Pork Chops Over Rice
Total TimePrep: 10 min. Cook: 30 min.
- 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
- In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops.
- Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Mar 25, 2020
Thank you SO much for a great recipe and no unneeded commentary before providing the recipe! ??
Feb 25, 2018
YUMMY. I give this if I could 15,000 thumbs up. But can not. So I give it 4 stars.
Nov 11, 2016
This is a delicious recipe so easy and filling! I used boneless thin pork chops came out perfect !
Jun 16, 2016
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
May 5, 2015
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 .
Nov 20, 2014
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!
Nov 30, 2011
My Family Loved it, even the kids!
Jan 23, 2011
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.
Jan 5, 2011
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.
Aug 18, 2010
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.