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Pork Chops and Rice

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  Pork loin chops 1 3⁄4 Pound, cut 3/4 inch thick
  Cooking oil 1 Tablespoon
  Long grain rice 1 Cup (16 tbs)
  Onion 1 Small, chopped
  Green pepper 1 Small, cut into strips
  Water 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 7 1⁄2 Ounce, cut up
  Instant chicken bouillon granules 1 Tablespoon
  Ground sage 1⁄2 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Ground pepper 1⁄8 Teaspoon
  Canned carrots 8 Ounce, drained (1 Can)

1) Cut off the fat from chops.
2) In a 12" skillet, saute the chops in heated oil until evenly brown.
3) Remove the chops and sprinkle with salt.
4) In the same skillet, add the onion, uncooked rice, onion, and green pepper.
5) Add water, undrained tomatoes, sage, bouillon granules, rosemary, and pepper.
6) Place the chops over the rice mixture.
7) Simmer covered for about 20 min or until the rice is cooked.
8) Spoon in the carrots around the chops.
9)Simmer covered for further 5 min or until the carrots are heated well.

10) Serve in a nice dish.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Pork
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 395 Calories from Fat 134

% Daily Value*

Total Fat 15 g23%

Saturated Fat 4.5 g22.3%

Trans Fat 0.1 g

Cholesterol 91.3 mg30.4%

Sodium 718.4 mg29.9%

Total Carbohydrates 33 g10.9%

Dietary Fiber 2.1 g8.3%

Sugars 2.1 g

Protein 31 g61.3%

Vitamin A 91.1% Vitamin C 26.9%

Calcium 6.5% Iron 11.5%

*Based on a 2000 Calorie diet

Pork Chops And Rice Recipe