New this month
Get the Allrecipes magazine

Pork Chops Over Rice

David Mears

"Fried pork chops over bacon and chicken-flavored rice."
Added to shopping list. Go to shopping list.


50 m servings 502 cals
Original recipe yields 3 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
  2. Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
  3. Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
  4. Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 502 calories; 17.6 g fat; 54.1 g carbohydrates; 28.8 g protein; 68 mg cholesterol; 905 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 47
  1. 62 Ratings

Most helpful positive review

Too much cayanne pepper. Scale it back to about 1/2 tspn. Added sliced mushrooms and a pinch of saffron to brown rice. After that it was amazing . Calls for 2 cups chicken broth. I used 1.75 cup...

Most helpful critical review

This was pretty good. I cut the cayenne pepper in half and it was just enough for us. Didn't want it to spicy.

Most helpful
Most positive
Least positive

Too much cayanne pepper. Scale it back to about 1/2 tspn. Added sliced mushrooms and a pinch of saffron to brown rice. After that it was amazing . Calls for 2 cups chicken broth. I used 1.75 cup...

Delicious! This dish was really easy and had lots of flavor. I did reduce the cayenne pepper a little bit; I think it would have been a bit too much if I wouldn't have.

My family loved it! I left out the cayenne pepper & had to cover the rice, add more broth & simmer twice as long to cook the rice all the way but was well worth it! Thanks for sharing this!

Note to self: Check other reviews before cooking. Need to cut back on the cayenne pepper. Other than that it is good recipe.

This is a fabulous recipe!! The cayenne is a bit strong even at 1/2 tsp so be wary of that. I brown everything, throw into a casserole dish and bake it, covered, at 300 for 2 1/2 hours. Delicio...

It was pretty good! Cut way down on the cayenne pepper as we are not much on super spicy food! Followed the recipe exactly... W/one exception.. I added a lil extra broth towards the end of simme...

It was great...made it to recipe except I thought it would be too hot for the kiddos so I cut the ceyenne pepper back some. It turned out perfect! Will make again

This is the best rice I have ever made. Ever. The pork chops are pork chops. They were juicy and tender but not very flavorful. This rice I will make again and again and again. Thank you for the...

Loved it. Used minute rice, though. Just cooked it separately and then added last to the grease, onion, and garlic. Plated it first then put pork chops on top. I will definitely make this ag...