Tomato Pork Chops Ii – a delicious recipe with water, white rice, pork chops, salt, onion, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2
Arrange pork chops in a 9x13 inch baking dish. Season with salt and pepper to taste.
3
Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and drain excess fat from pan.
4
Top each pork chop with a slice of onion. Place a heaping mound of rice on each chop, followed by a whole tomato that you have sliced open slightly to allow the tomato juices to run out. Pour the remaining tomatoes and juices over all along with any remaining onions.
5
Bake at 350 degrees F (175 degrees C) for 25 more minutes.
748
kcal
Calories
29
g
Fat
58
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups water, 1 1/2 cups uncooked white rice, 8 pork chops, salt and pepper to taste, and more.
Yes, Tomato Pork Chops Ii falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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