Pork Chops and Dirty Rice

Pork Chops and Dirty Rice


"This recipe is very easy and quite tasty. I have made it every year for the last 25 years. Children seem to love it. The rice has a wonderful flavor."

Ingredients 1 h 25 m {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
  3. Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
  4. Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews 23

  1. 25 Ratings


When I make this recipe, I omit the oil and add cream of mushroom soup and a can of peas. I spread the cream soup on the bottom of the pan, sprinkle the onion soup mix over top, then the can of drained peas, then the rice then the browned chops. Then pour boiling water over top. The cream soup mixes with the onion soup and then comes up through the rice and over the chops. I also use 1 1/2 cups of long grain rice for the 3 cups of water. Yummy


This recipe is so easy to make, little mess & my family absolutely loves it!!! I would recommend this to anybody, it's awesome!!!


Double the recipe and added one more pork chop for my large family baked in a large baking pan. Thought the onion soup might overpower but they sweetened up. Turned out pretty yummy but the one pork chop on top got a bit dry. The others that were "under neath" were tender and delicious. Thank belveal. I will be making this again