This pork chops and rice recipe is super simple and loaded with flavor! Juicy pork chops sit atop a bed of zesty and creamy rice. This easy recipe requires just 10 minutes of prep and leaves the oven to do all the hard work! Key IngredientsBoneless Pork Chops – Begin by patting the pork chops dry with paper towel. In drying the pork chops, they will bake crispier on the outside while remaining juicy on the inside. Once dried, coat the pork chops in a few simple spices before layering them into this dish. Because the pork chops cook in the same dish as the other ingredients, they will soak up as much flavor as possible! Cream of Mushroom Soup – This can of condensed soup contributes incredible richness to this comforting pork chops and rice recipe. Cream of mushroom soup is much thicker than most soups, though can be found in the soup aisle of most grocery stores. If you can’t locate cream of mushroom soup, use an extra can of cream of chicken soup instead. Long Grain White Rice – This long and skinny grain bakes up perfectly in this dish! Basmati rice and jasmine rice are both types of long grain white rices and will also work in this dish. The reason for long grain is because it fluffs up, though maintains its shape after cooking. Avoid using brown rice as it takes much longer to cook than white rice does. Chef’s Tips
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Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 8 using pork loin chops. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving. Serving: 1serving, Calories: 350kcal, Carbohydrates: 23g, Protein: 33g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 1018mg, Potassium: 630mg, Fiber: 1g, Sugar: 1g, Vitamin A: 71IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 2mg, Net Carbs: 22g Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving. Meet Sam GuarnieriSam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series. Read more... Reader InteractionsHow do you make Paula Deen's pork chops?Heat oil in a deep skillet to 350 °F. Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
What does milk do to pork chops?Milk is more effective in tenderizing meat than other marinades. The milk enzymes break the proteins, softening the fibers and making the meat more tender. And the milk-tenderized pork chops will remain juicier, the risk of them drying out during cooking reduces.
What's the best way to get pork chops tender?How to Make Tender Pork Chops. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ... . Skip the Brine, but Season Liberally. ... . Let the Pork Chops Rest. ... . Sear Pork Chops Over Medium-High Heat. ... . Baste the Pork Chops. ... . Let the Pork Chops Rest, Again. ... . Serve.. Why are my smothered pork chops tough?That being said, the most common reason for tough pork chops is overcooking them. Since they are so lean, they cook pretty fast and even a few extra minutes can make them tough. Be sure to use a thermometer to check for doneness, and start checking at the lower end of the oven time range.
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