Pork Chops with Garden Rice Recipe - Allrecipes.com
Pork Chops with Garden Rice Recipe
  • READY IN 1½ hrs

Pork Chops with Garden Rice

Read Reviews (64)

"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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Original recipe makes 6 servings Change Servings
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Directions

  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).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2006

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.

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Most Helpful Critical Review
Feb 22, 2011

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 ratings.

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Jan 21, 2007

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 garlic. Then cooked the rice a little. I replaced the canned tomatoes with a tomato sauce and added about 1 tsp. of Cummin. Made the dish rich and comforting.

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Feb 01, 2006

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 is my new favorite pork chop recipe. So nice to not have cream of mushroom soup in it.

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May 01, 2008

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 rice. I think in the future I would cook the pork chops another way and serve the rice on the side.

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Nov 13, 2006

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 LIKE , CANNED OR FRESH ).SAUTE' TIL SOFTENED , THEN ADD RICE (I CUP ) , MIX WITH VEGIES , SPOON OVER CHOPS . I USE I CAN BEEF CONSOMME' ( USE WHAT EVER YOU LIKE ) AND 1 CUP HOT WATER ... POUR TOGETHER OVER THE CHOP MIXTURE . COVER AND BAKE AT 350 FOR 1 HOUR . SIMPLE AND EVERYONE , OF ALL AGES ,LOVES IT .

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Sep 20, 2010

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 cooked the rice in the bag in the microwave and par-boiled broccoli in chicken broth for 5 min. Then I added red pepper and fresh tomatoes (chopped). I drained most of the broth and mixed the rice and veggies together with a little bit of the broth to keep it from drying out. The rest was followed as directed and it was delicious.

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Jan 13, 2007

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 flavor. Also used brown rice instead of white.

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 496 mg
  • 20%

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

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