One of my favorite TV cooks, Emeril Lagasse makes no secret of his love of pork. Another favorite of mine, Paula Deen, cooks some variation of pork chops about once a week. Pork is delicious, nutritious and economical which is a plus in these economic times. I am always looking for easy, delicious, economical recipes to cook for my own family, and I came across this one a few weeks ago. At first I was a little leery but as I was making it I was thrilled to see how easy it was. I had this recipe ready to put in the oven in a matter of minutes. When my husband took a first bite he immediately asked when I was planning on making it again. I made it for a friend who recently had a baby and her whole family enjoyed it. I also shared it with another friend of mine, and it was a hit at her house. I hope you enjoy it as well.
Pork Chop and Wild Rice Bake
- 1 package (6 ounces) seasoned long grain and wild rice mix (I used Uncle Ben’s brand)
- 2 cups of water
- 1 1/3 cups French’s French Fried Onions, divided
- 1 package (10 ounces) frozen cut green beans, thawed and drained
- 1/4 cup orange juice
- 1 t. grated orange peel
- 4 boneless pork chops (I put 6 in the casserole dish)
Preheat the oven to 375 degrees. Combine rice mix and seasoning packet, water, 2/3 cup of the French Fried Onions, green beans, orange juice, and orange peel in casserole dish. Arrange pork chops on top. Bake uncovered, 40 minutes or until pork chops are no longer pink near center. Sprinkle chops with remaining French Fried Onions and bake five more minutes or until onions are golden.
I decided to try a variation and it also turned out delicious. I love the Zataran’s Caribbean rice mix. I used that instead of the Long Grain and Wild Rice mix, and I also added a can of chunk pineapple. Instead of the orange juice, I used the pineapple juice that was in the can. I sprinkled the chops with a little curry powder and some Mrs. Dash. This variation proved to be delicious, and I now have two ways to prepare these pork chops.