Fried pork chops over bacon and chicken-flavored rice.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

492 calories; protein 28.1g 56% DV; carbohydrates 53.5g 17% DV; fat 17.2g 27% DV; cholesterol 64.9mg 22% DV; sodium 265.5mg 11% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2012
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 cups, the rest white wine ! . Delicious and easy one pan meal. Read More
(27)

Most helpful critical review

Rating: 3 stars
02/14/2013
Let me start by saying that the rice was very, very flavorful. It's an easy to follow recipe but I did do a couple of things differently. First of all, I used 8 chops but only doubled the recipe ingredients. Which might explain why the chops were a little bland. Well either that or I didn't salt and pepper enough (no clear measurements to go by). After browning the chops, instead of putting them on a paper towel, I put them on a plate and covered with foil. This way I could add the juices that settled at the bottom of the plate to the rice when I put in the chops. I used 1 cup white and 1 cup brown rice and I gave a large onion a rough chop and sliced four large pieces of garlic, instead of dicing and mincing them. I added 1 cup of broth to scrape the pan then added the rest of the broth to the rice. Because I doubled the ingredients, I used 2 tsp of cayenne (even though I read a lot of other reviews saying that even 1 tsp seemed to be too much). By the end of the final 20 minute cooking time, the rice tasted fiery hot and wasn't even close to being done. So, I added 1 more cup of broth (5 altogether) and let the dish cook for another 20 minutes. Some of the pieces of rice were still stiff and the chops were somewhat dry but the extra cup of broth toned down the fire a bit. Because the chops were a bit bland/dry and the rice was stiff after 40 minutes, I can only give this 3 stars. But I would still give this another try. Read More
(4)
79 Ratings
  • 5 star values: 45
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/02/2012
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 cups, the rest white wine ! . Delicious and easy one pan meal. Read More
(27)
Rating: 5 stars
12/09/2012
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. Read More
(17)
Rating: 5 stars
01/21/2013
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! Read More
(15)
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Rating: 5 stars
01/08/2015
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. Delicious. Thanks for the recipe! Read More
(10)
Rating: 5 stars
01/27/2014
Note to self: Check other reviews before cooking. Need to cut back on the cayenne pepper. Other than that it is good recipe. Read More
(8)
Rating: 5 stars
09/17/2016
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 recipe! Edit: made with chicken breasts instead of pork and it was excellent as well! Read More
(5)
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Rating: 4 stars
01/20/2013
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 simmering to allow the rice to fully cook. Overall a very tasty rice dish.. Will def make this again! Read More
(4)
Rating: 5 stars
12/06/2012
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 Read More
(4)
Rating: 3 stars
02/13/2013
Let me start by saying that the rice was very, very flavorful. It's an easy to follow recipe but I did do a couple of things differently. First of all, I used 8 chops but only doubled the recipe ingredients. Which might explain why the chops were a little bland. Well either that or I didn't salt and pepper enough (no clear measurements to go by). After browning the chops, instead of putting them on a paper towel, I put them on a plate and covered with foil. This way I could add the juices that settled at the bottom of the plate to the rice when I put in the chops. I used 1 cup white and 1 cup brown rice and I gave a large onion a rough chop and sliced four large pieces of garlic, instead of dicing and mincing them. I added 1 cup of broth to scrape the pan then added the rest of the broth to the rice. Because I doubled the ingredients, I used 2 tsp of cayenne (even though I read a lot of other reviews saying that even 1 tsp seemed to be too much). By the end of the final 20 minute cooking time, the rice tasted fiery hot and wasn't even close to being done. So, I added 1 more cup of broth (5 altogether) and let the dish cook for another 20 minutes. Some of the pieces of rice were still stiff and the chops were somewhat dry but the extra cup of broth toned down the fire a bit. Because the chops were a bit bland/dry and the rice was stiff after 40 minutes, I can only give this 3 stars. But I would still give this another try. Read More
(4)