Best 12 Pork Chops With Wild Rice Recipes

PORK CHOPS WITH WILD RICE

Steps:

• Combine rice and water in 2-1/2 quart casserole. Salt and pepper pork chops to taste. Arrange on top of rice mixture. Bake covered 1 hour at 350 degrees F. Combine soup and milk. When casserole is done, pour soup mixture over casserole. Return to oven, uncovered, and bake until soup is bubbly.

PORK CHOPS AND WILD RICE

Steps:

• Preheat oven to 350 degrees. In medium bowl, mix rice, seasoning, soup, and water. Place chops in 13/9 pan and sprinkle with salt and pepper. Pour rice.soup mixture over top. Cover TIGHTLY with foil. Bake for 1 hour.

PORK CHOPS AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Season pork chops with seasoning of your choice.
• In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
• Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
• Add bouillon cubes, crush and stir to dissolve.
• Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
• Grease a 9x13 pan.
• Spread rice in pan and spread vegetables over rice.
• Place pork chops on top.
• Pour cream around edges.
• Cover with foil and bake for 30 minutes.
• Uncover and bake 30 minutes more.

EASY ONE DISH PORK CHOPS AND WILD RICE RECIPE

Steps:

• In a 13x9 pan or baking dish mix together soup, water, and rices (with seasoning mix from box) with a fork until well blended.
• Salt and pepper your pork chops as desired and then lay them gently on top of the soup mixture.
• Cover with foil and cook at 350 degrees for 1 hour and 15 minutes.
• You may need to adjust time depending on the thickness of your meat.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

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.

MINNESOTA PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
• Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

PORK CHOPS AND DIRTY RICE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
• Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
• Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOP WITH SAUTEED APPLES AND WILD RICE

Steps:

• In a small saucepan, heat 1 teaspoon oil over medium-low. Add shallot; cook, stirring, until soft, 2 to 4 minutes. Add rice and 3/4 cup water; season with salt and pepper, and bring to a boil. Reduce to a simmer; cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. Set aside.
• Meanwhile, in a medium nonstick skillet, heat remaining 2 teaspoons oil over medium-low. Season pork with salt and pepper, and dust with flour.
• Place pork in skillet, and arrange apple wedges in a single layer around it. Cook until pork and apples are golden brown, 5 to 7 minutes, and turn over. Cook until pork is opaque throughout, 2 to 3 minutes more. Serve pork with apples and wild rice.

GRILLED WILD RICE-STUFFED PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
• Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
• Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.

RICE-STUFFED PORK CHOPS

Steps:

• In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

MANDARIN PORK AND WILD RICE

Steps:

• Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside. , Add the water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink and liquid is absorbed. Stir in oranges; heat through.