Pork Chops Over Rice
Pork Chops Over Rice. Look for chops that are well marbled with a bit of fat throughout. Sprinkle onion soup mix over the pork chops, to taste.
Heat the olive oil in a large skillet for medium high heat. Add stock, cover and simmer 5 minutes. If desired, brown the pork chops in a skillet first.
You Just Want To Get A Nice Brown Color On Both Sides (About 2 Minutes Per Side).
Pork loves being paired with fruit! We loved this, and she was so good to us. If desired, if there is mix still left over, you can gently sprinkle it onto the breaded pork chops, and pat the seasoned mix into the pork chop.
Season Both Sides Of Pork Chops Lightly With Salt, Pepper And Garlic Powder.
In a pot, bring the vegetable broth and rice to a boil. Spoon the mushroom soup over the pork, then sprinkle the remaining onion soup mix over that. Place on top of the rice.
I’d Like To Thank The Ohio Pork Council For Sponsoring My Smothered Crock Pot Pork Chops Recipe.
Cover with foil or a lid and cook for 1 ½ hours or until the rice is tender and the pork has reached a temperature of 145°f. I didn't measure my seasonings, just sprinkled all of it on both side of my pork chops, tenderized them a bit and let them sit in the refrigerator for about an hour before i cooked them. Add onions and green pepper to pan;
Gently Arrange Pork Chops Over Rice In A Single Layer.
Add the rice to the hot oil. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. In a large skillet over medium heat, brown pork chops in oil;
Sprinkle Onion Mix Over Rice.
Remove and brown a few minutes on top. Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops; In a bowl, mix the cream of mushroom soup, french onion soup, and milk.
