Pork Chops with Garden Rice

Pork Chops with Garden Rice

68 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
KLJ071668
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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).

Share It

Reviews (68)

Rate This Recipe
306167
42

306167

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.

Risuma
30

Risuma

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.

JulieH
30

JulieH

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.

More Reviews

Similar Recipes

Mom's Best Pork Chops
(305)

Mom's Best Pork Chops

Slow Cooker Pork Chops and Rice
(45)

Slow Cooker Pork Chops and Rice

Consomme Pork Chops
(45)

Consomme Pork Chops

Grandman Pork Chops and Rice
(34)

Grandman Pork Chops and Rice

Pork Chops Over Rice
(23)

Pork Chops Over Rice

Summer Garden Pork Chops
(20)

Summer Garden Pork Chops

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pork Chops Over Rice

>

next recipe:

Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce