Best 10 Simmered Pork Chops W Rice Almondine Casserole Recipes

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Embark on a culinary journey with our tantalizing Simmered Pork Chops with Rice Almondine Casserole, a symphony of flavors and textures that will delight your taste buds. This hearty and comforting dish features tender and juicy pork chops slow-cooked in a savory herb-infused broth, nestled atop a bed of fluffy rice and enveloped in a creamy almond sauce. As the pork chops simmer, they absorb the rich flavors of the broth, creating a succulent and flavorful experience. The rice, cooked to perfection, provides a soft and absorbent base for the pork chops and sauce, while the almonds add a delightful crunch and nutty flavor. This delectable main course is sure to become a family favorite, perfect for a cozy dinner or a special occasion. Additionally, discover variations of this classic recipe that offer unique twists and cater to different preferences. From a tangy lemon-herb sauce to a spicy chipotle sauce, each recipe adds its own distinctive flair to the simmered pork chops and rice combination. Explore these culinary creations and find your perfect match for a satisfying and memorable meal.

Let's cook with our recipes!

PORK CHOP RICE CASSEROLE



Pork Chop Rice Casserole image

Very Delicious!!! Recently I read on Facebook where our friend Tom wrote "I love you Wendy for your pork chop casserole." I immediately thought that I must get this recipe if he said it is that good!!! His wife, Wendy, was so nice to give me the recipe and I go directly by it without any changes! Easy to prepare.

Provided by Seasoned Cook

Categories     Pork

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

2 -3 pork chops
salt and pepper
1 tablespoon olive oil
1 cup rice (instant..not regular)
1 cup hot water
1 (10 ounce) cream of mushroom soup
1/2 teaspoon salt

Steps:

  • Add salt and pepper to each pork chop.
  • Brown both sides of pork chops in the olive oil on medium heat.
  • Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish.
  • Place pork chops on top and cover dish with aluminum foil.
  • Bale in a 375 degree oven for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 869.5, Fat 33.6, SaturatedFat 9, Cholesterol 137.3, Sodium 1690.5, Carbohydrate 86.9, Fiber 1.4, Sugar 2.1, Protein 49.9

PORK CHOP AND RICE CASSEROLE



Pork Chop and Rice Casserole image

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Provided by cdrewcia

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 2h20m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter

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.

Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

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.

SOUTHERN PORK CHOP AND RICE CASSEROLE



Southern Pork Chop and Rice Casserole image

Seasoned pork chops, seared and baked over toasted rice with beef broth, herbs, onion and bell pepper.

Provided by Deep South Dish

Categories     Dinner, Main Dish

Time 1h10m

Number Of Ingredients 12

2 tablespoons butter, divided
1 1/2 cups uncooked, long grain rice
1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like Slap Ya Mama), {affil link} or to taste
1 1/2 tablespoons cooking oil (vegetable, canola, olive), divided
4 to 6 bone-in, sirloin or rib pork chops or pork shoulder steaks, 1/2 to 3/4-inch thick
3 cups beef stock or broth
2 teaspoons Worcestershire sauce, or to taste
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1 cup of coarsely chopped onion
1/2 cup of coarsely chopped green bell pepper

Steps:

  • Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside.
  • Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
  • Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
  • Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together.
  • Transfer chops on top of the rice along with any accumulated pan juices.
  • Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops.
  • Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
  • Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook!
  • Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.

SIMMERED PORK CHOPS W/ RICE ALMONDINE CASSEROLE



Simmered Pork Chops w/ Rice Almondine Casserole image

The pork chops and rice casserole make a great comfort food meal. Add a salad or green vegetable and you're done. **Cook Time does not include time for cooking rice.

Provided by Daily Inspiration S

Categories     Pork

Time 45m

Number Of Ingredients 16

4 large pork chops
2 Tbsp olive oil
1 medium onion, sliced very thin
1/4 c water
1 Tbsp light brown sugar, packed
1 Tbsp soy sauce
salt & pepper to taste
1/4 c sherry
RICE CASSEROLE
2 c cooked rice
1/2 c sour cream (can use light)
1/2 c frozen peas, thawed and drained
salt & pepper to taste
4 Tbsp butter
1/2 c soft bread crumbs
6 Tbsp slivered almonds

Steps:

  • 1. In a large skillet, add oil and heat until hot. Brown the pork chops on both sides over medium-low heat.
  • 2. Add the onion slices and combine water, brown sugar, soy sauce, salt and pepper. Add to the pork chops and reduce the heat to low. Cover and simmer for 20 minutes or until pork chops are almost done.
  • 3. Add sherry and continue simmering, covered, for an additional 5 minutes.
  • 4. For rice casserole, preheat oven to 350-375 degrees F. Prepare casserole dish. Combine the cooked rice, sour cream, peas, salt & pepper. Spoon rice mixture into casserole dish and dot with butter. Combine the breadcrumbs and almonds and sprinkle mixture over the rice. Bake for approx. 5-10 minutes or until heated through and breadcrumbs are toasted slightly.

ALMOND-CRUSTED PORK CHOPS WITH APPLES



Almond-Crusted Pork Chops with Apples image

My mom always cooked this dish in a heavy cast-iron skillet and every time she heated the pan, it had a fragrance of pure food history. In this recipe, take care to grind the almonds fine enough so they adhere as a crust.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup whole almonds, toasted
3/4 cup panko breadcrumbs
1 teaspoon finely grated orange zest (reserve the orange)
4 boneless pork chops (each about 8 ounces and 3/4-inch thick)
Kosher salt and freshly ground black pepper
5 tablespoons Dijon mustard
2 large whole eggs
Extra-virgin olive oil, enough for a shallow frying pan
2 tablespoons (1/4 stick) unsalted butter
2 large shallots, minced
2 Golden Delicious apples, peeled, sliced 1/4-inch thick, then diced
1 teaspoon (1 sprig) chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 teaspoon (packed) light brown sugar
Juice of 1 orange (about 1/3 cup)
1/2 cup chicken stock

Steps:

  • Preheat the oven to 200 degrees F.
  • To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
  • Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
  • To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

SIMMERED STOVETOP PORK CHOPS



Simmered Stovetop Pork Chops image

These pork chops are slow-simmered for 1 to 1 1/2 hrs in a covered skillet on the stovetop... they melt in your mouth. No knife necessary!

Provided by CookingMama14

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons grapeseed oil
6 (5 ounce) boneless pork chops
1 ½ cups water
¼ cup dry white wine
¼ cup soy sauce
¼ teaspoon ground ginger
¼ teaspoon ground paprika
¼ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
  • Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
  • Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 180.3 calories, Carbohydrate 1.3 g, Cholesterol 45.1 mg, Fat 9.9 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 2.4 g, Sodium 726.6 mg, Sugar 0.3 g

PORK CHOP AND WILD RICE CASSEROLE



Pork Chop and Wild Rice Casserole image

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

1/4 c all purpose flour
4 pork chops, double-thick
3 Tbsp vegetable oil
1 3/4 c beef broth
1 can(s) condensed golden mushroom soup - 10 3/4 oz.
1 box long grain and wild rice - 6 oz.
1 c water
1 jar(s) apple sauce - for dipping

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.

MOM'S SIMMERED PORK CHOPS



Mom's Simmered Pork Chops image

This was my Mother's Simmered Pork Chop recipe which I believe is the absolute best pork chop recipe I have ever tried. Easy too! Try it - you'll love it!

Provided by Snuggie

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops, 1/2 inch thick
salt & pepper
1 (8 1/2 ounce) can applesauce
1 cup sliced onion
1 cup catsup
1/4 cup water
1 tablespoon soy sauce
1 teaspoon sage

Steps:

  • Season meat with salt& pepper.
  • Brown in skillet.
  • Combine applesauce, onion, catsup, water, soy sauce and sage.
  • Pour over meat.
  • Cover and simmer 45 minutes or until meat is tender.
  • I've cooked it longer and it is still tender, moist and the sauce it has simmered in is mouth-watering!
  • Use yellow or red onion-- I prefer red onion.
  • I've even used cinnamon applesauce I had on hand and the chops were just as tasty and delicious.
  • Often served with spanish rice and a green vegetable.
  • I hope you enjoy this family recipe.

Nutrition Facts : Calories 348.4, Fat 14.6, SaturatedFat 5, Cholesterol 75, Sodium 1005.5, Carbohydrate 31.5, Fiber 1.6, Sugar 15.4, Protein 24.6

3-INGREDIENT PAN-SIMMERED ITALIAN BONELESS PORK CHOPS



3-Ingredient Pan-Simmered Italian Boneless Pork Chops image

You will NOT believe how good these pork chops are, after seeing how EASY they are to make. These are so simple, yet worthy of serving to company. I get rave reviews every time I serve them and I'm always asked for the recipe, yet almost embarrased to give it! The trick is to cook slowly with enough heat, but not so much that the chops are boiling to get tough and dry. And the cooking time is very flexible...you can simmer these for up to 6 hours if you'd like. (By the way, I consider the salt and pepper "freebies" in the ingredient count!)

Provided by Mom67

Categories     One Dish Meal

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -6 boneless center cut loin pork chops (1/2-3/4-inch thick)
1 (14 1/2 ounce) can del monte stewed tomatoes, Italian Recipe (with basil, garlic and oregano)
1 tablespoon olive oil
salt and pepper

Steps:

  • Heat oil over medium-high heat in large frying pan that has a lid.
  • Season pork chops with salt and pepper.
  • Sear chops in pan till lightly browned, about 1-2 minutes per side.
  • REMOVE frying pan from burner (so you don't burn yourself on next step).
  • Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops.
  • Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule.
  • Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates.
  • Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese.

Tips:

  • Choose the right pork chops. For this recipe, bone-in pork chops are best. They will stay moist and flavorful during the cooking process.
  • Season the pork chops well. Be generous with the salt and pepper, as this will help to enhance the flavor of the meat.
  • Brown the pork chops before simmering. This will help to create a nice crust on the outside of the chops, while keeping the inside moist.
  • Use a flavorful cooking liquid. The cooking liquid will add flavor to the pork chops, so be sure to use a flavorful broth or sauce.
  • Simmer the pork chops until they are tender. This will usually take about 30 minutes, but may vary depending on the thickness of the pork chops.
  • Serve the pork chops with your favorite sides. Rice almondine casserole is a classic pairing, but you can also serve the pork chops with mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Simmered pork chops with rice almondine casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and flavorful, and the rice almondine casserole is a creamy and nutty side dish. This recipe is sure to please everyone at the table.

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