PORK CHOP DINNER WITH RICE AND VEGGIES
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
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
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.
ONE-POT PORK AND RICE
No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 8
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°.
Nutrition Facts : Calories 391 calories, Fat 10g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 545mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
PORK CHOPS OVER RICE
If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Nutrition Facts :
JUICY GRILLED PORK CHOPS RECIPE
How to make Grilled Pork Chops that are always juicy on the inside with a perfectly seasoned crust. This is the best way to grill pork chops. Brush with BBQ sauce to serve if desired.
Provided by Natalya Drozhzhin
Categories Easy
Time 20m
Number Of Ingredients 6
Steps:
- Pat the pork chops dry with a paper towel.
- In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
- Rub the marinade evenly all over the sides of the pork chops and place them in a bowl covered with plastic wrap. Allow them to marinate for at least an hour in the refrigerator.
- Grill the pork chops on high for about 5 minutes on each side (the cooking time will depend on the thickness of the pork chops). They are fully cooked when the internal temperature reaches 145°F on an instant-read thermometer.*
- Allow the pork chops to rest for 10 minutes before serving them, bringing them to 145°F.
Nutrition Facts : Calories 388 kcal, Carbohydrate 2 g, Protein 35 g, Fat 26 g, SaturatedFat 7 g, TransFat 0.2 g, Cholesterol 117 mg, Sodium 1838 mg, Fiber 0.2 g, Sugar 0.2 g, UnsaturatedFat 17 g, ServingSize 1 serving
GRILLED BONE-IN PORK CHOPS
Provided by Food Network
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 5
Steps:
- Prepare a grill for high heat. Whisk together the oil, rosemary and a pinch each of salt and pepper.
- Slice the apple horizontally into 1/4-inch-thick slices; brush the slices with the oil mixture and grill, covered, until grill marks appear about 1 minute per side.
- Brush the chops with the oil mixture and grill, covered, for 1 minute; rotate the chops a half-turn without flipping, and grill, covered, for 1 minute more. Flip the chops and grill, covered, 1 minute; rotate and grill, covered, 1 minute more. Transfer the chops to a plate, cover with foil and let rest for 5 minutes before serving with the apple slices as garnish.
PORK CHOPS WITH GARDEN RICE
This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
Provided by KLJ071668
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
- In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
- Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g
GRILLED PORK CHOPS WITH VEGETABLES
Make and share this Grilled Pork Chops With Vegetables recipe from Food.com.
Provided by ellie_
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
- To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
- To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
- Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
- Prepare grill.
- Drain vegetables and pork chops, discarding marinade.
- Grill pork chops and vegetables for 15 minutes or uitl done and browned.
Nutrition Facts : Calories 431, Fat 26.7, SaturatedFat 8.4, Cholesterol 115.2, Sodium 624.1, Carbohydrate 10.4, Fiber 1.8, Sugar 4.3, Protein 36.1
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