Pork Rice Casserole Recipes

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.

ONE-POT PORK AND RICE

Steps:

• In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

PORK, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

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.

CROCK POT PORK CHOP RICE CASSEROLE

Steps:

• Place chops evenly on the bottom of the crock.
• Stir together remaining ingredients until blended well.
• Spread over top of chops.
• Cover and cook on low for 4-6 high for 2-3 hours. (Note: Time may vary, dish is done when your chops are tender and the rice has absorbed the liquid.)

ITALIAN PORK AND RICE CASSEROLE

Steps:

• In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
• Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

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.

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.

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!

PORK RICE CASSEROLE

Steps:

• Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
• Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
• Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
• Cook 5 minutes stirring frequently.
• Mix in tomatoes, Tobasco and optional items if desired.
• Bring to a boil, cover and cook over low heat for 30 minutes.
• Add the half cooked rice and mix lightly.
• Taste and adjust seasonings as desired.
• Turn into a greased 3-quart casserole.
• Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.

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.