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Pork Chops Over Rice

Rated as 4.3 out of 5 Stars
4

"Fried pork chops over bacon and chicken-flavored rice."
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Ingredients

50 m servings 492
Original recipe yields 3 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 492 calories; 17.2 53.5 28.1 65 265 Full nutrition

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Reviews

Read all reviews 53
  1. 70 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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

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...

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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

The recipe as written is good for 2 maybe 3 but I have a family of 6 so I doubled the recipe. For the spices I used a pinch of each except cayenne, I omitted that and used a very small pinch of ...

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...