SIMPLE BAKED PORK CHOPS RECIPE RECIPES

Name: Simply Oven Baked Pork Chops and Rice
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 (10 3/4 ounce) can cream of mushroom soup; 1 1/2 cups water; 1 cup long grain rice (uncooked); 1/4 onion, sliced; 1/4 teaspoon pepper; 3 -4 pork chops; salt and pepper (to taste)

SIMPLE OVEN-BAKED PORK CHOPS & RICE RECIPE - FOOD.COM

Simple Oven-Baked Pork Chops & Rice Recipe - Food.com image

This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
1 cup long grain rice (uncooked)
1/4 onion, sliced
1/4 teaspoon pepper
3 -4 pork chops
salt and pepper (to taste)

Steps:

Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
Add onions.
Salt and pepper chops and place on top of rice.
Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
Remove from oven and let rest 5 minutes.

Nutrition Facts : Calories 490.4, FatContent 18.3, SaturatedFatContent 5.6, CholesterolContent 103, SodiumContent 622.2, CarbohydrateContent 42.8, FiberContent 0.8, SugarContent 1.5, ProteinContent 35.5

CUMIN-BAKED PORK CHOPS RECIPE - NYT COOKING

Cumin-Baked Pork Chops Recipe - NYT Cooking image

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.

Provided by Molly O'Neill

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 8-ounce pork chops
1 teaspoon kosher salt
4 teaspoons grainy Dijon mustard
2 tablespoons crushed cumin seeds
1 teaspoon cracked black pepper
1 teaspoon canola oil

Steps:

Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http//schema.org, Calories 315, UnsaturatedFatContent 10 grams, CarbohydrateContent 2 grams, FatContent 17 grams, FiberContent 1 gram, ProteinContent 36 grams, SaturatedFatContent 5 grams, SodiumContent 550 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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CUMIN-BAKED PORK CHOPS RECIPE - NYT COOKING

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
From cooking.nytimes.com
Reviews 5
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