Best Pork Chop And 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.

PORK CHOP AND CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

PORK CHOP RICE AND MUSHROOM CASSEROLE

Steps:

• brown pork chops in 1Tbsp oil in skillet remove add remaining oil , garlic saute add broth, water, rice and mushrooms In glass pan or casserole dish put rice mixture and salt and pepper, stir place browned pork chops on top of rice Bake 350 covered for 35 minutes, until most liquid is absorbed, and meat cooked thru.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Place flour in a shallow dish; add pork chops and turn to coat completely. In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side. Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil. Bake 1 hour, or until no pink remains in pork.

PORK CHOP AND ONION AND RICE CASSEROLE

Steps:

• 1. Brown chops in fat. You need the fat in this recipe to balance the taste and it is minimal. Preheat oven to 350'
• 2. In a large bowl add all other ingredients together and stir to mix.
• 3. Pour wet rice mixture into a 9x13 baking dish. Arrange the pork chops over the top of rice mixture.
• 4. Cover tightly with foil and bake 45 minutes to an hour at 350' or until all liquid is absorbed. Remove from the oven. Uncover and let sit for 10 minutes.
• 5. Serve with a salad and enjoy.

PORK CHOP, ONION, AND RICE CASSEROLE

Steps:

• Brown chops in oil.
• Spread rice in rectangular baking dish (11x7-inches). Add frozen vegetables. Reserve one tablespoon of dry soup mix. Sprinkle remaining soup mix over rice.
• Pour heated beef broth over rice and mix ingredients together.
• Arrange pork chops on top of rice mixture and sprinkle with reserved onion soup mix. Cover tightly with foil and bake in moderate oven (350 F) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

YOUR GO TO PORK CHOP AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350degrees
• 2. Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
• 3. Place 1 cup of uncooked long grain rice in dish.
• 4. Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
• 5. Pour 10 1/2 ounce can of beef consommé soup into a 2-cup measure and add water to make 2 cups liquid. Pour on casserole ingredients.
• 6. Season with salt, pepper and optional garlic salt.
• 7. Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
• 8. Take out of oven, remove cover and let rest for 5 minutes before serving.
• 9. Enjoy!

WILD RICE AND PORK CHOP CASSEROLE

Steps:

• Roll pork chops in flour and brown. Mix remaining ingredients together and put in casserole. Place browned pork chops on top and cover with lid or aluminum foil. Bake at 350° for 1 hour.

PORK CHOP, CONSOMME AND RICE CASSEROLE RECIPE | CDKITCHEN.COM

Steps:

• Brown pork chops in olive oil until golden brown on both sides, remove to paper towels to drain. Brown the rice in the same skillet you browned the chops, stirring often to prevent burning. Saute onion and green pepper in same skillet until crisp-tender. Spray a 13x9x2" baking dish or pan with non-stick spray. Preheat oven to 350 degrees F. Mix onions and peppers with browned rice, spoon into casserole dish. Pour beef consomme over rice mixture plus hot water. Lightly season with salt and pepper. Lay chops on top of rice mixture. Lightly salt and pepper chops. Cover with aluminum foil. Bake 45 minutes covered and 15 minutes uncovered.

PORK CHOP AND RICE CASSEROLE

Steps:

• Brown chops in oil.
• Combine all other ingredients and spread into a 9x13-inch baking dish.
• Lay chops on top and season with salt and pepper.
• Bake uncovered for 45 minutes at 350.

PORK CHOP AND RICE CASSEROLE

Steps:

• Lay pork chops in the bottom of a 9x13 casserole dish. Pour cup of rice over them. Pour broth over the rice and pork chops. Sprinkle Italian seasoning and lemon pepper to taste. Cover casserole tightly with foil.
• Bake at 300 degrees F for 1 hour 45 minutes - 2 hours depending on the size of the pork chops. Best to check at 1 hour 45 minutes, so as not to dry it out. Remove from oven and serve.