One-Pot Pork and Rice Recipe
One-Pot Pork and Rice Recipe photo by Taste of Home

One-Pot Pork and Rice Recipe

Read Reviews
4 6 9
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6 servings


  • 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

Nutritional Facts

1 pork chop with about 1/2 cup rice equals 391 calories, 10 g fat (3 g saturated fat), 83 mg cholesterol, 545 mg sodium, 40 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch 2 vegetable


  1. 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.
  2. Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as One-Pot Pork and Rice in Taste of Home December/January 2005, p46

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for One-Pot Pork and Rice

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 29, 2014

"I added 1 can, 14.5 oz, small diced and 1 can, 14.5 oz, stew tomatoes and it turned out flavorfull. The stew tomatoes had herbs. My wife said she wants me to make that dish anytime I want. She took the left overs to work for lunch. I cooked the chops in the dutch oven and bowned the rice on the chops drippings. I then transferred everything to a baking dish and baked it in the dish instead of the dutch oven it came out very moist. Next time I want to try my cast iron large skillet to bake it"

Reviewed Jul. 15, 2013

"This is a really simply recipe thats good for a week night dinner but the flavor is nothing special."

Reviewed Sep. 9, 2011

"Great concept but needs a little help. 1 hour was way too long for the pork chops - they were dry as a bone. Both rice and chops need a lot more seasoning. But with some adjustments, this could be a winner. Will try again."

Reviewed May. 4, 2010

"My family loved it. I did have to bake it a little longer for the rice to be done."

Reviewed Jan. 2, 2010

"I accidentally bought a can of crushed tomatoes instead of diced, but it came out fine. I also used chicken broth instead of the water for more flavor."

Loading Image