Best Savory Saffron Rice With Pork Chops Recipes
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.
COUNTRY PORK CHOP AND RICE BAKE
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
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
SAVORY SAFFRON RICE WITH PORK CHOPS
I inherited my Mom's cookbooks and love to just sit and browse. I get wonderful ideas of what sounds good together (and what doesn't)! I hope you all enjoy this dish.
Provided by Leah Bartlett @Merry6319
Categories Pork
Number Of Ingredients 7
Steps:
- Heat water and butter in a pan on medium heat until butter is melted. Cut each pork chop lengthwise, making two strips. Brown each side in a skillet with a little oil, sprinkle with a dash of salt and pepper if desired. In a mixing bowl, put rice (uncooked), bell pepper, onion, and tomato and mix gently. Put rice mixture in a cassarole dish, arrange pork chop strips on top of rice, then slowly pour water with melted butter over the top.
- Cover and bake in a 350 degree oven for about an hour.
CLASSIC SAFFRON RICE
This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.
Provided by PaulaG
Categories White Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the rice well, drain.
- In a medium size saucepan, add the rinsed rice and remaining ingredients.
- Bring to a boil, cover and reduce heat.
- Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
- Fluff with fork and serve.
Nutrition Facts : Calories 218.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 3.6, Sodium 465.9, Carbohydrate 41, Fiber 1.7, Sugar 2.8, Protein 6.8
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