Savannah Pork Chops and Rice

Recipe from

Southern Living


4 (3/4-inch-thick) boneless pork loin chops
2 tablespoons vegetable oil
1/4 cup diced onion
1 celery rib, sliced
2 (8-ounce) cans tomato sauce
1 cup uncooked long-grain rice
1 1/2 cups water
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon dried basil


Cook pork chops in hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned. Remove pork from skillet.

Sauté onion and celery in skillet over medium-high heat 2 minutes. Drain, if necessary. Stir in tomato sauce and next 5 ingredients; top with pork, and bring to a boil. Cover, reduce heat, and simmer mixture for 25 minutes.

Pam Clark, Fayetteville, Tennessee,

Southern Living

October 2000
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