Show Subscription Form






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

Pork Chops Ole Recipe

Read Reviews
4.5 21
Publisher Photo
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

Ingredients

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

Directions

  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.


Reviews for Pork Chops Ole

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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 :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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 !"

MY REVIEW
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."

MY REVIEW
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."

Loading Image