Chili Pork Chops with Rice and Cheese

(8 ratings)
Total Time
Number Of

Tender pork chops simmered with tomatoes and rice sprinkled with cheese

  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1-1/2 pounds boneless pork chops (6 chops = about 1-1/2 lb)
  • 1 cup chopped onion
  • 1 cloves garlic, minced
  • 1 can (14.5 oz each) Hunt's® Stewed Tomatoes No Salt Added, undrained
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 tablespoon Gebhardt® Chili Powder
  • 1-1/2 cups instant white rice, uncooked
  • 1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
  • Chopped green onion or chopped fresh parsley, optional
  1. Heat oil in large skillet over medium-high heat for 1 minute. Cook pork chops 6 minutes or until golden brown, turning once. Remove from skillet; cover to keep warm.
  2. Add onion and garlic to skillet. Cook 3 minutes, or until tender. Stir in tomatoes with their liquid, broth and chili powder; bring to a boil. Stir in rice; reduce heat to low. Simmer, covered, 10 minutes, or until rice is tender.
  3. Arrange pork chops on top of rice mixture. Sprinkle with cheese; cover. Simmer 5 minutes, or until cheese is melted. Top each serving with chopped green onions or chopped fresh parsley, if desired.
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Nutrition Information
Calories: 332 View complete nutrition information
Reviews (3)

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Overall Rating

beanie baby January 27, 2012

all my favorites in one recipes, this is an excellent dish for Super bowl Sunday

Quay January 24, 2012

Taste is Great love it so try it

bigwill November 22, 2011

its is so good i must tell everyone and pass it on 2thank you so much.i am goin 2 try more i hope evryboby like as mush as i enjoyed it again i thank you bigwill