PORK CHOP WILD RICE CASSEROLE RECIPES

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BAKED PORK CHOPS AND RICE RECIPE | ALLRECIPES



Baked Pork Chops and Rice Recipe | Allrecipes image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Baked Pork Chops

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.8 calories, CarbohydrateContent 40.6 g, CholesterolContent 82.3 mg, FatContent 19.2 g, FiberContent 1.2 g, ProteinContent 30.9 g, SaturatedFatContent 8.4 g, SodiumContent 326 mg, SugarContent 1.7 g

BEST PORK CARNITAS – INSTANT POT RECIPES



Best Pork Carnitas – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 105 minutes

Yield 6 servings

Number Of Ingredients 17

1 tbsp cumin
1 tbsp kosher salt
1 tbsp dried oregano
1 tsp chipotle chili powder
1 tsp smoked paprika
2 Oranges (cut in half)
2 limes (cut in half)
orange juice ( as needed (or water), Additional )
3-4 lb well-marbled pork shoulder (or butt cut into ~ 1 lb pieces and left at room temp for 15 minutes)
1 tbsp oil
2 cloves garlic (minced)
1 onion (quartered)
2 cinnamon sticks
Corn tortillas (or flour tortillas for serving)
1/2 cup chopped cilantro (Toppings (optional))
Avocado slices (Toppings (optional))
Lime wedges (Toppings (optional))

Steps:

  • Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make 3/4 cup liquid, reserve rinds.
  • In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  • Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add garlic and cook for 1-2 minutes until lightly browned.
  • Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat.
  • Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  • Serve warm on tortillas with your choice of toppings.

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