Chili Pork Chops with Rice and Cheese



6 servings (1 pork chop plus 3/4 cup rice each)

Recipe from



1 tablespoon Pure Wesson Vegetable Oil
1 /2 pounds boneless pork chops (6 chops = about 1 1/2 lb)
1 cup chopped onion
1 clove garlic, minced
1 can (14.5 oz each) Hunt's Stewed Tomatoes No Salt Added, undrained
1 can (14 oz each) reduced-sodium chicken broth
1 tablespoon Gebhardt Chili Powder
1 1/2 cups instant rice
1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
Chopped green onion or chopped fresh parsley, optional


Hands On: 25 minutes
Total: 35 minutes

1. Heat oil in large skillet over medium-high heat for 1 minute. Cook pork chops 6 minutes or until golden brown, turning once. Remove from skillet; cover to keep warm.

2. Add onion and garlic to skillet. Cook 3 minutes, or until tender. Stir in tomatoes with their liquid, broth and chili powder; bring to a boil. Stir in rice; reduce heat to low. Simmer, covered, 10 minutes, or until rice is tender.

3. Arrange pork chops on top of rice mixture. Sprinkle with cheese; cover. Simmer 5 minutes, or until cheese is melted. Top each serving with chopped green onions or chopped fresh parsley, if desired.

November 2008
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