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Chops with Fried Rice

 Chops with Fried Rice
Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana’s Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!
4 ServingsPrep/Total Time: 25 min.


  • 4 boneless pork loin chops (3/4 inch thick)
  • 1 tablespoon vegetable oil
  • 1 package (6.2 ounces) fried rice and vermicelli mix
  • 2 tablespoons butter
  • 2 cups hot water
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 tablespoon soy sauce


  • In a large skillet, brown pork chops in oil on both sides; remove and
  • keep warm. In the same skillet, saute rice mix in butter for 2
  • minutes. Stir in the water, mushrooms and contents of rice seasoning
  • packet.
  • Place pork chops over rice mixture; drizzle with soy sauce. Bring to
  • a boil. Reduce heat; cover and simmer for 10 minutes. Uncover;
  • simmer 2-5 minutes longer or until rice is tender and meat juices
  • run clear. Yield: 4 servings.
Nutritional Facts: 1 serving equals 391 calories, 17 g fat (6 g saturated fat), 69 mg cholesterol, 1,383 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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