Boiled Grilled Pork Chops With Veggies Rice Recipes

PORK CHOPS WITH GARDEN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
• In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
• Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

QUICK PORK FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
• Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
• Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

BOILED & GRILLED PORK CHOPS WITH VEGGIES & RICE

Steps:

• 1. Heat 2 Tbsp each of oil & butter in a large nonstick pan. Add garlic & veggies & season with 1 tsp. salt & 1/2 tsp. black pepper. Saute until soft.
• 2. Add pork chops & season each with 1/2 tsp. salt, 1/4 tsp. black pepper, 1 tsp. garlic powder, & 1/2 tsp. parsley flakes. Pour 2 cups of water over the chops & boil for 10 minutes.
• 3. After boiling the chops, place them on a plate & grill them for 10 minutes. Meanwhile, scoop the veggies with a slotted spoon into a bowl & wrap with foil to keep warm. Make gravy with the water that boiled the chops. Serve the chops with gravy, rice, salad, & biscuits/tortillas.

PORK CHOP VEGGIE MEDLEY

Steps:

• In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

SAUCY PORK CHOPS WITH VEGETABLES

Steps:

• In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.

BAKED PORK CHOPS WITH VEGETABLE RICE

Steps:

• In large skillet over medium-high heat, heat oil.
• Brown chops on both sides; remove and set aside.
• Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
• Add rice, curry powder, cumin and oregano; stir to coat rice.
• Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
• Bring to boil; reduce heat, cover and simmer for 10 minutes.
• Transfer mixture to 13 x 9 baking dish.
• Nestle pork chops into rice; pour any juices from meat over top.
• Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
• discard bay leaf.

EASY BAKED PORK CHOPS WITH RICE

Steps:

• Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad.
• Enjoy.