Pork Chops Over Rice
If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
Ingredients
- 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
Reviews
YUMMY. I give this if I could 15,000 thumbs up. But can not. So I give it 4 stars.
This is a delicious recipe so easy and filling! I used boneless thin pork chops came out perfect !
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.
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.
This was really good - great flavor! My whole family loved it. The pork chops were a tad dry, but I think it was my fault.