Skillet Vegetable Pork Chops
Juicy pork chops are cooked to perfection in a savory tomato and rice sauce, accented with green pepper rings for added flavor and color. This hearty dish offers a comforting, well-balanced meal that's quick to prepare and ideal for family dinners or casual gatherings.
Ingredients
Instructions
- Lightly sprinkle pork chops with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat.
- Brown pork chops on both sides, then reduce heat.
- Drain tomatoes and add the liquid to the skillet.
- Coarsely chop the tomatoes and add them to the skillet with the pork chops.
- Stir in the uncooked quick cooking rice.
- Place a green pepper ring on each pork chop.
- Cover and simmer for 40 to 45 minutes or until chops are tender.
Tips & Substitutions
For a flavorful twist, consider marinating the pork chops in a mixture of olive oil, garlic, and herbs before cooking. If you don't have quick cooking rice, regular rice can be used; just adjust the cooking time accordingly. Adding other vegetables like zucchini or mushrooms can enhance the dish, giving it a more robust flavor profile, similar to what you'd find in some American recipes.
Serving Suggestions
Serve these pork chops alongside a fresh salad, such as Layered Mixed Vegetable Salad, or roasted potatoes for a complete meal. For a heartier option, consider pairing them with a warm bowl of Cheddar Ham Chowder. A light dessert, like fruit salad, can balance the savory flavors nicely.
Storage & Reheating
Store any leftover Skillet Vegetable Pork Chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat, adding a splash of water or broth to keep the pork chops moist. You can also microwave them, but be cautious not to overcook and dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Vegetable Pork Chops contains roughly 513 calories, with 2g protein, 10g carbohydrates, and 54g fat. It is an excellent source of vitamin C (132% of the Daily Value) and vitamin A (102% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2387mg per serving (104% 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 for this recipe?
Yes, boneless pork chops can be substituted for bone-in chops. Just be mindful of the cooking time, as boneless chops may cook faster. Aim for an internal temperature of 145°F for safe consumption.
What can I do if I don't have green pepper?
If green pepper isn't available, you can substitute with red or yellow bell peppers for a sweeter flavor, or even use poblano peppers for a bit of heat. Both alternatives will still add a nice color and texture to the dish.
Is it possible to make this dish in the oven instead of on the stovetop?
Yes, you can adapt this recipe for the oven. Preheat to 350°F, assemble the ingredients in a baking dish, cover with foil, and bake for about 40-50 minutes until the pork chops are tender and cooked through. This method can enhance the flavors as they meld together.
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).