Pork Chops and French Onion Rice

Pork Chops and French Onion Rice

"Only one skillet is needed to make this scrumptious pork dish....the rice actually cooks right in the skillet with the rest of the ingredients.  It couldn't be easier. "
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
  2. Stir the soup, water, black pepper, celery, thyme and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the pork is cooked through and the rice is tender, stirring the rice occasionally.

Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Very tasty and easy to make. I used reduced sodium soup because another review said it was too salty with the regular. I was out of thyme but it was fine without. The only thing I'll do differen...

Most helpful critical review

Sorry, I wasn't a fan of this. It was a little too salty, I'm guessing from the soup, since I didn't add any salt. And the pork chops were on the dry side. We ate it, but probably won't be ma...

Most helpful
Most positive
Least positive
Newest

Sorry, I wasn't a fan of this. It was a little too salty, I'm guessing from the soup, since I didn't add any salt. And the pork chops were on the dry side. We ate it, but probably won't be ma...

Very tasty and easy to make. I used reduced sodium soup because another review said it was too salty with the regular. I was out of thyme but it was fine without. The only thing I'll do differen...

I always use brown rice so it takes longer for the rice to cook, but for as easy as this is it's an excellent dish! We love it :)

liked this one a lot, left out the celery, added 1/4 tsp of crushed dried tarragon. this paired well with an american pinot grigio by Barefoot.

This seemed to be a stove top version of the ol' No Peek Chicken - only thing missing was the cream of chicken soup... Ok, but not my favorite. Kid's didn't so much love it either.

kids love this one

Tastes fine, but presentation is challenging. Much better if you use boneless. Bones are invisible in the rice + sauce.

Sorry, we didn't like this one at all, unfortunately :( It was salty and the chops were quite dry.