Baked Pork Chops & Vegetable Rice

Prep Time
1 1/2h
Cook Time
1h 25m
Ready In

Recipe: #20914

September 09, 2015

"Another recipe from a family member that has been a winner at our house and has seen to many many reruns over the years. A wonderfully appealing dish that tastes as good as it looks - a must make for anyone loving pork chops, rice, zucchini and peppers."

Original is 4 -6 servings


  • Serving Size: 1 (435.2 g)
  • Calories 491.4
  • Total Fat - 21 g
  • Saturated Fat - 6 g
  • Cholesterol - 151.9 mg
  • Sodium - 849 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4.1 g
  • Protein - 49.2 g
  • Calcium - 116 mg
  • Iron - 4.1 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

In large skillet over medium high (I season the chops with salt and freshly ground black pepper before browning) heat oil and brown pork chops on both sides.

Step 2

Remove chops and set aside.

Step 3

Add onion and garlic to skillet, cover and cook until softened.

Step 4

Add rice, curry powder, cumin, and oregano, stir to coat rice.

Step 5

Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.

Step 6

Bring to boil, reduce heat, cover and simmer for 10 minutes.

Step 7

Transfer mixture to a 9 x 13 baking dish or small roaster.

Step 8

Nestle pork chops into rice and pour any juices from the meat over top.

Step 9

Cover and bake in 350 oven for 30 - 35 minutes or until rice is tender and liquid absorbed.

Step 10

Discard bay leaf before serving.


No special items needed.

4 Reviews


I followed the directions exactly, except for using only two boneless pork loins. This was very good for two people and we liked it. I have left overs of the rice that we'll enjoy. Thanks for the idea of parboiling the rice. I'll do that with my other recipes, too.


(3 Nov 2020)

dienia b

really good alot of flavor and easy too


review by:
(2 Feb 2016)


Very good - we used boneless chops but otherwise made as directed for a great one dish meal. Thanks for sharing!


review by:
(21 Nov 2015)


We love one pot meals and this did not disappoint! I used one skinned red pepper and peas for contrast. Also increased the herb/spices a wee bit. I would suggest seasoning the chops before browning. The chops were tender and juicy...perfect! This will definitely be made again. Thanks Gerry for sharing another of your wonderful recipes! Made for Billboard Recipe Tag.


review by:
(15 Nov 2015)

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