Moms Indian Pork Chops Rice Recipes

Steps:

• Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
• Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
• Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
• Bake, covered, at 350 degrees for 55-65 minutes.
• Serve with a spatula to preserve your nice chop/tomato/onion stack.

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.

Steps:

• Grease 10 x 13 dish and preheat oven to 350 degrees.
• Note - If using regular table salt, reduce amount by at least half.
• In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
• Mix rice and mushroom soup.
• Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
• Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
• Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
• Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
• Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
• Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.