Best Boiled Grilled Pork Chops With Veggies Rice Recipes

PORK CHOP DINNER WITH RICE AND VEGGIES

Pork Chop Dinner with Rice and Veggies image

Dinner's on the table in less than 30 minutes. Serve it with ease from the same skillet you cooked it in!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

6 pork boneless loin chops, 1/2 inch thick (1 1/4 lb)
2 cans (10 3/4 oz each) condensed reduced-fat cream of mushroom soup
1 bag (1 lb) frozen baby peas, carrots, pea pods and corn, thawed and drained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked instant brown rice

Steps:

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.
Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.

Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 70 mg, Fiber 5 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg

BAKED PORK CHOPS WITH VEGETABLE RICE

Baked Pork Chops with Vegetable Rice image

Very appealing looking and the bonus is that it tastes great. I got this recipe out of a magazine several years ago. The preparation time is merely guess work.

Provided by Darlene10

Categories Pork

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons vegetable oil
4 -6 pork chops, trimmed
1 onion, chopped
1 clove garlic, minced
1 cup long grain rice, parboiled
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup diced or sliced zucchini (do not peel)
1 1/2 cups chopped fresh roma tomatoes
1 cup diced sweet pepper (red, green or yellow)
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups chicken stock

Steps:

In large skillet over medium-high heat, heat oil.
Brown chops on both sides; remove and set aside.
Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
Add rice, curry powder, cumin and oregano; stir to coat rice.
Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
Bring to boil; reduce heat, cover and simmer for 10 minutes.
Transfer mixture to 13 x 9 baking dish.
Nestle pork chops into rice; pour any juices from meat over top.
Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
discard bay leaf.

Nutrition Facts : Calories 616, Fat 22.5, SaturatedFat 6.8, Cholesterol 140.9, Sodium 583.9, Carbohydrate 50.7, Fiber 3.4, Sugar 7.3, Protein 49.4

BOILED & GRILLED PORK CHOPS WITH VEGGIES & RICE

Boiled & Grilled Pork Chops With Veggies & Rice image

I made this because I was inspired by a TV chef who I can't remember the name of. I loved it & so did my husband.

Provided by Claudine Tijerina

Categories Steaks and Chops

Time 35m

Number Of Ingredients 8

Ingredients

6 pork chops, boneless
2 potatoes, russets
1 yellow onion
1 1/2 green bell peppers
2 celery stalks
2 clove garlic,minced
6 c rice, instant
2 pkg brown gravy mix

Steps:

1. Heat 2 Tbsp each of oil & butter in a large nonstick pan. Add garlic & veggies & season with 1 tsp. salt & 1/2 tsp. black pepper. Saute until soft.
2. Add pork chops & season each with 1/2 tsp. salt, 1/4 tsp. black pepper, 1 tsp. garlic powder, & 1/2 tsp. parsley flakes. Pour 2 cups of water over the chops & boil for 10 minutes.
3. After boiling the chops, place them on a plate & grill them for 10 minutes. Meanwhile, scoop the veggies with a slotted spoon into a bowl & wrap with foil to keep warm. Make gravy with the water that boiled the chops. Serve the chops with gravy, rice, salad, & biscuits/tortillas.