Chili Pork Chops with Rice and Cheese
Minutes Prep time: 25
Minutes Total time: 35
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 35
Servings: 6
Difficulty: easy
1 tablespoon 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 111 mg | 11% |
Carbohydrate | 27 g | 9% |
Cholesterol | 70 mg | 23% |
Total Fat | 11 g | 17% |
Iron | 3 mg | 16% |
Calories | 332 kcal | 17% |
Sodium | 273 mg | 11% |
Protein | 29 g | 57% |
Saturated Fat | 4 g | 20% |
Sugars | 4 g | 0 |
Vitamin C | 8 mg | 14% |
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.
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.
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.
Chili Pork Chops with Rice and Cheese