Best 4 Pork Chops Over Rice Recipes

PORK CHOPS OVER RICE

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.

NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE

Steps:

• Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
• Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
• Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
• Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
• Pour sauce over pork chops; stir to incorporate juices in the pan.
• Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

PORK CHOPS OVER PARMESAN RICE WITH PEAS

Steps:

• Sprinkle pork chops with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet over medium heat, brown pork chops in oil.
• Remove chops from the pan.
• Add the remaining ingredients except for peas, Parmesan cheese and black pepper to skillet. Place pork chops over the rice mixture.
• Bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
• Remove chops to serving platter.
• Add peas, parmesan cheese and black pepper to rice and stir together until peas are warmed through.

PORK CHOPS OVER RICE

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
• Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
• Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
• Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.