PORK CHOPS OVER RICE
If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
PORK CHOPS WITH CUMIN RICE
Make and share this Pork Chops With Cumin Rice recipe from Food.com.
Provided by Sueski
Categories Pork
Time 30m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper.
- In a small oven proof skillet, brown chops in oil for 2-3 minutes on each side.
- Remove and keep warm.
- Dissolve bouillon in water; pour into skillet and stir to loosen the browned bits.
- Stir in the rice, onion, green pepper, Worchestershire sauce and cumin.
- Place chops over rice.
- Cover and bake at 350* for 15-20 minutes or until meat juices run clear and rice is tender.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 583, Fat 25.4, SaturatedFat 7, Cholesterol 137.4, Sodium 701.9, Carbohydrate 40.1, Fiber 1.1, Sugar 1.5, Protein 45
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.
CUMIN-BAKED PORK CHOPS
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
Provided by Molly O'Neill
Categories dinner, easy, quick, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
- Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams
PORK CHOPS WITH GARDEN RICE
This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
Provided by KLJ071668
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
- In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
- Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g
PORK CHOPS WITH RICE & BEANS
Rice and beans cooked with peppers, cumin and raisins make a great accompaniment to boneless pork chops.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Drain beans, reserving liquid. Pour reserved liquid into 1-qt. measuring cup. Add enough water to reserved liquid to measure 3 cups.
- Heat 1 tsp. oil in large skillet on medium heat. Add 4 chops; cook 4 min. on each side or until done (145°F). Remove chops from skillet; cover to keep warm. Repeat with remaining oil and chops.
- Add dressing, peppers, onions and garlic to same skillet; cook and stir 5 min. or until vegetables are crisp-tender. Add rice; cook and stir 3 min. Add measured liquid; stir. Bring to boil; cover. Simmer on medium-low heat 15 min.
- Stir beans, raisins and cumin into rice mixture; top with chops. Cover; simmer 5 min. or until liquid is absorbed, rice is tender and chops are heated through. Remove from heat. Sprinkle with bacon.
Nutrition Facts : Calories 25, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED PORK CHOPS AND RICE
Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.
Provided by rev'd up chef
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
- Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
- Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
- Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g
PORK CHOPS WITH CORIANDER-CUMIN SPICE RUB
Steps:
- Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
- Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
- Serve pork chops sprinkled with cilantro. Recipe may be doubled to serve 4.
CORIANDER AND CUMIN RUBBED PORK CHOPS
Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.
Provided by DARLA
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
- Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.8 g, Cholesterol 38.2 mg, Fat 22 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 4.5 g, Sodium 615.3 mg, Sugar 0.1 g
SPANISH PORK CHOPS AND RICE
Make and share this Spanish Pork Chops and Rice recipe from Food.com.
Provided by SharleneW
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown chops in oil over medium-high heat, about 8 minutes.
- Remove.
- Add onions and green pepper to pan; cover and cook 3 minutes.
- Add tomato, garlic, spices, salt and rice and stir 1 minutes.
- Add stock, cover and simmer 5 minutes.
- Add chops and any accumulated juices.
- Cover and cook until rice is done and chops are cooked through, about 20 minutes.
- Sprinkle with olives and parsley.
Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3
PORK CHOPS WITH MEXICAN RICE
Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
- Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
- Serve chops over rice; top with VELVEETA sauce.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 4 g, Protein 31 g
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