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Pork Chops with Garden Rice

Pork Chops with Garden Rice

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
KLJ071668

KLJ071668

This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
  3. In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
  4. Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
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Reviews

306167
44

306167

6/4/2006

The rice was extremely flavorful and colorful. Next time I will put the rise mixture over the chops instead of the chops over the rice.

JulieH
32

JulieH

2/1/2006

I loved this recipe. The rice was very tasty. I used chicken broth, because I had it on hand. Also I didn't have mushrooms, but used shredded carrots. Almost any veggie would be good. This is my new favorite pork chop recipe. So nice to not have cream of mushroom soup in it.

Risuma
30

Risuma

1/21/2007

Very Good. I love the caserol idea. Easy clean up. I totally tweaked the recipe though and made it into a sort of spanish rice (was simply in the mood).I added some onion and cooked it with some garlic. Then cooked the rice a little. I replaced the canned tomatoes with a tomato sauce and added about 1 tsp. of Cummin. Made the dish rich and comforting.

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