Onepotriceandporkchops Recipes

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ONE-POT PORK AND RICE



One-Pot Pork and Rice image

No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (5 ounces each)
2 teaspoons canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 envelope pork gravy mix
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water

Steps:

  • In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

Nutrition Facts : Calories 391 calories, Fat 10g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 545mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

ONE-POT RICE AND PORK CHOPS



One-Pot Rice and Pork Chops image

This is a great meal for week nights or when you don't have a lot of time, as it is ready in half an hour. Add a green salad and you have a complete meal!

Provided by Irmgard

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh parsley, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 pork loin chops with bone
2 tablespoons vegetable oil
2 cups chicken stock
1 cup water
1 1/2 cups long-grain rice
1 cup corn kernel

Steps:

  • In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
  • In a Dutch oven, heat the oil over medium-high heat.
  • Brown the chops, turning once, about 4 minutes.
  • Transfer to a plate.
  • Drain off the fat from the pan.
  • Add the stock and water and bring to a boil, stirring.
  • Add the rice and corn.
  • Reduce the heat, cover, and simmer for 10 minutes.
  • Stir in the remaining parsley.
  • Nestle the pork chops and any accumulated juices in the rice.
  • Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.

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