Pork Chop And Cheesy Rice Casserole Recipes

CHEESY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line the bottom of a 9x13 inch baking pan with sliced potatoes. Arrange the pork chops on top of the potatoes.
• In a bowl, stir together the cheddar cheese and French onion soups. Pour the soup over the pork chops.
• Cover pan and bake in preheated oven for 60 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C). Sprinkle chops with Monterey Jack cheese and serve.

PORK CHOP AND CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

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.

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.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

MANDEE POGUE

Steps:

• Preheat the oven to 350 degrees.
• Place the pork chops on the counter to come to room temperature, season with salt, pepper, and paprika on both sides.
• Cook Rice according to the directions on the package. *
• Place a pan with a little oil over high heat and allow the pan to get hot. Once the pan is hot brown the pork chops on both sides until brown, about 2 minutes per side.
• Place the fully cooked rice into the bottom of a greased baking dish.
• Place the pork chops on top of the rice.
• Mix the milk and cream of chicken soup together and pour over the pork chops and rice.
• Top with the shredded cheese and french fried onions.
• Place in the oven and bake for 25 minutes uncovered.
• Serve and Enjoy!

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.

CHEESY PORK AND RICE SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes).
• Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally.
• Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy!