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Pork Chops with Cumin Rice

 Pork Chops with Cumin Rice
Cumin lends a real Southwestern flair to this satisfying main dish sent by Loyse Keith, Enumclaw, Washington. The tender baked chops pick up extra flavor from the well-seasoned rice. "Sometimes I use celery instead of green pepper and boneless skinless chicken breasts instead of the pork chops," Loyse notes.
2 ServingsPrep/Total Time: 30 min.


  • 2 bone-in pork chops (3/4 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 teaspoon chicken bouillon granules
  • 1 cup hot water
  • 1/2 cup uncooked long grain rice
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cumin


  • Sprinkle pork chops with salt and pepper. In a small ovenproof
  • skillet, brown chops in oil for 2-3 minutes on each side. Remove and
  • keep warm. Dissolve bouillon in water pour into skillet and stir to
  • loosen the browned bits. Stir in the rice, onion, green pepper,
  • Worcestershire sauce and cumin.
  • Place chops over rice. Cover and bake at 350° for 15-20 minutes
  • or until meat juices run clear and rice is tender. Let stand for 5
  • minutes before serving. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.