Pork chops and rice

3.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.7
  • Total Fat: 11.6 g
  • Cholesterol: 53.3 mg
  • Sodium: 544.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 26.3 g

View full nutritional breakdown of Pork chops and rice calories by ingredient


easy way to make an entire meal at once easy way to make an entire meal at once
Number of Servings: 4


    1 1/2 C brown rice
    1 TBSP Light butter
    1/4 C green onions chopped
    1/2 C mushrooms
    4 pork chops
    1 1/2 C chicken broth
    1 1/2 C water


Saute rice with butter in large skillet with green onions and mushrooms. Place in casserole dish and set aside. Brown pork chops in same pan and set on top of rice. Bring chicken broth and water to boil in same pan and pour over pork chops and rice. Cover and cook 45 min at 375 or until rice and pork is cooked through. Uncover after 30 min.

Number of Servings: 4

Recipe submitted by SparkPeople user JOSIERUPP.

Member Ratings For This Recipe

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    It sounded really good, but we really didn't care for it. Not a lot of flavor. Maybe some of the recommendations might pep it up a bit. - 9/3/08

    Reply from JOSIERUPP (7/13/09)
    Your all right that it doesn't have much flavor alone. I should have mentioned that when I make this for my family we have corn on the side. Mixed in with the rice gives it more flavor.

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    Made this for dinner tonight, din't have much flavor, will not make again. Good idea, though. - 8/6/08

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    This was very good...My picky 4 year old gobbled it up...I was wanting something different and found it...the only thing I did different was adding cream cheese and cheddar to the top of it at the end and it was good!!!! The meat was so tender & to get tender pork chops can be hard. Family loved it. - 6/19/08

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    This was awesome!!! It was very east to make also, which is a huge plus. We will make this a lot. Thanks - 5/30/08

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    my husband and mother also loved it they want another haha thanks for a good recipe. meat was so tender - 4/13/08