- 8 boneless pork loin chops (4 ounces each)
- 1 tablespoon canola oil
- 1 cup uncooked long grain rice
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup water
- 1 small onion, chopped
- 1 package (10 ounces) frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops.
- Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Yield: 8 servings.
Reviews for Pork Chops Over Rice
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"I read the reviews about the pork being dry so I changed it just a bit. I browned the pork chops in butter instead of oil, seasoned with salt and pepper. I doubled the amount of rice and liquids, seasoned it with dried minced onion and pepper, and I kept the same amount of peas. I left the pork on a plate and cooked the rice for about 13 minutes. Then I added the pork and continued cooking for another 12 minutes or so. Perfect!"
"My Family Loved it, even the kids!"
"I make this often, but I used a medium to large onion and a bit of butter. I also use frozen sugar snap peas instead of green peas. If you half the recipe, it's a perfect fit for two -- my husband always wants to chops, and and I have an extra for the next day's lunch. I haven't had a problem with the pork chop being dry, but maybe quartering an onion and adding it during the simmering with the lid on would help add moisture. Just a thought."
"I have to say that this one wasn't a winner for us. The pork chops were a little dry, and the rice mixture was really bland. While I might play with the seasonings and chop thickness, as it stands, I likely wouldn't make this one again."
"My pork chops came out a bit dry as well. But overall this has great flavor! I did use fresh thyme, since I had some in my herb garden. Next time I make it, I think I'll lightly sprinkle the chops with salt & pepper prior to browning."