I got pork chops out of the freezer this morning - 5 boneless beauties about 2" thick - for supper. I want rice, and my kids like rice, but steamed rice with butter isn't what I'm looking for.

Y'all helped me buy a good chainsaw, so maybe y'all know some good recipes for rice and pork chops.

Camper,

Here's quickie recipe that I found/use for pork chops and rice...assuming rice is instant variety.

add rice/water per instructions to baking dish.

stir in onion soup mix.... or any other preferential seasoned mix

lay seasoned pork chops on top

Bake in oven at 260 for approx hour... check for doneness

Quick, easy, one pan cleanup.... tasty & simple

www.cooks.com

Go there and check it out. See if you find anything that strikes your fancy. I'd be glad to help you further if you find nothing to your liking.

put some rice in some water.....like 1 cup rice to 8-9 cups water.

cook for an hour or so; to the consistency of porridge.

in the meantime, combine a pound of ground pork, some minced garlic, minced green onion, cilantro and fish sauce. Let marinate for a while.

when the rice is cooked down and creamy, add this mixture and let it cook (break up the pork).

this is real good.

with Rice,Hamberger,tomato sauce and cabbage.. not sure what else she puts in it.. but it's Yummy.. and I'm still eatin on it...

also there is Spanish Rice dinner with, Rice Tomato sauce, hamberger, diced onions, and American Cheese.. you can also get some green peppers and stuff them and bake adding the cheese over the top...

Hog

Otherwise, go with this classic recipe courtesy of Mr. Food --

Classic Rice Pudding

8 to 10 servings

8 cups (1/2 gallon) milk 1 cup uncooked long- or whole-grain rice 3 egg yolks, beaten 3/4 cup sugar 1/2 teaspoon vanilla extract

1. In a large pot, combine the milk, rice, egg yolks, and sugar. Bring to a boil over medium heat, and cook for 20 to 25 minutes, until thickened and the rice is tender, stirring frequently to keep the rice from sticking.

2. Remove from the heat, stir in the vanilla, and allow to cool slightly.

3. Spoon into a serving bowl or individual dessert dishes, and chill for 2 to 3 hours. Serve, or cover and keep chilled until ready to serve.

FINISHING TOUCH: All you need to top this off just right is a generous dollop of whipped cream and a sprinkle of nutmeg just before serving.

Here's one of my favs.

Porkchop casserole.

5 cups rice

1/2 cup salsa

3 tsp sugar

1 red onion

1/2 bunch cilantro

grated cheddar

1/2 lb cherry tomatoes

4lbs of porkchops

breadcrumbs

romaine cheese/ parmesean cheese

salt/pepper

pepper flakes

1 egg

1/4 cup flour

1 clove garlic

butter

Some fresh basil

cook rice with salsa, water and 1 tsp of sugar. salt and pepper porkchops, mix romano and parmesean cheese with bread crumbs. Roll porkchops in egg, flour, then breadcrumbs. Fry em about 3/4 way cooked. In a sauce pan, 2 tsp of butter and 1 1/2 tsp of flour. Stir til smooth. Add diced onions and garlic. Cooked til opque(sweat them). add diced tomatoes 3 tsp salt and 2 tsp sugar. let simmer down for about 20 mins, tear some basil in when sauce is almost done. Once the rice is cooled, mix with cheese and half of the sauce in a greased casserole pan. Top with porkchops and cilantro add the rest of the sauce and cheese on top. Bake for 45 mins at 400 degrees.

Total cook to eat time is about 1 1/2 hrs if you multi task. 2 hrs if you're slow.

2 packets Vigo Spanish Rice seasoning

1 cut up chicken or about 4 or 5 leg quarters

3 cans Mexican style stewed tomatoes

1 onion sliced

4 cups of rice

6 cups water

3 TBSP POwdered chicken bouillion

Brown onion in some oil and you can add some garlic if you like. Add chicken and brown a little then add the rest of the ingredients. Stir to combine and then put a tight fitting lid on the pot. Bring to a boil and then turn dowm to LOW heat and dont touch the pot for about 45 min. If you lift the lid before that you will ruin the rice. CHeck it after 45 min if it is still a bit sticky let it cook for about another 5-10 min.

I was probably thinking that everybody likes this stuff and I can buy 10 lbs here for what a tiny box costs at Kroger.

hog,

Our supper club did Polish a couple of weeks ago and we made cabbage rolls. Yummy.

everybody else,

Thanks for the recipes.

I chose to cook the rice according to the package, but substituting about 1-1/2 cups of chicken broth for water. I also added 3 chicken bullion cubes to the mix. While that was simmering I sauteed some sweet onion in butter and just as the rice was finishing I stirred the onions, butter and rice together. Yummy. With steamed broccoli and blanched asparagus it was a good enough for short notice.