Old Faithful (Pork Chops)

Old Faithful (Pork Chops)

Ready in 45 minutes
35 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Old Faithful (Pork Chops)"

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Try this Old Faithful (Pork Chops) recipe, or contribute your own. "Onion" and "Rice" are two tags used to describe Old Faithful (Pork Chops).

"I made a few changes, but this was a great base recipe. I used wild rice with some pignoli (pine) nuts added to it, and also used a lot of it to serve as a side dish. I also heavily seasoned the pork chops before browning them, and included sliced mushrooms with the juice to the dish as well as red bell pepper in addition to the green called for in the recipe. I didn't want the rice to get overcooked, so I checked it in 30 minutes and the pork was done and I had al dente rice. I served it with some garlic & cheese drop biscuits and the whole family loved it. I added a photo of my results. "


Ingredients

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4 medium Pork Chops
6 tablespoons Raw rice
1 14.5-oz can chicken broth
1 medium Onion; sliced
2 medium Tomatoes; sliced
1/2 Green pepper; cut in rings
salt and pepper; to taste

Original recipe makes 4 Servings

Servings  

Preparation

Pre-heat oven to 350-F degrees and lightly grease a covered casserole dish in which the pork chops will fit well; set aside. Brown both sides of the pork chops in a skillet over medium-high heat. Place the raw rice on the bottom of a lightly greased casserole dish. Place the browned pork chops on top of the raw rice. Top the pork chops with slices of onion, tomato, and green pepper. Season to taste with salt and pepper, then pour the chicken broth over the contents of the casserole dish.

Cover and bake for 1 hour, and serve warm.

Verified by stevemur

Old Faithful Pork Chops; bright and delicious!!
tripletmama

See review by L48Shark for recipe changes seen here.
L48Shark


cendo

Calories Per Serving: 497 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Tasty and easy. I added 3/4 cup basmati rice, which seemed about right. I also seasoned the pork with Lawry's, which gave it good flavor.
ckdixon 4 months ago

Very good and very easy to put together! I used canned tomatoes and added green chile for some spice.
Valerie411 8 months ago

marie0717 1 year ago

I made a few changes, but this was a great base recipe. I used wild rice with some pignoli (pine) nuts added to it, and also used a lot of it to serve as a side dish. I also heavily seasoned the pork chops before browning them, and included sliced mushrooms with the juice to the dish as well as red bell pepper in addition to the green called for in the recipe. I didn't want the rice to get overcooked, so I checked it in 30 minutes and the pork was done and I had al dente rice. I served it with some garlic & cheese drop biscuits and the whole family loved it. I added a photo of my results.
L48Shark 1 year ago

Vey easy. The chops were moist and tender. Definitely one of my favorite pork cop recipes,
actucci 1 year ago

I too added more rice and am glad I did.... it was sooo good! This would be great with chicken too!
aliciaburgessjones 2 years ago

Hubby absolutely loved this !
darren-janicerowe 2 years ago

I made this yesterday and it was excellent. As he ate hubby kept repeating 'I love the rice.' The pork chops were a little over done so I'll shorten the cooking time next time I make it,which I'm sure will be very soon.
Sue953 2 years ago

cobhbhoy 2 years ago

I made this using a frozen vegetable mix of red peppers, onion, broccoli, and mushroom because the grocer's peppers were awful last week. I used fresh tomatoes on top of the canned ones. I used a short grained rice and doubled the rice amount and liquid. The flavor and texture of the rice was amazing. I will definitely make this again, and hopefully with the called-for ingredients. Even with the veggie shortcut, I would and will make it again. Thanks!
brattycake 2 years ago

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