Easiest Way to Prepare Perfect pork chop with long grain brown rice

pork chop with long grain brown rice. Tender pork chops, comforting soft rice, and veggies your kids will actually eat. This bone in or boneless pork chop recipe makes very soft rice so use the longest grain rice you can find and don't add extra water. The Lundberg Family Farms rice products are farmed and produced in an eco-friendly, sustainable manner.

Pork chops are a relatively quick cooking cut of meat and this will help ensure even cooking and overcooking while in the oven. Baked pork chops with rice is an easy one-dish meal with plenty of flavor from caramelized onion mixed into the rice. Because brown rice requires a longer cooking time and more liquid than white rice I made a few changes. You can have pork chop with long grain brown rice using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of pork chop with long grain brown rice

1. It's 3 cup of rice long grain brown.
2. You need 1 of water.
3. Prepare 1 of onion.
4. Prepare 1 tbsp of italian seasoning.
5. You need 6 of pork chops.

In casserole dish, mix rice, beef broth, beef consomme, and butter. Salt and pepper pork chops as desired and lay on top of rice. Look for medium- or long-grain brown rice. Brown rice is truly a kitchen staple — willing and able to be used in all sorts of ways.

pork chop with long grain brown rice step by step

1. preheat over 350*.
2. brown pork chop in frying pan.
3. put slitly cooked rice and water in a 8×13 baking dish.
4. slice sweet onions and place over rice.
5. put pc on top.
6. sprinkle with italian seasoning.
7. cover with aluminum foil and bake.
8. cook 50 min then check to see if rice is done.

It's a side dish on its own, the base of a grain bowl or an easy lunch salad, a filling for burritos, or the start of a casserole. pork-free. Cooking long grain brown rice involves using the right amount of water. Boil the water and rice until all of the water is absorbed and the rice is fluffy. How to Cook Long-Grain Brown Rice. Reviewed by Claudia Thompson, PhD, RD.

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