One-Pot Rice and Pork Chops

Total Time
Prep 5 mins
Cook 25 mins

This is a great meal for week nights or when you don't have a lot of time, as it is ready in half an hour. Add a green salad and you have a complete meal!

Ingredients Nutrition


  1. In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
  2. In a Dutch oven, heat the oil over medium-high heat.
  3. Brown the chops, turning once, about 4 minutes.
  4. Transfer to a plate.
  5. Drain off the fat from the pan.
  6. Add the stock and water and bring to a boil, stirring.
  7. Add the rice and corn.
  8. Reduce the heat, cover, and simmer for 10 minutes.
  9. Stir in the remaining parsley.
  10. Nestle the pork chops and any accumulated juices in the rice.
  11. Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.
Most Helpful

This made a good, quick weeknight meal with very little prep work required and only one pan to wash. I needed to cook this about 10 minutes longer for the rice to become completely tender.

Ginny Sue October 19, 2009

Very good and very tasty! Easy to make. I didn't have fresh parsley, so I used 4 tsp of dry parsley flakes. I also used basmati rice instead of long grain and a small can of mexican corn, since I didn't have regular kernel corn. Very easy to make and everyone loved it! Will definitely make again. Thanks for a great recipe!

Deej613 June 23, 2009