Pioneer Woman Baked Pork Chops And Rice
Camila Farah
In a medium skillet melt the butter over medium low heat.
Heat a skillet over medium heat and add 2 tablespoons of oil. Pour uncooked rice into greased casserole dish. In a medium bowl mix soup water and beef broth. Add the rice and saute until it is light brown about 5 minutes.
Add the rice and saute until it is light brown about 5 minutes. Add rice salt pepper garlic and onions. Step 2 in a medium skillet melt the butter over medium low heat. Step 1 preheat the oven to 350 degrees f.
Stir together soup water rice and 1 4 teaspoons pepper in a 3 quart casserole. Cook rice according to package instructions. Melt butter in a large skillet over medium heat. About 5 minutes once the onions are cooked add the minced garlic and cook for another 1 2 minutes.
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Slice then set aside. Place pork chops on top of the rice mixture spooning some of the rice mixture on top of each pork chop. Soak wooden skewers in water for a few hours first heat butter and oil over medium high heat then add the pork chops to the pan. Preheat the oven to 350 degrees.
Cover and bake at 350 for 1 1 4 hours or until meat is done and liquid is absorbed. Add the onions and garlic to a 9x13 inch pan. Layer pork chops on top of rice mixture. Cook and stir onion until golden brown 15 to 20 minutes.
Add in the uncooked rice and beef broth and stir to combine. Pour can of cream of mushroom soup over pork chops. Pour rice mixture over top of pork chops and spread evenly. Pour the broth and water over the chops.
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This uncomplicated pork chop and rice bake is a good tasting and easy to prepare dish. Cook the chopped onions until translucent. Cover tightly with foil and bake in the preheated oven for 40 minutes. Preheat oven to 400 degrees.
Season the pork chops with the salt and arrange them on top of the rice. Cover with foil and bake at 400 degrees for about an hour.
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