![]() I recommend using extra thick pork chops if you want to cook them with brown rice. This also means that the pork chops will cook for longer than expected, which means that they could become dry. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Place the chops into a 9x13-inch baking dish. Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. If using brown rice, increase the cooking time to 15 minutes, and allow the pressure to naturally release for 5 minutes before you do a quick release. Directions Preheat oven to 275 degrees F (135 degrees C). You can also serve the pork chops with hot sauce or sriracha on top.īrown rice: Brown rice require longer time to cook than white rice. Spicy pork chops: For a spicy version, double the chili powder, and add some chili powder or hot sauce to the rice as well. Cherry tomatoes, peppers, carrots, sweet potatoes, zucchini or eggplant are great additions. With vegetables: Feel free to add diced vegetables to the rice. Greek or Mediterranean style: Replace the seasoning with lemon juice and mixed dried herbs like dill, thyme and parsley. You can also add some seasoning to the rice. Taco seasoned pork chops and rice: Season the pork chops with taco seasoning, or Fajita Seasoning. Spread rice over the bottom of the prepared. Spray the bottom of a 13 x 9 casserole dish. Remove the pork chops from the pot, and stir to combine the rice and tomatoes. Instructions Melt butter in a skillet over medium-high heat. Gently place the pork chops on top, cover the Instant Pot with the lid, and turn the valvue to sealing.Ĭook on MANUAL or PRESSURE COOK setting on high pressure for 10 minutes, then perform a quick release to remove any steam from the pot. Make sure to scrape off any pieces that are stuck to the Instant Pot, or it could struggle to get to pressure.Īdd canned diced tomatoes on top of the rice and water, and DON'T STIR. Add rinsed rice and your stock, broth or water, and use a wooden spoon to scrape the bottom of the pot. Then, set the pork chops to the side, and sauté diced onion and garlic for about a minute. The pork chops should not be cooked through completely, but lightly browned on the surface. Heat up some oil in your Instant Pot on Saute setting, and sear the pork chops for about a minute on each side. I love to use my Sugar Free Pork Seasoning! 1 cup water 4 ounces shredded Cheddar cheese 1 pound boneless pork chops salt and ground black pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch by 13-inch by 2-inch baking pan. You can use the seasoning suggested in the recipe, or your favorite dry rub. Ingredients 6 shoulder pork chops Salt and pepper to taste 2 green or red bell peppers 1/2 cup onion (chopped) 1 1/2 cups rice 15 ounces canned tomato sauce 1 cup water 1/2 to 1 teaspoon salt 1/4 teaspoon pepper Steps to Make It Heat the oven to 350 F (180 C/Gas 4). Bake in a 220C preheated oven for 15-20 minutes or until the cheese it completely melted.This recipe is really straight forward, but it's important to layer the ingredients correctly.įirst, start by coating the pork chops in seasoning on either side.Pour the sauce on top of the pork chop.Place fried pork chop on top of the rice.Place fried rice in a large oven proof dish or casserole.Pour into the wok then simmer for 15 minutes. In a mixing bowl mix together tomato ketchup, salt, pepper, Worcestershire sauce, chicken stock and cornstarch. ![]() ![]() Continue to sauté until tomatoes begin to soften. In a wok sauté the garlic and onions in oil, once onions turn transparent add the chopped tomatoes.Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.Add rice and salt and stir fry for a minute.Pat the chops dry and add them to the baking dish on top of rice mixture. Pour the mixture into a 9 x 13-inch baking dish that has been sprayed with cooking spray. Using a wok heat up oil until it nearly reaches its smoking point. Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder.Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack. Dip cutlet in egg and then in flour making sure it is coated well.Prepare a deep fryer and heat oil to 180C.Place flour in a plate and beaten eggs on another plate.Tenderize meat by pounding it with the back of a cleaver then marinate it in mixture of Chinese wine, garlic, salt, freshly ground black pepper for at least 15 minutes.
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