igh heat, sear to brown pork chops in oil on both sides
casserole pan. Start rice cooking.
Rub pork chops with dry mustard and
Brown desired number of pork chops, sprinkled with salt and pepper, in skillet using shortening and medium heat.
Remove chops to platter.
Mix flour into drippings in skillet. Add chicken with rice soup and 1 can of water.
Stir well; turn heat to low. Return chops to gravy, cover and simmer 20 to 30 minutes. Turn chops once or twice while cooking. In separate pan of salted water, cook rice until tender. Remove chops to platter. Serve gravy over rice and chops.
Brown pork chops in oil then place in large baking dish or roaster.
While browning, mix soup, milk and water in large bowl.
Pour rice over chops, then pour soup mixture over all. Sprinkle with pepper according to taste.
Cover with foil and bake at 350 degrees Fahrenheit for 1 hr or until tender.
Several hours before cooking, wash and season pork chops well. Cover and refrigerate about an hour.
alt and pepper on pork chops.
Brown pork chops in 2 tbl of
igh heated burner.
Season pork chops with garlic salt and pepper
br>Place the four thawed pork chops into the heated oil and
killet on high heat. Brown pork chops 2 mins each side. Place
Preheat the oven to 350\u00b0F and spray a 9x13 glass pan with non-stick spray.
Brown the pork chops in oil and garlic. Season liberally with garlic salt and black pepper.
While the pork chops are cooking, combine the remaining ingredients in a bowl and pour into the 9x13 pan.
Place pork chops on top of the rice mixture and pour the pan dripping over the pork chops.
Bake uncovered at 350\u00b0F for 40 minutes.
Let stand for 5 minutes before serving.
pproximately 1 cup of uncooked rice in the bottom of a
Use recipe for Minute Rice (number of servings you prefer). Dice pork chops and fry in small amount of oil (number of pork chops depend on servings of rice).
Add green onions to pork chops and mushrooms; simmer for a few minutes.
Mix rice with pork chop mixture and simmer on low heat, about 3 to 5 minutes; stir occasionally to prevent sticking.
(This can also be prepared in a wok.)
Serve over chow-mein noodles; sprinkle with soy sauce.
enerously on both sides of pork chops.
(Save the extra seasoning
arge skillet.
Add pork chops.
Season pork chops with salt and cinnamon
teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container to
Saute rice in a large skillet in vegetable oil over medium-high heat 3 to 5 minutes or until browned, stirring constantly. Remove rice and set aside.
Add pork chops to skillet. Brown on both sides. Combine rice, tomatoes, green pepper, onion, salt and pepper. Spoon over pork chops. Add water. Cover and simmer 50 to 55 minutes or until pork chops are tender.
Recipe may be doubled for larger servings.
Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
Enjoy!
Combine the pork chop breading ingredients - flour, Parmesan
Brown pork chops in frying pan, if desired.
(This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
Add water, onion soup mix and combine with rice.
Place the 4 or 5 chunks of margarine on top of rice.
Place pork chops on top.
Cover casserole with foil and bake at 350 degrees for 1 hour.
il instead to brown the chops if you prefer. Be sure