps:

• Add water to tomatoes to equal approximately double than the amount of rice that you are making.
• Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
• Lay pork chops on top.
• Salt and pepper to taste.
• Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

PORK CHOPS WITH RASPBERRY CHIPOTLE SAUCE AND HERBED RICE

Steps:

• Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.
• Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.
• In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

PORK CHOPS WITH TOMATOES AND RICE

Steps:

• Season chops with salt and pepper.
• Heat oil in a pan and sear porkchops till golden brown.
• Place a generous slice of onion on top of each pork chop.
• Place 1 tablespoon of rice on each onion topped pork chop.
• Pour stewed tomatoes around and atop rice.
• Cover and simmer 45 minutes or until rice and chops are tender. Add additional stewed tomatoes or tomato juice for extra moisture if needed.

PORK CHOPS AND SPANISH RICE

Steps:

• Wipe chops with damp paper towel and trim off all fat.
• Rub the inside of a large pot with fat from the pork chops.
• Brown the chops in the pot and remove as they are browned.
• Pour off fat.
• Place 3 chops in the bottom of the pan.
• Top with half of the onion slices and green pepper strips.
• Repeat with the rest of the chops, onions and green pepper strips.
• In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
• Pour over chops.
• Sprinkle raw rice around meat.
• Cover and bring to a boil.
• Reduce heat and simmer for 1 hour.

BAKED ORANGE PORK CHOPS WITH RICE

Steps:

• Sprinkle salt and pepper over pork chops and brown in skillet with oil.
• Sprinkle uncooked rice into a greased 7x11 inch baking dish.
• Add orange juice.
• Arrange pork chops over rice.
• Add ginger to the can of soup, stir, and pour over the pork chops.
• Sprinkle walnuts over the tops of pork chops.
• Cover and bake at 350 degrees Fahrenheit for 25 minutes.
• Uncover and bake 10 minutes longer, or until rice is tender.
• ENJOY !

RICE-STUFFED PORK CHOPS

Steps:

• In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

CREAMY RANCH PORK CHOPS AND RICE

Steps:

• Heat oil in skillet. Add chops and cook until browned.
• Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
• Serve with Ranch-Style Rice.

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!