Pork Chop Rice Skillet Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Vegetable oil1 Tablespoon
 Pork chops4 (3/4 Inch Thick)
 Yellow onion1 Small, peeled and chopped
 Uncooked rice1 Cup (16 tbs)
 Sweet green pepper1 Medium, cored, seeded, and chopped
 Water2 1⁄4 Cup (36 tbs)
 Tomatoes/One can, 1 pound tomatoes, chopped, with their juice3 Medium, peeled and chopped
 Black pepper1⁄8 Teaspoon
 Salt1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1688 Calories from Fat 512

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 15.7 g78.3%

Trans Fat 0.4 g

Cholesterol 312.7 mg

Sodium 3201.4 mg133.4%

Total Carbohydrates 175 g58.5%

Dietary Fiber 11.7 g47%

Sugars 15 g

Protein 115 g230.6%

Vitamin A 141.2% Vitamin C 347.3%

Calcium 22% Iron 48.9%

*Based on a 2000 Calorie diet


1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the pork chops and cook, uncovered, for 4 minutes on each side, or until browned. Remove the chops to a platter and set aside.
2. Reduce the heat to moderately low, add the onion and rice to the skillet, and cook stirring, for 1 minute.
3. Add the green pepper, water, tomatoes, black pepper, and 1 teaspoon of the salt. Bring the liquid to a boil and place the pork chops on top of the rice. Sprinkle the remaining 1/2 teaspoon of salt on the chops and cover the skillet.
4. Reduce the heat and simmer for 25 minutes, or until the rice is tender and the pork chops are cooked through. Check after 15 minutes and add 1/4 to 1/2 cup of water if the mixture seems dry.