You are here

Baked Pork Chops & Brown Rice

  Brown rice 1 Cup (16 tbs)
  Rosemary 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Pork chops 6 , cut 3/4 inch thick
  Thinly sliced carrots 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, minced
  Boiling water 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon

Preheat oven to 350°F (177°C).
Place rice, 1-1/2 teaspoons salt and rosemary in a shallow 2-quart casserole.
In a large skillet, melt 1 tablespoon butter or margarine.
Brown chops on both sides.
Remove from skillet; set aside.
Melt 1 tablespoon butter or margarine in skillet.
Add carrots, onion and garlic.
Cook until onion is tender.
Add to rice in casserole.
Stir in boiling water.
Top with pork chops.
Sprinkle with 1/2 teaspoon salt.
Cover tightly.
Bake until chops and rice are tender, about 1 hour.
Return to oven until all water is absorbed, 5 to 10 minutes.

Recipe Summary

Main Dish
Rice, Pork

Rate It

Your rating: None
Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2098 Calories from Fat 710

% Daily Value*

Total Fat 79 g122.3%

Saturated Fat 29.3 g146.3%

Trans Fat 0.6 g

Cholesterol 501.4 mg167.1%

Sodium 1595 mg66.5%

Total Carbohydrates 179 g59.7%

Dietary Fiber 16.5 g66.2%

Sugars 17.8 g

Protein 159 g317.5%

Vitamin A 1020.1% Vitamin C 42.3%

Calcium 34.5% Iron 49.6%

*Based on a 2000 Calorie diet

Baked Pork Chops & Brown Rice Recipe