- 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
"I would not make this recipe again. It is a very dry dish, even though I added the pork chops halfway as suggested by others. It's really just dry seasoned rice with plain porkchops... I'll stick with recipes with cream soups added next time. I did make a quick gravy to serve with this at the last minute - my husband and son ate it without the usual compliments.Also, there was too much thyme - IMHO"
"This was great and so easy to make. I liked that I didn't have to use the oven on a warm/hot day. I used the suggestion of LilAmyLou and simmered the rice mixture for about 10 to 12 minutes before adding the pork chops back to the skillet. I didn't have any frozen peas so I used frozen broccoli instead. My family said to keep using the broccoli. I cut back the thyme to 1/4 teaspoon (personal taste) and used home make chicken broth. I also used only 2 large pork chops as we are not big meat eaters. This left enough rice to have for lunch the next day. Will definitely make this again ."
"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."