NO PEEK PORK CHOPS WITH MINUTE RICE RECIPES

Steps:

• Preheat oven to 400 degrees F.
• While the oven is preheating and you prepare the spice mixture and veggies, allow the pork chops to come to room temperature. Line a sheet pan with parchment paper.
• In a small bowl, mix combine garlic powder, onion powder, salt, pepper, and Parmesan cheese. Set aside.
• Cut potatoes into small, roughly even-sized pieces. Cut stems off broccoli and cut the tops into medium-sized pieces. Arrange potatoes and vegetables on the sheet pan.
• Drizzle vegetables with oil and juice of half a lemon. Toss to coat. Push vegetables to the sides of the pan to make room for the pork chops.
• Place pork chops on the sheet pan. Sprinkle the spice mixture evenly over the pork chops and vegetables, turning the pork chops over to season both sides.
• Bake until pork chops reach an internal temperature of 140° F and vegetables are tender. *This will result in medium-rare porkchops. Pork chops will continue to cook out of the oven and are safe to eat at 145 degrees F with a three minute rest. This method will ensure your pork chops are juicy and delicious. Using a meat thermometer is key when it comes to getting a juicy pork chop.

Steps:

• Preheat the oven to 350 degrees F. Cook the rice according to package directions for 4 cups cooked rice and set aside.
• Using a Rotisserie chicken will be a huge time saver for this recipe. If not your will need to brown the chicken before baking the casserole. If using a Rotisserie chicken, skip this step.
• To brown the chicken, drizzle the olive oil into a large skillet or grill pan over med-high heat. Add the chicken pieces and pan fry until golden brown on each side (browning adds a rich flavor to the meat) instead of boiling or poaching the chicken. Remove the chicken and set aside;
• In the same skillet over medium heat, melt 5 tablespoon of butter. Add the onions, garlic and frozen peas & carrots. Cook until the onions are soft and translucent. Set the vegetable mixture aside.
• In a very large bowl add the soups and milk and mix to combine. Add the shredded cheese, chicken, vegetables and cooked rice Gently mix everything together. Add salt and pepper to taste.
• Pour the mixture into two 9 x 11 or 13 x 9 inch pans (I used disposable roaster pans). In a small bowl melt the remaining 3 tablespoons of butter and combine with the Panko bread crumbs.
• Sprinkle the bread crumb mixture evenly over the top of both casseroles. Place casseroles in a 350 degree oven and bake for 40 -45 minutes. If the casserole browns too quickly, cover with aluminum foil.
• If using aluminum pans place the pans on a baking sheet before baking. Cook until the mixture is bubbly and the topping is golden brown.