Spanish Rice And Cream Of Mushroom Pork Chops Recipes

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SLOW COOKER PORK CHOPS AND RICE



Slow Cooker Pork Chops and Rice image

I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker.

Provided by JENNIFERK2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 8h10m

Yield 4

Number Of Ingredients 13

4 boneless, center cut pork chops
⅓ cup uncooked brown rice
⅔ cup uncooked white rice
½ cup chopped onion
¼ cup butter
8 ounces green peas
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
½ cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
½ teaspoon pepper

Steps:

  • In a large skillet over medium heat, brown pork chops on both sides.
  • Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
  • Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 56.8 g, Cholesterol 115.1 mg, Fat 20 g, Fiber 5.3 g, Protein 42.1 g, SaturatedFat 10 g, Sodium 1133.7 mg, Sugar 6.5 g

BAKED PORK CHOPS WITH RICE



Baked Pork Chops With Rice image

This recipe comes from,THE BEST OF LIVING IN SOUTH CAROLINA cookbook. Recipes were gathered from the monthly magazine published by the Electric Cooperatives of South Carolina. There are a lot of recipes with few ingredients and short directions, which mays it even easier to prepare on a busy night.

Provided by mightyro_cooking4u

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup rice
1 (1 ounce) envelope onion soup mix
6 pork chops
11 1/2 ounces cream of mushroom soup
1 1/2 cups water

Steps:

  • Pour uncooked rice into greased casserole dish. Sprinkle onion mix over rice. Layer pork chops on top of rice mixture. Pour can of cream of mushroom soup over pork chops. Add water. Cover. Bake at 350 degrees for 1 hour. Remove and brown a few minutes on top.

Nutrition Facts : Calories 514, Fat 21.4, SaturatedFat 6.8, Cholesterol 137.3, Sodium 834.5, Carbohydrate 32.2, Fiber 0.7, Sugar 1, Protein 44.5

PORK CHOPS & RICE IN AN INSTANT POT OR PRESSURE COOKER RECIPE - (3.7/5)



Pork Chops & Rice in an Instant Pot or Pressure Cooker Recipe - (3.7/5) image

Provided by lindaauman

Number Of Ingredients 7

4 pork chops, about 1/2 inch thick each
Olive oil, or bacon grease
1 onion, chopped
1 1/2 cups long grain white rice
3 cups chicken or beef broth
1 can cream of mushroom with roasted garlic soup
Salt and pepper or Cavender's Greek Seasoning

Steps:

  • Season pork chops with salt and pepper. (I use Cavender's instead.) Set pot to saute', add oil, and brown two chops on ONE side only; remove to plate and brown the other two chops on one side only. While the last two chops are browning, put in the onion and scrape it around the bottom of the pan (around the chops) to sort of deglaze. Remove chops to plate. Pour a small amount of the broth into the pot and scrape bottom to deglaze. Add rice, remainder of broth, pork chops, then soup. High pressure for 12 minutes. Unplug and natural release for 5 minutes. Quick release remainder of pressure. Unplug and let sit for 5 minutes. Remove lid. Remove chops and stir rice. Serve. If you'd like to use brown rice instead of white rice in the same pot with chops. BROWN RICE 1 ½ cups long grain brown rice 3 cups liquid High pressure 33 minutes Quick release. Let pot steam 10 minutes. Remove lid. Stir rice.

SPANISH RICE AND CREAM OF MUSHROOM PORK CHOPS



Spanish Rice and Cream of Mushroom Pork Chops image

Here's a new twist on Pork Chops in a flavorful spanish rice and Creamy Mushroom Sauce. This turned out so delicious and it's very simple and quick to make. Enjoy Good Food

Provided by Cheryl Culver

Categories     Rice Sides

Number Of Ingredients 4

olive oil
4 large pork chops
1 pkg spanish rice(plus ingredients it calls for)
1 can(s) cream of mushroom soup

Steps:

  • 1. How to Make it: In a skillet heat Olive oil till hot then brown your pork chops till cooked through, then add your spanish rice packet and ingredients to cook as directed on package, simmer till done, then put in 1 can of cream of mushroom soup and stir to mix, then simmer till hot and bubbly. Serve with your favorite side dish

SLOW COOKER PORK CHOPS AND RICE



Slow Cooker Pork Chops And Rice image

A creamy one-dish crock pot meal made with pork chops, rice, onion soup mix, and cream of mushroom soup.

Time 4h10m

Yield 4

Number Of Ingredients 5

4 pork chops or pork steaks
1 cup long grain rice, uncooked
1 envelope onion soup mix
1 can (10.75 ounce size) cream of mushroom soup
2 cups water

Steps:

  • If desired, brown the pork chops in a skillet first. Add the rice to the crock pot. Sprinkle with 1/3 of the onion soup mix. Evenly place the pork chops over the top or the rice. Spoon the mushroom soup over the pork, then sprinkle the remaining onion soup mix over that. Pour the water over the top. Cover, cook on low for 4-6 hours or until done. Optional: Add one can of sliced mushrooms (drained) on top of the chops.

Nutrition Facts :

MUSHROOM SOUP BAKED PORK CHOPS AND RICE



Mushroom Soup Baked Pork Chops and Rice image

These Mushroom Soup Baked Pork Chops and Rice are a one pot meal as they cook in a delicious ream of mushroom soup and rice casserole at the same time! A great budget friendly, family pleasing recipe!

Provided by Karlynn Johnston

Categories     Main Course

Number Of Ingredients 8

4 thick cut pork chops (frozen)
2 cups long grain or parboiled white rice
two 10.5 ounce cans condensed mushroom soup
three 10.5 ounce cans water (use the empty cans from the soup)
2 tablespoons dry onion soup mix
10 saltine crackers
1 cup shredded cheddar cheese
parsley to garnish

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.

Nutrition Facts : Calories 702 kcal, Carbohydrate 82 g, Protein 44 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 119 mg, Sodium 626 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

COUNTRY PORK CHOP AND RICE BAKE



Country Pork Chop and Rice Bake image

A simple Country Pork Chop and Rice Bake is an easy dinner recipe with just 10 minutes of prep.

Provided by Blair Lonergan

Categories     Dinner

Time 1h10m

Number Of Ingredients 9

1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
2 cups beef broth
1 cup uncooked long grain white rice
¼ teaspoon garlic powder
¼ teaspoon dried chives
¼ teaspoon onion powder
4 thick cut pork chops ((bone-in or boneless is fine))
1 (1 ounce) packet Lipton Onion Soup & Dip Mix (or other seasoning of choice, see notes below)
Optional garnish: chopped fresh parsley or basil

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.

Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 414.8 kcal, Carbohydrate 42.9 g, Protein 25.8 g, Fat 14.9 g, SaturatedFat 4.9 g, Cholesterol 61.9 mg, Sodium 834.9 mg, Fiber 0.6 g, Sugar 0.6 g, UnsaturatedFat 7.3 g

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE



Pork Chops and Rice with Creamy Mushroom Sauce image

This Pork Chops and Rice skillet is smothered in a creamy mushroom sauce for an easy dinner recipe that's ready in about 30 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 30m

Number Of Ingredients 13

4 thick-cut boneless pork chops ((about 2 lbs. total))
1 tablespoon butter
1 tablespoon vegetable oil
¾ cup water
½ cup diced celery
2 tablespoons dry onion soup mix ((half of a 1-oz packet))
¼ teaspoon garlic powder
4 ounce can mushrooms, drained
¼ cup all-purpose flour
1 tablespoon dried parsley
2/3 cup whole milk or half-and-half
Cooked rice, for serving
Optional garnish: chopped fresh parsley

Steps:

  • Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
  • Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
  • Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
  • In a separate bowl, toss mushrooms with flour.
  • Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.

Nutrition Facts : ServingSize 1 /4 of the pork chops and sauce, Calories 513.7 kcal, Carbohydrate 11.2 g, Protein 49.6 g, Fat 29 g, SaturatedFat 11.2 g, Cholesterol 145.1 mg, Sodium 523 mg, Fiber 1.3 g, Sugar 2.2 g, UnsaturatedFat 14.6 g

PORK SPANISH RICE



Pork Spanish Rice image

My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups cubed cooked pork
1 cup uncooked instant rice
Optional: Lime wedges and minced cilantro

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP



Baked Pork Chops with Cream of Mushroom Soup image

When done right, these baked pork chops are fork-tender. Great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.

Provided by CANDYLOTUS

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 5

½ yellow onion, sliced
4 pork chops
26 ounces condensed cream of mushroom soup
¼ cup water
2 cubes beef bouillon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
  • Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 419.3 calories, Carbohydrate 13.8 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 0.2 g, Protein 44.2 g, SaturatedFat 5.6 g, Sodium 1673.5 mg, Sugar 3.5 g

SPANISH PORK CHOPS AND RICE



Spanish Pork Chops and Rice image

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

Provided by SharleneW

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs pork chops (4 chops approximately 1-inch thick)
1 tablespoon olive oil
2 onions, sliced
1 green bell pepper, cut into chunks
1 tomatoes, cut in wedges
2 cloves garlic, minced
1/2 teaspoon turmeric
3/4 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
salt
2/3 cup rice
1 1/3 cups chicken stock
1/3 cup pitted black olives, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Brown chops in oil over medium-high heat, about 8 minutes.
  • Remove.
  • Add onions and green pepper to pan; cover and cook 3 minutes.
  • Add tomato, garlic, spices, salt and rice and stir 1 minutes.
  • Add stock, cover and simmer 5 minutes.
  • Add chops and any accumulated juices.
  • Cover and cook until rice is done and chops are cooked through, about 20 minutes.
  • Sprinkle with olives and parsley.

Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3

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