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Pork Chops Rio Grande

  Brand rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Lean pork chops 4
  Diced onion 1⁄4 Cup (4 tbs)
  Diced celery 1⁄3 Cup (5.33 tbs)
  Diced green pepper 2 Tablespoon
  Canned tomatoes 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Minced parsley 2 Tablespoon

Preheat oven to 350°F (177°C).
Cook rice with water and 1 tablespoon butter or margarine according to package directions.
Keep warm.
Brown chops in a large skillet.
Remove chops.
Add onion, celery and green pepper to drippings.
Saute1 until tender.
Add tomatoes, salt and pepper.
Simmer 10 minutes.
Place chops in baking dish and sprinkle with salt and pepper.
Top each with mound of 1/2 cup cooked rice.
Pour sauce over all and sprinkle with parsley.
Bake for approximately 1 hour.
Just before serving, spoon sauce over chops.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1681 Calories from Fat 324

% Daily Value*

Total Fat 36 g56%

Saturated Fat 14.6 g73.2%

Trans Fat 0.2 g

Cholesterol 432.5 mg144.2%

Sodium 5756.5 mg239.9%

Total Carbohydrates 184 g61.4%

Dietary Fiber 12.5 g50%

Sugars 3.7 g

Protein 149 g298%

Vitamin A 117.1% Vitamin C 172.1%

Calcium 36.2% Iron 68.7%

*Based on a 2000 Calorie diet

Pork Chops Rio Grande Recipe