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Tomato Pork Chops

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Submitted by grigg001

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

YIELD

6 servings

PREP

5 min

COOK

30 min

READY

35 min

This is weeknight cooking at its easiest. Raw rice goes in the bottom of a baking dish, pork chops on top, then fresh tomato and onion slices. Water covers it all, and the oven does the rest.

As the chops cook, their juices drip down into the rice along with the sweet tomato and onion. Everything finishes tender and flavorful in about 30 minutes.

Pro Tips

  • Check the water level: Make sure water just covers the pork chops so rice cooks through without drying out
  • Slice evenly: Cut tomatoes and onions in uniform slices so they cook at the same rate
  • Use bone-in chops: Bone-in pork chops stay juicier during baking than boneless

Ingredients

1 237
CUP ML RICE
2 473
CUPS ML WATER
1 1
EACH ONION
2 2
EACH TOMATOES
6 6
EACH EACH PORK CHOP *

Directions

Take a 9×13 glass baking dish and cover the bottom with the rice.

Lay the pork chops on top of the rice.

Slice the onion and tomato and lay on top of the porkchops.

Pour the water into pan. The water should cover pork chops.

Cook at 350℉ (180℃) F until the pork chops are done (about 30 min).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 127 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 11%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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