PORK CHOP AND RICE CASSEROLE WITH BEEF BROTH RECIPES

Name: Southern Pork Chop and Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American, Southern
Ingredients: 2 tablespoons butter, divided; 1 1/2 cups uncooked, long grain rice; 1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like Slap Ya Mama), {affil link} or to taste; 1 1/2 tablespoons cooking oil (vegetable, canola, olive), divided; 4 to 6 bone-in, sirloin or rib pork chops or pork shoulder steaks, 1/2 to 3/4-inch thick; 3 cups beef stock or broth; 2 teaspoons Worcestershire sauce, or to taste; 1/4 teaspoon dried thyme, crushed; 1/4 teaspoon dried rosemary, crushed; 1/2 teaspoon dried sage; 1 cup of coarsely chopped onion; 1/2 cup of coarsely chopped green bell pepper

DEEP SOUTH DISH: SOUTHERN PORK CHOP AND RICE CASSEROLE

Deep South Dish: Southern Pork Chop and Rice Casserole image

Seasoned pork chops, seared and baked over toasted rice with beef broth, herbs, onion and bell pepper.

Provided by Deep South Dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Number Of Ingredients 12

Ingredients

2 tablespoons butter, divided
1 1/2 cups uncooked, long grain rice
1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like Slap Ya Mama), {affil link} or to taste
1 1/2 tablespoons cooking oil (vegetable, canola, olive), divided
4 to 6 bone-in, sirloin or rib pork chops or pork shoulder steaks, 1/2 to 3/4-inch thick
3 cups beef stock or broth
2 teaspoons Worcestershire sauce, or to taste
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1 cup of coarsely chopped onion
1/2 cup of coarsely chopped green bell pepper

Steps:

Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside.
Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together.
Transfer chops on top of the rice along with any accumulated pan juices.
Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops.
Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook!
Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.

PORK CHOP AND RICE CASSEROLE RECIPE | ALLRECIPES

Pork Chop and Rice Casserole Recipe | Allrecipes image

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Provided by cdrewcia

Categories Main Dishes Pork Pork Chop Recipes Baked

Total Time 2 hours 20 minutes

Prep Time 10 minutes

Cook Time 2 hours 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
Bake in the preheated oven until tender, about 2 hours.

Nutrition Facts : Calories 716 calories, CarbohydrateContent 33.2 g, CholesterolContent 143.5 mg, FatContent 51.1 g, FiberContent 0.9 g, ProteinContent 30.4 g, SaturatedFatContent 22.8 g, SodiumContent 1312.6 mg, SugarContent 4.3 g

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