↞ recipe box start page
Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
6 (1/2-inch thick) center-cut pork chops
1 cup converted rice, uncooked
1/2 cup olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup diced garlic
1 (8 OZ) can tomato sauce
1 1/2 cup beef consomme
1 bay leaf
1 tsp chopped basil
1/2 cup sliced green onions
1/4 cup chopped parsley
1 tsp salt
black pepper
Louisiana Gold Pepper Sauce
Preheat oven to 325. In a large cast iron skillet, heat oil over medium-high heat. Season chops well using salt, pepper and Louisiana Gold. Brown chops well on both sides, allowing them to caramelize in the bottom of the skillet. Once they are golden brown, remove and keep them warm.
In the same skillet, add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce, consomme and water. Bring to a low boil and reduce to simmer. Add bay leaf and basil. Season to taste using salt and pepper.
Remember to slightly over-season, since the rice will absorb most of the flavor. Blend in rice, stirring well into the mixture. Layer pork chops over sauce and top with green onions. Cover and cook 1 hour or until rice is totally cooked. When done, sprinkle with chopped parsley and serve hot. Serves 6
view more member recipes
CREOLE PORK AND RICE CASSEROLE
view my recipes
print
save
Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
6 (1/2-inch thick) center-cut pork chops
1 cup converted rice, uncooked
1/2 cup olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup diced garlic
1 (8 OZ) can tomato sauce
1 1/2 cup beef consomme
1 bay leaf
1 tsp chopped basil
1/2 cup sliced green onions
1/4 cup chopped parsley
1 tsp salt
black pepper
Louisiana Gold Pepper Sauce
Preheat oven to 325. In a large cast iron skillet, heat oil over medium-high heat. Season chops well using salt, pepper and Louisiana Gold. Brown chops well on both sides, allowing them to caramelize in the bottom of the skillet. Once they are golden brown, remove and keep them warm.
In the same skillet, add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce, consomme and water. Bring to a low boil and reduce to simmer. Add bay leaf and basil. Season to taste using salt and pepper.
Remember to slightly over-season, since the rice will absorb most of the flavor. Blend in rice, stirring well into the mixture. Layer pork chops over sauce and top with green onions. Cover and cook 1 hour or until rice is totally cooked. When done, sprinkle with chopped parsley and serve hot. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Creole Pork And Rice Casserole
by sgre52160
6 (1/4-inch thick) center-cut pork chops, well-trimmed 2 cups uncooked Cajun Long Grain Brown Rice Granulated garlic, salt and black pepper to taste 1/4 cup olive oil 1 cup thinly sliced turkey sa
by sgre52160
6 (1/4-inch thick) center-cut pork chops, well-trimmed 2 cups uncooked Cajun Long Grain Brown Rice Granulated garlic, salt and black pepper to taste 1/4 cup olive oil 1 cup thinly sliced turkey sa
Creole-style Rice Casserole
by sgre52160
1 medium onion, chopped 1 clove garlic, minced 1 green bell pepper, chopped 2 tablespoons cooking oil 1 cup canned tomatoes 1/2 teaspoon thyme 1 teaspoon salt 1/4 teaspoon ground black pepper
by sgre52160
1 medium onion, chopped 1 clove garlic, minced 1 green bell pepper, chopped 2 tablespoons cooking oil 1 cup canned tomatoes 1/2 teaspoon thyme 1 teaspoon salt 1/4 teaspoon ground black pepper
* Creole Crab And Rice Casserole *
by sgre52160
4 tbsp butter 1 lb shredded sharp cheddar cheese 1 cup milk 1/2 cup finely diced onions, green and red bell peppers 1.4 cup finely diced garlic 1/2 cup sliced onion 1/4 cup chopped parsley 2 ts
by sgre52160
4 tbsp butter 1 lb shredded sharp cheddar cheese 1 cup milk 1/2 cup finely diced onions, green and red bell peppers 1.4 cup finely diced garlic 1/2 cup sliced onion 1/4 cup chopped parsley 2 ts
Creole Chicken & Rice Casserole - Easy
by sgre52160
1 package Gumbo Mix 4 chicken breasts 4 cups water 3/4 cups all purpose flour Creole seasoning to taste 1/4 cup vegetable oil Season chicken pieces with Creole seasoning and dredge in flour. B
by sgre52160
1 package Gumbo Mix 4 chicken breasts 4 cups water 3/4 cups all purpose flour Creole seasoning to taste 1/4 cup vegetable oil Season chicken pieces with Creole seasoning and dredge in flour. B
view more member recipes
related CDKitchen recipes
Jambalaya For 100
Pork Grillades
Pork Chops With Wild Rice
Mexican Pork Chop And Refried Bean Casserole
Creole Pork Chops And Spicy Rice
Pork Chops And Rice
Creole Grits And Cheese Casserole
Pork Steak Casserole
Louisiana-Style Chicken Creole
Pork Chop and Rice Casserole