Pork Chops with Garden Rice

Pork Chops with Garden Rice

KLJ071668

"This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone."
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Ingredients

1 h 30 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 496 mg
  • 20%

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
  3. In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
  4. Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Reviews

Read all reviews 82
  1. 99 Ratings

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Most helpful positive review

The rice was extremely flavorful and colorful. Next time I will put the rise mixture over the chops instead of the chops over the rice.

Most helpful critical review

very bland. Wont be making this again. Followed recipe exactly but i didnt have canned diced tomatoes so I chopped fresh ones. Very disappointed with this recipe esspecially since it ad high rat...

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The rice was extremely flavorful and colorful. Next time I will put the rise mixture over the chops instead of the chops over the rice.

I loved this recipe. The rice was very tasty. I used chicken broth, because I had it on hand. Also I didn't have mushrooms, but used shredded carrots. Almost any veggie would be good. This ...

Very Good. I love the caserol idea. Easy clean up. I totally tweaked the recipe though and made it into a sort of spanish rice (was simply in the mood).I added some onion and cooked it with some...

I , DUE TO MY HUSBAND DISLIKING THE COOKED TOMATOES ,MAKE ONE VERY SIMILIAR. BROWN THE SEASONED CHOPS AND PLACE IN BAKING DISH . DICE UP PEPPERS , ONIONS AND CARROTS (ADD MUSHROOMS , IF YOU LI...

The rice recipe is good, and I don't usually even really like rice! The pork chops are just okay, and a little bland. I added lots of fresh garlic and fresh tomatoes (instead of canned) to the r...

This was a BIG hit and very easy. I'm always looking for the one-dish dinners to make on busy nights. I did have to alter a little bit b/c I only had instant (Uncle Ben's in the bag rice). I ...

Thank you for a recipe with rice and pork chops that DID NOT have condensed soup in the mix! We enjoyed this recipe. I would kick up the rice mixture a little more next time with more onions an...

Made this last night and it was great. I didnt have the diced tomatoes so it may have been a little dry but it had great flavor and was an easy & quick meal.

This was a very good and healthy way to prepare a one-dish pork chop meal. We really enjoy the lightness of it. Next time I will try using Rotel tomatoes instead of plain for a little zippier ...

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