Pork Chop Rice Skillet Recipes

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.

Steps:

• Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
• Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

Steps:

• In a large skillet, brown chops in oil; drain. Remove chops. Combine water, rice, onion and 1/2 teaspoon salt in the skillet. Place pork chops over rice mixture; top with corn and tomatoes. Sprinkle with pepper and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork and rice are tender. Let stand 5 minutes before serving.

Steps:

• In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Steps:

• Trim and season pork chops.
• Melt butter in large frying pan brown chops on both sides. Remove from pan.
• Saute rice and onion in same pan.
• Add soup mix and water and add hot sauce and oregano. Blend well. Bring to a boil and place chops on top bring down to a simmer and cook covered for 30-35 minutes.Or until liquid is gone.

Steps:

• In a large skillet, cook pork chops over medium high heat, turning once until browned on both sides, about 5 minutes. Remove to a plate.
• Add rice and seasonings from mix to skillet, along with water, tomatoes and their liquids, scallions and raisins. Mix well.
• Heat to boiling. Reduce heat and place pork chops on top of the rice. Cover and simmer for 45 minutes or until rice is cooked.

Steps:

• Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
• Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.