Chili Pork Chops with Rice and Cheese

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


  • 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


  1. 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.
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