Pork Chops Over Rice

Pork Chops Over Rice

34
Dave 0

"Fried pork chops over bacon and chicken-flavored rice."
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Ingredients

50 m servings 502 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
  2. Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
  3. Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
  4. Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

34
  1. 46 Ratings

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Most helpful positive review

Too much cayanne pepper. Scale it back to about 1/2 tspn. Added sliced mushrooms and a pinch of saffron to brown rice. After that it was amazing . Calls for 2 cups chicken broth. I used 1.75 cup...

Most helpful critical review

This was pretty good. I cut the cayenne pepper in half and it was just enough for us. Didn't want it to spicy.

Too much cayanne pepper. Scale it back to about 1/2 tspn. Added sliced mushrooms and a pinch of saffron to brown rice. After that it was amazing . Calls for 2 cups chicken broth. I used 1.75 cup...

Delicious! This dish was really easy and had lots of flavor. I did reduce the cayenne pepper a little bit; I think it would have been a bit too much if I wouldn't have.

My family loved it! I left out the cayenne pepper & had to cover the rice, add more broth & simmer twice as long to cook the rice all the way but was well worth it! Thanks for sharing this!

Note to self: Check other reviews before cooking. Need to cut back on the cayenne pepper. Other than that it is good recipe.

It was pretty good! Cut way down on the cayenne pepper as we are not much on super spicy food! Followed the recipe exactly... W/one exception.. I added a lil extra broth towards the end of simme...

This was pretty good. I cut the cayenne pepper in half and it was just enough for us. Didn't want it to spicy.

This is a fabulous recipe!! The cayenne is a bit strong even at 1/2 tsp so be wary of that. I brown everything, throw into a casserole dish and bake it, covered, at 300 for 2 1/2 hours. Delicio...

It was ok. My family was not impressed with this dish. Way too much cayenne pepper for the kiddo's.

This was really good. My teenage son, gobbled it up. I didn't have bacon so i browned in olive oil and no thyme so just left it out.