Pork Chops, Rice Creole
Hearty pork chops cooked in a flavorful tomato rice creole sauce, blending onions, peppers, and herbs for a comforting meal perfect for family dinners.
Ingredients
- 6 pork shoulder chops ⓘ
- 1 Tbsp. fat ⓘ
- 2 onions ⓘ
- 1 clove garlic, minced ⓘ
- 2 1/2 cups hot water ⓘ
- 1 can condensed tomato soup ⓘ
- 1/4 cup diced celery ⓘ
- 1/4 cup chopped green onion ⓘ
- 1/2 green pepper
- 2 Tbsp. chopped parsley ⓘ
- 3/4 cup raw rice ⓘ
- pepper ⓘ
- 1 tsp. salt ⓘ
- 1/2 bay leaf, crushed ⓘ
- pinch of thyme ⓘ
Instructions
- Season pork chops well on both sides with salt and pepper. Brown well in a hot skillet.
- Remove chops and drain off all but 1 tablespoon of fat.
- Slice 2 onions and brown them with minced garlic in the fat.
- Add hot water and condensed tomato soup to the skillet.
- Add chopped green onion tops, diced celery, chopped green pepper, chopped parsley, and raw rice.
- Season with salt, pepper, bay leaf, thyme, and marjoram.
- Mix well and pour the mixture over the pork chops in a casserole.
- Cover and bake in a moderate oven at 350°F for 1 1/4 hours or until meat and rice are tender.
- If rice becomes dry toward the end of baking, add a little hot water.
Tips & Substitutions
For a richer flavor, consider marinating the pork chops in a mixture of olive oil, garlic, and herbs for a few hours before cooking. If you don’t have celery, you can substitute with diced carrots or bell peppers. Additionally, for a spicier kick, add diced jalapeños or a dash of hot sauce to the mix. This dish also works well with brown rice for a healthier twist.
Serving Suggestions
Serve the Pork Chops and Rice Creole with a fresh green salad or steamed vegetables for a balanced meal. This dish pairs beautifully with a side of cornbread or crusty bread to soak up the delicious sauce. For a complete experience, consider serving it alongside a refreshing beverage like iced tea or lemonade.
Storage & Reheating
Leftover Pork Chops and Rice Creole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent the rice from drying out, cover with a lid, and warm in a skillet over low heat until heated through. You can also microwave it in short bursts, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chops, Rice Creole contains roughly 1093 calories, with 14g protein, 35g carbohydrates, and 103g fat. It is an excellent source of vitamin C (181% of the Daily Value), iron (110% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 709mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops instead of shoulder chops?
Yes, boneless pork chops can be used in this recipe. However, they may cook faster, so keep an eye on them to avoid overcooking. Adjust the baking time accordingly, checking for tenderness to ensure that the meat remains juicy.
What can I substitute for condensed tomato soup?
If you don’t have condensed tomato soup, you can use a mixture of canned crushed tomatoes and tomato paste. Combine about 1 cup of crushed tomatoes with 2 tablespoons of tomato paste for a similar consistency and flavor. This will also add freshness to the dish.
Is it possible to make this dish in a slow cooker?
Absolutely! To make this dish in a slow cooker, brown the pork chops first, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the pork is tender and the rice is fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).