Texas Pork Chops

chef.jackson's picture

Oct. 12, 2011


Condensed chili beef soup 11 1/4 Ounce (1 Can)
Cooked rice 3/4 Cup (12 tbs)
Chopped green pepper 2 Tablespoon
Sliced ripe olives 2 Tablespoon
Pork chops 1 1/2 Pound (4 Thick)
Tomatoes 16 Ounce , chopped and drained (1 Can)
Onion 1 Medium , sliced
Clove 1 Medium , minced



1. Trim off excess fats on chops.


2. Take a bowl and combine rice, ¼ cup soup, olives and green pepper.

3. Create a pocket by slitting each chop from the outer edge and fill it with rice mixture.

4. Fasten the chops with skewers or toothpicks.

5. Take a skillet, brown chops, and drain off excess fat.

6. Stir in tomatoes, garlic cloves and onions and cook by covering for about 1 ¼ hours until the ingredients get blended well. Mixture should be stirred occasionally during the cooking time.


7. Serve the Texas Pork Chops with beans or mash, spooning the thick gravy sauce on top.

Recipe Summary

Difficulty Level: Easy
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 286Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 317 mg13.21%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet