Its Too Easy Pork Chops Rice Casserole Recipes

EASY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PORK CHOP-RICE CASSEROLE

Steps:

• Brown pork chops in frying pan, if desired.
• (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
• Add water, onion soup mix and combine with rice.
• Place the 4 or 5 chunks of margarine on top of rice.
• Place pork chops on top.
• Cover casserole with foil and bake at 350 degrees for 1 hour.

PORK CHOP AND RICE CASSEROLE

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.

SOUTHERN PORK CHOP AND RICE CASSEROLE

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.

PORK CHOP AND ONION AND RICE CASSEROLE

Steps:

• 1. Brown chops in fat. You need the fat in this recipe to balance the taste and it is minimal. Preheat oven to 350'
• 2. In a large bowl add all other ingredients together and stir to mix.
• 3. Pour wet rice mixture into a 9x13 baking dish. Arrange the pork chops over the top of rice mixture.
• 4. Cover tightly with foil and bake 45 minutes to an hour at 350' or until all liquid is absorbed. Remove from the oven. Uncover and let sit for 10 minutes.
• 5. Serve with a salad and enjoy.

" IT'S TOO EASY" PORK CHOPS & RICE CASSEROLE

Steps:

• Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
• In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
• While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
• In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
• Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
• Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

MUSHROOM SOUP BAKED PORK CHOPS AND RICE

Steps:

• Preheat your oven to 350 °F.
• Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. To get three cans of the water, simply fill up the empty mushroom soup cans and use to measure. It also helps clean out the extra soup!
• Pour into a large deep large lidded casserole dish or Dutch oven like I used. This recipe is too big for a 9x13 usually, with those thick chops.
• Place your frozen pork chops on top of the rice and gently immerse the chops into the soup and cover it completely so that the pork chops don't dry out.
• Cover with foil or a lid and cook for 1 1/2 hours OR until the rice is tender and the pork has reached a temperature of 145°F .
• Remove from the oven and sprinkle the crackers, then the cheese on top. Return to the oven and broil for 2-3 minutes until the crackers are browned and the cheese has melted.
• Remove and serve.

PORK CHOP CASSEROLE

Steps:

• Prepare your 9X13 casserole dish by spraying with cooking spray around the edges
• Pour rice evenly on the bottom of the prepared casserole dish
• In a skillet over medium high heat, pour in a little oil
• Dredge each pork chop in seasoned flour and brown in the skillet, do not cook through
• Place browned chops on top of the rice in the casserole dish
• Turn heat off of the skillet and pour in the water, soup and onion soup mix
• Combine and pour over pork chops
• Bake at 350° for an hour
• Test rice for doneness before serving, oven temps vary