Best Southern Pork Rice Recipes

Southern Pork Chop and Rice Casserole image

Provided by Deep South Dish

Time 1h10m

Number Of Ingredients 12

2 tablespoons butter, divided
1 1/2 cups uncooked, long grain rice
1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like Slap Ya Mama), {affil link} or to taste
1 1/2 tablespoons cooking oil (vegetable, canola, olive), divided
4 to 6 bone-in, sirloin or rib pork chops or pork shoulder steaks, 1/2 to 3/4-inch thick
3 cups beef stock or broth
2 teaspoons Worcestershire sauce, or to taste
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1 cup of coarsely chopped onion
1/2 cup of coarsely chopped green bell pepper

Steps:

Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside.
Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together.
Transfer chops on top of the rice along with any accumulated pan juices.
Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops.
Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook!
Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.

Pork Chops and Rice image

Provided by Trisha Yearwood

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

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.

Southern Neckbones & Rice image

Provided by Tara Waites

Categories Rice Sides

Time 1h50m

Number Of Ingredients 8

4 lb pork neckbones
1 1/2 c rice
32 oz chicken broth
1/2 c dicediced bell pepper (multi-colored)
1/2 c diced onion
1/2 c diced shallots
kosher salt & black pepper (to taste)
3 c water

Steps:

1. In a large pot bring the water to a boil and add the neckbones, salt & pepper. Reduce heat to medium and simmer for 45 mins.
2. Add the chicken broth, bell pepper, onion and shallots and boil for 20 more mins.
3. add the rice and simmer until the broth is absorbed by the rice and the rice is tender.
4. Serve.