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Pork Chops with Bacon 'n Egg Fried Rice

 
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Baked pork chops with bacon and egg fried rice. Browned on the stovetop and finished in the oven for tender pork.

Yield

48

servings

Prep

20

min

Cook

40

min

Ready

60

min

 

Ingredients

1 ¾ cups water
1 ½ cups rice
2 slices bacon
2 large eggs
beaten
2 tablespoons water
2 tablespoons soy sauce, tamari
¼ cup scallions, spring or green onions
with tops, sliced
4 pork chops
*

Directions

  1. Cook the rice; bring the water to a boil in a saucepan, stir in rice, reduce heat to simmer and cover; about 20 minutes. Meanwhile, in a skillet, cook the bacon until crisp. Remove the bacon and crumble, reserving 2 tablespoons of the bacon drippings. Set aside. Preheat oven to 350℉ (180℃) F.

  2. In a small bowl, combine the eggs and 2 tablespoons of water. In the skillet cook the eggs in 1 tablespoon of the reserved bacon drippings. Add to the rice, along with the crumbled bacon, onion and 2 tablespoons of soy sauce. Toss to mix well and turn into a greased 1 ½ quart (1 ½ liter) casserole dish.

  3. In the skillet, heat the remaining 1 tablespoon of bacon drippings over medium-high heat. Dry and season the pork chops with salt and black pepper. Brown the pork chops on all sides.

  4. Arrange the pork chops on over the rice mixture in the casserole, cover, and back for about 30 minutes or until the pork chops are cooked through and tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 21213% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 542mg 23%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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