Pork Chops Ole Recipe
Pork Chops Ole Recipe photo by Taste of Home
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Pork Chops Ole Recipe

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4.5 22 34
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This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd-pleaser. A dear friend shared this recipe with me several years ago. -Laura Turner, Channelview, Texas
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6 servings


  • 6 pork loin chops (1/2 inch thick)
  • 2 tablespoons canola oil
  • Seasoned salt and pepper to taste
  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup uncooked long grain rice
  • 2 tablespoons taco seasoning
  • 1 medium green pepper, chopped
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving: 515 calories, 27g fat (9g saturated fat), 121mg cholesterol, 587mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 41g protein.


  1. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
  2. Meanwhile, in a greased 13x9-in. baking dish, combine the water, tomato sauce, rice and taco seasoning.
  3. Arrange chops over rice; top with green pepper. Cover and bake at 350° for 1 hour or until rice and meat are tender. Uncover and sprinkle with cheese.
    Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary.
    Yield: 4-6 servings.
Originally published as Pork Chops Ole in Taste of Home February/March 1995, p27

Light-Bodied Red Wine

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

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sunshinewonder User ID: 8911591 252563
Reviewed Aug. 12, 2016

"My sweet guy and I loved this. I have done baked rice dishes a few times before and have learned to make sure to use a covered casserole dish as sometimes just foil as a cover doesn't hold in enough heat to cook the rice in the time described. The pork chops were perfectly tender. I used a homemade blended taco seasoning to make sure it was spicy enough for us, and put the green pepper in with the rice (instead of on top) along with a chopped onion and half a cup of corn so the rice would have lots of flavor, color, texture, and some vitamins. It's a casserole, you can usually sneak extra veggies in and on them, especially if they follow a flavor profile that matches (in this case Mexican.) I served it with cilantro, picante sauce, and fat free sour cream. Using extra lean pork and reduced fat cheese made this even heathier. I'll be making this again!"

shannondobos User ID: 5115022 244854
Reviewed Mar. 3, 2016

"This was a very easy recipe to make with items that I had on hand. It is definitely a safe option with flavors that appeal to nearly everyone. That being said, nothing about it was really "wow" to me. As Peapod0114 noted, this would be a great recipe to use as a base and maybe jazz up a bit with some additions such as onion and garlic, or even switching it up to a bolder cheese."

Peapod0114 User ID: 7145890 241295
Reviewed Jan. 7, 2016

"This was an easy recipe to make. The chops turned out real tender. I didn't have green pepper but I had small sweet peppers that I used. I added onion and garlic. This is one of those recipes that you can really make your own and use this as your starting point. Thanks for sharing! As a reminder to other reviewers please remember to keep your comments constructive and kind."

nanagreen User ID: 6864091 238887
Reviewed Dec. 7, 2015

"I needed a quick recipe and found this in my recipe box. It was so easy to prepare. After reading the reviews, I'm guessing some of these people peeked into the casserole before it was done. It needs to be tightly covered for the whole baking time of 1.5 hours. The rice needs all that steam to cook thoroughly. I doubled every ingredient and it came out perfect ! My family, including my 5 yr old grandson, loved it !"

vivmazz User ID: 7650001 226419
Reviewed May. 16, 2015

"I have been making this recipe since the 90s

I debone pork chops, and I double the recipe except for chops . My family has always liked it,
You can't ask for an easier tastier recipe."

kbussey User ID: 614681 222807
Reviewed Mar. 15, 2015

"My family did not like this recipe and asked me to throw it away. I agreed. Edible, but nothing great. My daughter loves spanish rice, but didn't like this. The chops were dry. The overall taste was boring."

peanutsnona76 User ID: 8027573 4756
Reviewed Nov. 11, 2014

"The rice wasn't even near cooked by the time the chops were-used long grain white rice and followed recipe exactly. Chops were delicious, however, as I removed them when they were done. Had to leave the rice in the oven for a 1/2 hour longer."

SuziT User ID: 56999 3500
Reviewed Aug. 19, 2013

"This is my hubby's favorite pork chop recipe!! Chops always tender, great flavor!!"

cinawal User ID: 82785 4767
Reviewed Jul. 2, 2013

"This dish has excellent flavor and the rice was delicious. I can not wait to make this again!"

pckennedy User ID: 1629802 3088
Reviewed Jun. 7, 2013

"Easy and delicious."

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