Grandman Pork Chops and Rice

Grandman Pork Chops and Rice

Donna 0

"Boneless pork chops with Mexican-style rice. Quick and easy! Try adding a few dashes of hot sauce for a little extra heat!"

Ingredients 35 m {{adjustedServings}} servings 437 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  2. Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
  3. Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.
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Reviews 35

  1. 42 Ratings

Deb Sanger

VERY tasty! i covered chops during first simmer, eliminated second addition of water and also spooned sauce onto rice instead of adding rice to skillet---for faster eating when you are less concerned about presentation--cut chops into bite sized pieces!


The three of us all rated this 3 stars. We all felt it needed something else, maybe it was the tomato soup. Might be better using tomato sauce. I skipped the part of simmering in 3/4 cup water and just simmered the chops in the soup and 1/2 cup water and it was more than enough liquid. I added more than 2 tbsp taco sauce and we added some hot sauce. It was good, just not our favorite.


We have a large family so I had 2 skillets going (8 pork chops) and I added 1 can diced tomatoes with green chilis split between the two and 1 packet Sazon goya seasoning per skillet. I cooked a lot of rice and just added until it looked a tiny bit soupy so it wouldn't be dry the next day for my husband's lunch. Very tasty and fairly quick meal.