Best Mary Anns Pork Chops And Spanish Rice Recipes

PORK CHOP RICE BAKE

Steps:

• In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

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 CHOPS AND SPANISH RICE

Steps:

• Wipe chops with damp paper towel and trim off all fat.
• Rub the inside of a large pot with fat from the pork chops.
• Brown the chops in the pot and remove as they are browned.
• Pour off fat.
• Place 3 chops in the bottom of the pan.
• Top with half of the onion slices and green pepper strips.
• Repeat with the rest of the chops, onions and green pepper strips.
• In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
• Pour over chops.
• Sprinkle raw rice around meat.
• Cover and bring to a boil.
• Reduce heat and simmer for 1 hour.

SPANISH PORK CHOPS AND RICE

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.

CATHY'S PORK CHOPS & SPANISH RICE

Steps:

• Preheat oven to 350 degrees.
• I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan.
• In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat.
• Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops.
• Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization.
• Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil.
• Sprinkle in 1 cup rice and stir thoroughly.
• Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time.
• Alternately, this can be cooked on stovetop; although I have not checked the time.

PORK SPANISH RICE

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.