My family loves this! Very easy to make as it is a one dish meal. Pork chops can be substituted with chicken or smoked sausage.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.

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  • Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

Nutrition Facts

469 calories; 14.2 g total fat; 74 mg cholesterol; 1164 mg sodium. 56.9 g carbohydrates; 31.1 g protein; Full Nutrition

Reviews (29)

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39 Ratings
  • 5 star values: 23
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/21/2013
made this tonight.but i tweaked it some. i used some olive oil and the butter to brown the chops..i also added sliced red onion fresh garlic and splash of red wine while they cooked..i didnt have wild rice so i used a pkg chicken flavor rice couldnt even tell. to top it all off in the bowls i added shredded colby jack cheese..it was da bomb!! Read More
(17)
Rating: 5 stars
08/26/2016
Very good recipe so nice and easy. I was serving corn on cob as a side so I omitted the can of corn in the recipe. Used basmati rice rather than the wild rice & herbs and I added 1/4 tsp herbs de provence 1/4 tsp smoked paprika and pinch of sea salt and pinch of pepper. It was very tasty and my whole family enjoyed it. Read More
(7)
Rating: 5 stars
05/28/2014
Switched the recipe a bit. Used spanish rice with an extra dash of chipotle seasoning- yummy! Even my picky one ate this! Read More
(6)
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Rating: 5 stars
04/10/2016
This was great as written but I was worried that the amount of rice seemed a little skimpy for 4 people since the box indicates that it's only 3 servings. So I made up for it by adding in about 1/2 of instant brown rice to beef it up a little. My husband loves things spicy so he added cayenne pepper and some hot sauce to his and deemed it perfection. I served it with cornbread. Read More
(4)
Rating: 5 stars
12/18/2017
This is a very versatile recipe that leaves you open to lots of options depending on what you have on hand. As suggested I substituted cooked chicken breasts for the pork as that's what I had in the house. I've also substituted or added broccoli carrots and peas. Easy and good. It's a keeper. My leftovers reheated well for lunch the following day. Read More
(3)
Rating: 4 stars
10/06/2016
I had to tweak it for what I had on hand. I and our guests loved it. My husband not so much.:) Read More
(3)
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Rating: 5 stars
04/07/2014
This is a good skillet recipe. I needed something fast for dinner and this was the answer. Thank you for sharing. Every one really enjoyed it. I did kick things up a notch with some onion and red pepper flakes. This is a keeper. Read More
(3)
Rating: 5 stars
10/13/2017
Delicious! I did make some changes because of what I had on hand. I had some leftover rice. I used 2 cups. No Italian tomatoes just regular diced tomatoes. I sautéed 1 onion and some garlic added the undrained tomatoes drained corn some Italian seasoning a teas of beef bullion simmered for a bit. Then put in the browned pork chops whole. I think I will dice them up next time. I put all in the oven and baked covered for 30 min. I didn't use any water since my rice was already cooked. Very nice weekday meal. Thank You! Read More
(3)
Rating: 5 stars
05/02/2017
SImply and easy and gives plenty of leftovers for the week for my wife and I. We use the pre cubed pork chops because it makes it so much quicker. All you have to do is heat up the chops and add stuff without having to cut everything up. Read More
(2)