New Orleans Skillet Pork Chops And Rice Recipes

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NEW ORLEANS SKILLET PORK CHOPS AND RICE



New Orleans Skillet Pork Chops and Rice image

Make and share this New Orleans Skillet Pork Chops and Rice recipe from Food.com.

Provided by ElaineAnn

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, coarsely chopped
1 stalk celery, chopped
2 tablespoons butter
1 tablespoon olive oil
4 pork chops (1/2-inch thick)
1/8 teaspoon pepper
1 1/2 cups water
2 tablespoons brown sugar
2 cups tomato sauce
1 cup long grain rice
1/2 teaspoon fennel seed

Steps:

  • Sauté onion and celery in butter and oil in heavy deep skillet for 2 minutes, or until slightly softened.
  • Season pork chops with salt and pepper. Brown in skillet on both sides. Remove from pan; set aside.
  • Add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. Bring to boiling, scraping up browned bits from bottom of skillet.
  • Stir in rice and fennel seeds.
  • Return the chops to skillet; spoon sauce and rice over them.
  • Cover and cook over medium low heat 20 to 30 minutes.
  • Pour in remaining tomato sauce. Cover and cook 10 minutes more or until rice and chops are tender.

Nutrition Facts : Calories 552.8, Fat 24, SaturatedFat 9.2, Cholesterol 90.3, Sodium 765.9, Carbohydrate 56, Fiber 3.1, Sugar 13.3, Protein 27.9

NEW ORLEANS PORK CHOPS



New Orleans Pork Chops image

Very easy to make and a switch from my usual pork chops that are cooked in cream of mushroom soup. This also works with boneless, skinless chicken breasts. It's great served with rice or mashed potatoes. From Gooseberry Patch Almost Homemade cookbook.

Provided by Crafty Lady 13

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 pork chops (I prefer bone-in)
1 -2 tablespoon oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/2 cup water
1 teaspoon dried parsley
salt and pepper, to taste
1 (2 7/8 ounce) can French-fried onions, divided

Steps:

  • In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 13x9 baking pan; set aside. In the same skillet, heat together soup, sour cream, water, seasonings and half the onions. Spread over the pork chops. Cover and bake at 350°F for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.
  • This can also be easily made in a crock pot. After browning pork chops, put in a crock pot and then follow the rest of the directions. I usually just put the second portion of French fried onions on top of the pork chops at the start of cooking when cooking in a crock pot.

SKILLET PORK CHOPS AND RICE



Skillet Pork Chops and Rice image

Make and share this Skillet Pork Chops and Rice recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops
1 (6 ounce) package long grain and wild rice blend
1 1/3 cups water
1 (14 1/2 ounce) can whole tomatoes, broken up
4 scallions, sliced
1/3 cup golden raisin

Steps:

  • In a large skillet, cook pork chops over medium high heat, turning once until browned on both sides, about 5 minutes. Remove to a plate.
  • Add rice and seasonings from mix to skillet, along with water, tomatoes and their liquids, scallions and raisins. Mix well.
  • Heat to boiling. Reduce heat and place pork chops on top of the rice. Cover and simmer for 45 minutes or until rice is cooked.

Nutrition Facts : Calories 285.2, Fat 14.5, SaturatedFat 5, Cholesterol 75, Sodium 78.2, Carbohydrate 15.1, Fiber 2.2, Sugar 10.4, Protein 24.2

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