Pork Chops Yellow Rice Recipes

Steps:

• Place pork chops in bottom of baking dish. Pour rice over the chops.
• Mix Rotel, soup and amount of water called for on rice directions in a bowl.
• Pour over rice and chops.
• Cover with foil and bake at 350 degrees for 35 - 45 minutes or until rice is done.

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).

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:

• Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
• Add onions.
• Salt and pepper chops and place on top of rice.
• Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
• Remove from oven and let rest 5 minutes.

Steps:

• Add small amount of oil in iron skillet. Season Pork chops. I use steak seasoning, salt and pepper. Add chops to skillet and brown on each side. Remove chops to paper towels to drain off grease.
• Add yellow rice, butter and water to skillet. Using the directions on the package for the rice. Stir together. Lay pork chops on top. Put into 350 degree oven. Cook for 1 hr. Don't forget to use pot holders, pan will be VERY HOT. I usually add a vegetable and salad. Biscuits if you like. I hope you enjoy.

Steps:

• In a large skillet, brown pork chops in oil; sprinkle with seasoning blend and pepper. Meanwhile, in a greased 13-in. x 9-in. baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350° for 1-1/2 hours. Uncover and sprinkle with cheese; return to the oven until cheese is melted.

Steps:

• In a large skillet over medium heat, brown pork chops on both sides.
• Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
• Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.