Reviewed: May 10, 2012

Great flavor and texture. The only thing I did differently was to deglaze the pan with wine after browning the chops. I then added the onions and a little water, covered the pan and steamed the onions. I used quick cooking rice not instant and that worked fine. This is going in my recipe box for sure.

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Reviewer:

Joyce Adkins

Cooking Level: Expert

Living In: Mount Ulla, North Carolina, USA

Reviewed: Apr. 16, 2012

This was good. I did make some changes. When I browned the pork chops I seasoned them with some salt and pepper. I did not have any tomato soup so I used a can of diced tomatoes and then I used taco seasoning instead of the chili powder and oregano. My family ate it up and I will definitely make this again.

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Reviewer:

AMYS

Reviewed: Jan. 25, 2012

Very good flavor and super easy to make.

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Reviewer:

shannavj

Reviewed: Sep. 29, 2011

Super tasty and super easy. A family favorite now. I take a few shortcuts. Sometimes I don't brown the chops. And I don't use an onion. Also, I don't have an oven-proof skillet, so I just put it in a casserole dish. I change up the herbs and spices, too.

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3 users found this review helpful

Reviewer:

HRS

Cooking Level: Intermediate

Reviewed: May 9, 2011

Made this for dinner the other night and it was wonderful. I made a few changes though. I substitdiced the tomato soup for diced tomatoes with green chilies and the kidney beans for black beans. I omitted the olives and cooked the rice on the side. I also added crushed red pepper, Cilantro paste, a red and black pepper blend and a new orleans spice mix. I will make again using my subs.

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Reviewer:

VictoriaSe49896

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: May 7, 2010

Easy one dish meal, but I felt it needed a few adjustments. For one, I omitted the oregeno and replaced it with 1 tsp. dried cilantro and 1/2 tsp. cumin. This made the recipe more 'mexican-style' to me. Also I used black beans instead of kidney beans, I really think there are a lot of different beans that would go well with this dish. I used minced garlic and sauteed it with the onions. All in all it was good but not great, I will try it again though, maybe add a few more things for more flavor and freshness, possibly fresh diced tomatoes?

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Reviewer:

eutopiaofapril

Reviewed: Mar. 29, 2010

This came out great! The olives and onions weren't too strong and it was a perfect blend of flavors. I was surprised the pork chops weren't seasoned first, but they surprisingly came out great! I used 8 thin pork chops instead and just a tid bit more beans and rice to balance. Lasted for days of leftovers!

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Reviewer:

karidenise

Reviewed: Dec. 28, 2009

Delicious! I used pinto beans instead of kidney beans, and it turned out amazingly! I will definitely make this again.

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Reviewer:

skattleyatches

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Nov. 12, 2009

This is a great quick 1-dish meal. I usually only make it with two chops, enough for dinner for two, and then use the left over rice mixture for lunches. I used diced tomatoes and a bit of left over tomato sauce instead of soup last time and it gave it a fresher tomato taste.

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Reviewer:

susanh

Reviewed: Feb. 27, 2009

This is a great recipe and so easy to prepare. I did make a few changes: I didn't use onions (husband doesn't care for them), used black beans instead of the kidney beans; pre-cooked organic long grain rice instead of using white rice; used garlic and onion powder and course ground pepper. I will omit the oregano the next time I prepare this. I recommend this for a quick, easy and delicious dinner!

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6 users found this review helpful