Best 9 Pork Chop Dinner With Rice And Veggies Recipes

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Pork chops are a versatile and flavorful cut of meat that can be cooked in a variety of ways. When paired with rice and vegetables, pork chops make a satisfying and well-balanced meal. This article will provide you with a guide to cooking pork chops with rice and vegetables, ensuring a delicious and hearty dinner that will please the whole family. We will cover everything from selecting the right pork chops to choosing the perfect vegetables and cooking methods to achieve the best results. With a little planning and effort, you can create a pork chop dinner with rice and veggies that will become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CHOP DINNER WITH RICE AND VEGGIES



Pork Chop Dinner with Rice and Veggies image

Dinner's on the table in less than 30 minutes. Serve it with ease from the same skillet you cooked it in!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 5

6 pork boneless loin chops, 1/2 inch thick (1 1/4 lb)
2 cans (10 3/4 oz each) condensed reduced-fat cream of mushroom soup
1 bag (1 lb) frozen baby peas, carrots, pea pods and corn, thawed and drained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked instant brown rice

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.
  • Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
  • Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.

Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 70 mg, Fiber 5 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg

BAKED PORK CHOPS WITH VEGETABLE RICE



Baked Pork Chops with Vegetable Rice image

Very appealing looking and the bonus is that it tastes great. I got this recipe out of a magazine several years ago. The preparation time is merely guess work.

Provided by Darlene10

Categories     Pork

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons vegetable oil
4 -6 pork chops, trimmed
1 onion, chopped
1 clove garlic, minced
1 cup long grain rice, parboiled
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup diced or sliced zucchini (do not peel)
1 1/2 cups chopped fresh roma tomatoes
1 cup diced sweet pepper (red, green or yellow)
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups chicken stock

Steps:

  • In large skillet over medium-high heat, heat oil.
  • Brown chops on both sides; remove and set aside.
  • Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
  • Add rice, curry powder, cumin and oregano; stir to coat rice.
  • Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
  • Bring to boil; reduce heat, cover and simmer for 10 minutes.
  • Transfer mixture to 13 x 9 baking dish.
  • Nestle pork chops into rice; pour any juices from meat over top.
  • Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
  • discard bay leaf.

Nutrition Facts : Calories 616, Fat 22.5, SaturatedFat 6.8, Cholesterol 140.9, Sodium 583.9, Carbohydrate 50.7, Fiber 3.4, Sugar 7.3, Protein 49.4

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

STIR-FRIED RICE NOODLES WITH PORK CHOPS



Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

  • Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
  • Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
  • Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

PORK CHOPS AND RICE



Pork Chops and Rice image

This recipe comes straight from my great aunt in Georgia. It has been my favorite since I was a little girl. Very simple to make and even better to eat! Serving size depends on how many chops you use.

Provided by Icancook2

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

1 (10 1/2 ounce) can French onion soup
1 cup uncooked long grain white rice (not instant)
4 pork chops (at least four bone-in)
salt and pepper

Steps:

  • Pre-heat oven to 350 degrees.
  • Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.
  • Cover the rice with can of French Onion Soup (save the can!).
  • Brown the pork chops in a large skillet and set aside.
  • Fill the saved can with water and pour into the skillet that you just browned the pork chops.
  • Scrape the fixins from the pan with the water and pour all into the casserole dish.
  • Stir together all ingredients that are in dish and spread rice evenly out on the bottom.
  • Place chops in single layer on top of rice mix.
  • Bake in oven for 1/2 hour uncovered.
  • Cover with foil and bake additional 1/2 hour.

PORK CHOPS WITH GARDEN RICE



Pork Chops with Garden Rice image

This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.

Provided by KLJ071668

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h30m

Yield 6

Number Of Ingredients 13

6 (1 inch thick) pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ cup chopped green bell pepper
½ cup chopped orange bell pepper
⅓ cup chopped green onions
½ cup thinly sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
  • In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
  • Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g

PORK CHOP AND RICE DINNER



Pork Chop and Rice Dinner image

This recipe combines two family favorites-pork and rice. It's a traditional type of meal I've come to rely on for my hurried, hectic weekdays and for casual entertaining.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 11

6 boneless pork chops (3/4 inch thick)
1 tablespoon butter
Salt and pepper to taste, optional
1 cup uncooked long grain rice
1 small onion, chopped
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups water
1 cup shredded sharp cheddar cheese
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a skillet, brown pork chops in butter; season with salt and pepper if desired. Remove from the skillet and set aside. Reserve 2 tablespoons drippings; add rice, onion and garlic. Mix well. Stir in soup, water, cheese, pepper and salt. , Transfer to a greased 13x9-in. baking dish; arrange chops over rice mixture. Cover and bake at 350° for 1 hour; uncover and bake 15 minutes longer or until rice is tender and pork juices run clear.

Nutrition Facts : Calories 507 calories, Fat 21g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 603mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

PORK CHOPS WITH PINEAPPLE-CILANTRO RICE



Pork Chops with Pineapple-Cilantro Rice image

Bake browned pork chops in pineapple-cilantro rice with cabbage for a sensational one-skillet meal you'll want to add to your weeknight rotation.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 10

4 small center-cut bone-in pork chops, each about 1 inch thick (about 2 1/4 pounds total)
Kosher salt (we use Diamond Crystal)
2 tablespoons vegetable oil
1 1/2 cups chopped fresh pineapple (8 ounces)
1 tablespoon finely chopped fresh ginger
2 teaspoons sambal oelek, plus more for serving
1 cup basmati rice
1 3/4 cups low-sodium chicken broth
8 ounces Savoy cabbage, sliced into 1/2-inch strips (about 3 cups)
1/2 cup chopped fresh cilantro, plus more leaves for serving

Steps:

  • Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate.
  • Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and 3/4 teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices.
  • Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek.

Tips:

  • Choose the right pork chops: Thicker chops (1-inch or more) will stay moist and tender during cooking. Look for chops that are evenly marbled with fat.
  • Brine the pork chops: Brining helps to tenderize and flavor the pork chops. You can brine them for as little as 30 minutes or up to overnight.
  • Cook the pork chops over medium heat: This will help to prevent them from drying out. If you cook them over high heat, they will quickly brown on the outside but remain raw on the inside.
  • Use a meat thermometer to ensure that the pork chops are cooked to the desired doneness: Pork chops are considered safe to eat when they reach an internal temperature of 145 degrees Fahrenheit. However, many people prefer to cook them to a slightly higher temperature, such as 160 degrees Fahrenheit.
  • Let the pork chops rest before serving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Conclusion:

Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or baking them, by following these tips, you can ensure that your pork chops turn out perfectly every time. Serve them with your favorite sides, such as rice, vegetables, or mashed potatoes, for a complete and satisfying meal.

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