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Indian Pork Chops and Rice

Indian Pork Chops and Rice created by Rita1652

I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Grease 10 x 13 dish and preheat oven to 350 degrees.
  • Note - If using regular table salt, reduce amount by at least half.
  • In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
  • Mix rice and mushroom soup.
  • Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
  • Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
  • Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
  • Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
  • Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
  • Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.
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RECIPE MADE WITH LOVE BY

@puppitypup
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@puppitypup
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"I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!"
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  1. AshK5246
    These were pretty good. I will probably make a few adjustments for the next go around. My DH thought they were a little salty (I don't think ANYTHING is too salty) so I will cut back a little there, and maybe spice the rice up some more. Overall it is very fast and easy, so I will be having it again!
    Reply
  2. Rita1652
    Indian Pork Chops and Rice Created by Rita1652
    Reply
  3. Rita1652
    This was OK We did like it. I`m sure there are many ways to improve it. First salted 3 times plus all the salt in the soup make this a high sodium dish.30 percent for the day. And thats this one dish. The cloves gave of it`s aroma when cooking but not in taste. I used basmati rice to go with the Indian style.The baking times can be cut back for mine where a little dry. And the rice on top did dry out! Maybe the tomatoes and onions should be on top of the rice to help keep it moist.
    Reply
  4. puppitypup
    I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!
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