Mom's Indian Pork Chops & Rice

"I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Recipe #182540."
photo by puppitypup photo by puppitypup
photo by puppitypup
photo by puppitypup photo by puppitypup
photo by The Spice Guru photo by The Spice Guru
Ready In:
1hr 20mins




  • Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
  • Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
  • Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
  • Bake, covered, at 350 degrees for 55-65 minutes.
  • Serve with a spatula to preserve your nice chop/tomato/onion stack.

Questions & Replies

Got a question? Share it with the community!


  1. When I served this for dinner tonight, hubby said "now that's a dinner!" I love the onion and tomato in this dish. I halved the cloves, 'cause I'm a wimp when it comes to spicy stuff. Wonderful flavor. My chops were about 5/8" thick and I baked them for only 30 minutes.
  2. I love, love, LOVE these! My grandmother used ground cloves in her pork chop recipe, too -- so this was already a comfort food for me on the first taste! I like the nice thick cuts of fresh onion and tomato too. I used the entire 2 teaspoons of rub. The bite of the mustard powder with the sweet cloves compliment each other deliciously. Somehow I knew I would love these... Thanks, laurenpie!


Love to sing, swim, kayak and bike! I enjoy making/eating homemade.
View Full Profile

Find More Recipes