marys-pork-chops

Mary's Pork Chops

6 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
Helen
Recipe by  Helen

“This is a one-pot dish that my mother-in-law has made for years. It's very simple and extremely tasty. You could substitute chicken for the pork, or use orzo pasta instead of rice. It can also be made ahead and frozen for the days when you don't want to cook.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
  2. Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.

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Reviews (6)

Rate This Recipe
Dray
10

Dray

I loved it. I am not a big pork chop fan at all. This is absolutely delicious. My fiancee & can't believe how good a little tomato sauce and maple syrup make the pork chops. Highly recommended!

Becky B
9

Becky B

Unbelieveable what pancake syrup and tomato sauce can do for pork chops. My family loved it.

TINKERBELL926
8

TINKERBELL926

I WASNT IMPRESSED WITH THIS RECIPE. TOO MUCH TOMATOE FLAVOR FOR ME.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 40.8 g
  • 13%
  • Protein
  • 29.7 g
  • 59%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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Creamy Herbed Pork Chops

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