Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 378.1
- Total Fat: 14.5 g
- Cholesterol: 55.2 mg
- Sodium: 417.0 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.8 g
- Protein: 24.1 g
View full nutritional breakdown of Baked Pork chops & Rice with veggies calories by ingredient
Baked Pork chops & Rice with veggies
Submitted by: GONNABEHALFOFMEIntroduction
Nice one dish meal Nice one dish mealNumber of Servings: 8
Ingredients
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8 pork chops (refuse discarded)
1.75 cup uncooked long grain brown rice
1 small onion, sliced or chopped
2 cloves minced garlic
3 cups of chicken broth
1 tsp italian seasoning blend
1 cup frozen peas and carrots
1 10 oz package of frozen broccoli
1 Tbsp. olive oil
Directions
Makes 8 servings.
Spray an 13x9 pan with cooking spray. Spray a 11 x 7 pan with cooking spray (we make 2 pans because we need this many servings! adjust recipe to suit) Put rice in bottom of pan. Put sliced or chopped onion and minced garlic on top of rice. Place peas, carrots and broccoli evenly over the rice and onion/garlic.
Brown pork chops in olive oil in a skillet over medium-high heat. Place pork chops on top of onions.
Pour broth evenly over both pans--just covering rice and veggies. Be careful not to use too much liquid as it will make rice mushy and too little will dry out the dish.
Cover with foil. Bake at 350 degrees for an hour, or until rice is done and pork chops are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user GONNABEHALFOFME.
Spray an 13x9 pan with cooking spray. Spray a 11 x 7 pan with cooking spray (we make 2 pans because we need this many servings! adjust recipe to suit) Put rice in bottom of pan. Put sliced or chopped onion and minced garlic on top of rice. Place peas, carrots and broccoli evenly over the rice and onion/garlic.
Brown pork chops in olive oil in a skillet over medium-high heat. Place pork chops on top of onions.
Pour broth evenly over both pans--just covering rice and veggies. Be careful not to use too much liquid as it will make rice mushy and too little will dry out the dish.
Cover with foil. Bake at 350 degrees for an hour, or until rice is done and pork chops are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user GONNABEHALFOFME.
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Very Good
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Very Good
I had the same problem with too much liquid at the end of an hour - also added fresh mushrooms like some of the comments. I used Herbs de Provence because I had them on hand. I may try this in a slow cooker so that the liquid is absorbed without risking drying out the pork. - 4/13/11
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Made this for dinner last night. Added green pepper and onion to the rice and used Mediterranean seasoning instead of Italian (because thats what I had in the house) Had to cook an extra 15 minutes, uncovered, as the rice was still watery but the family really enjoyed it. Will make it again. - 4/6/11
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Incredible!
This is a wonderful recipe! Delicious! Very filling. Cooked for an hour and it still had broth (I used left over chicken broth instead of the bullion) put it back in the oven for 15 minutes and it came out fantastic! Would be great with chicken breast too. The chops were incredibly tender. Thanks!! - 1/2/10
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Incredible!
