Pork Chop Onion Rice - Recipes - Page 8

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Results 71 - 80 of about 820 for pork chop onion rice

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71. ALL IN ONE PORK CHOP AND RICE DINNER

Saute pork chops in 1 tablespoon of oil ... 1 slice of onion on each pork chop and ... top of the rice. Crush the tomatoes and ... well with chicken breast.

72. SAUTED PORK CHOPS AND RICE

Season chops to taste. Don't be afraid ... to marinate. Cook rice. In separate pan, fry pork chops in 1/4 stick butter ... for 10 to 12 minutes.

73. PORK - CHOP AND RICE CASSEROLE

Brown pork chops on both sides. Spread cup of rice on bottom of casserole dish. ... of pepper and onion over meat. Pour broth and ... at anytime while cooking.

74. RICE AND PORK CHOP CASSEROLE

Brown pork chops. Place chops in casserole ... tablespoon liquid. Add onion and saute until tender. Add ... teaspoon paprika. Sprinkle rice over chops. Pour bouillon mixture ... covered for 40-45 minutes.

75. PORK CHOP RICE CASSEROLE

Batter and brown pork chops in oil. Place in casserole dish pour rice over pork chops. Add beef broth and onion soup, sprinkle dry onion soup ... 400°F for 1 hour.

76. MAMA'S STUFFED PORK CHOPS

1. Trim any excess fat from pork chops. Cut pocket as deep as possible. 2. Saute onion in a skillet in oil until transparent. Stir in rice, cook a few minutes ... with salt and pepper.

77. PORK CHOPS & RICE CASSEROLE

Brown pork chops; season, set aside. In the same pan saute celery, onions and peppers. Add rice and mix until browned. Add ... 10 minutes before serving.

78. PORK CHOPS AND RICE

In large electric skillet, brown pork chops. Remove chops from pan when browned and saute onions until soft. Add tomato sauce, water and rice and stir to blend. Add ... once. Serve while hot.

79. PORK CHOPS MADRID

In skillet sprayed with Pam, brown pork chops on both sides. Sprinkle with ... except French fried onions; bring to boil. Remove ... onions. Bake 10 minutes.

80. STUFFED PORK CHOPS

Preheat oven to 375 degrees. Make a "pocket" in pork chop by making a 2 inch ... add mushrooms and onions. Simmer 5 minutes, then ... 1 hour. Serves 4.

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