Pork Chops and Dirty Rice Recipe - Allrecipes.com
Pork Chops and Dirty Rice Recipe
  • READY IN ABOUT hrs

Pork Chops and Dirty Rice

Recipe by  

"This recipe is very easy and quite tasty. I have made it every year for the last 25 years. Children seem to love it. The rice has a wonderful flavor."

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Ingredients Edit and Save

Original recipe makes 4 pork chops Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
  3. Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
  4. Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2009

When I make this recipe, I omit the oil and add cream of mushroom soup and a can of peas. I spread the cream soup on the bottom of the pan, sprinkle the onion soup mix over top, then the can of drained peas, then the rice then the browned chops. Then pour boiling water over top. The cream soup mixes with the onion soup and then comes up through the rice and over the chops. I also use 1 1/2 cups of long grain rice for the 3 cups of water. Yummy

 
Most Helpful Critical Review
Oct 19, 2010

Rice tasty but my thick pork chops were so dry even with 45 minutes of baking with lid on and at a lower temperature . Needs a gravy to eat it and definatly less time at baking.Maybe 25 minutes would have sufficed. Sorry won't be saving this recipe

 
Sep 25, 2009

This recipe is so easy to make, little mess & my family absolutely loves it!!! I would recommend this to anybody, it's awesome!!!

 
Jan 21, 2010

Double the recipe and added one more pork chop for my large family baked in a large baking pan. Thought the onion soup might overpower but they sweetened up. Turned out pretty yummy but the one pork chop on top got a bit dry. The others that were "under neath" were tender and delicious. Thank belveal. I will be making this again

 
Jul 05, 2011

4 stars for a soup recipe is pretty good although this one is almost a 3. The rice ( I used Basmati ) had a wonderful flavour but was perhaps just ten minutes overcooked. I'd suggest 1/3 cup less water and 10 minutes less cooking. The chops were delicate and juicy but not all that flavourful so next time I'll brine before searing and ramp up the soup mix with a caramelized onion/beef broth reduction. A little extra salt wouldn't hurt either.

 
Oct 05, 2010

I followed the recipe exactly and it was yummy! It was very tender and flavorful, and my rice was perfectly done. My husband and 13 month old gobbled it up. I will be making this again.

 
Mar 19, 2010

I seasoned the pork chops with salt, pepper, and garlic before browning. I also added a can of cream of mushroom soup to the rice mixture before topping with the pork. Very good recipe!

 
Mar 30, 2011

Yummy! Added a can of cream of mushroom as well. Chops were tender and juicy.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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