Recipe: Skillet Pork Chops and Rice (7 variations)

SKILLET CHOPS AND RICE

4 pork chops (1 lb. total)
Salt and pepper (to taste)
1 (10 oz.) can onion soup
1 soup can water
1/2 cup chopped celery
1/4 tsp. thyme, crushed (optional)
1/2 cup rice

Brown chops; pour off fat. Season with salt and pepper.

Add soup, water, celery and thyme. Cover and simmer for 30 minutes.

Stir in rice. Cover and cook 20 minutes more or until chops and rice are tender.

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COUNTRY PORK CHOPS AND RICE (using butter)

4 to 6 pork chops
1 (10 oz) can French onion soup
1/2 cup water
1/2 cup chopped celery
1/2 cup uncooked rice
1/4 cup butter

Brown pork chops (use oil if necessary). Drain well.

Add remaining ingredients to skillet and simmer for 30-35 minutes or until chops are done. Serve hot.

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PORK CHOPS AND DIRTY RICE (using onion soup mix)

4 pork chops
1/2 cup flour
2 tbsp. butter or margarine
1 cup rice
2 cups water
1 envelope Lipton onion soup

Coat pork chops with flour and brown quickly in the margarine in heavy skillet.

Remove chops from skillet and add rice, water and soup mix. Place chops on top of rice, cover and cook on low for approximately 30 minutes.

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SKILLET PORK CHOPS AND RICE (onion soup mix and boiling water)

6 pork chops
Salt and pepper (to taste)
1 cup raw rice
2 cupa boiling water
1 envelope dry onion soup mix

Season chops with salt and pepper, brown in skillet. Drain off fat.

Sprinkle rice around chops. Combine boiling water and soup. Pour over chops and rice. Cover skillet, reduce heat; simmer until rice is tender and chops are not pink, approximately 45 minutes.

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PORK CHOPS AND RICE CASSEROLE

6 to 10 pork chops
Salt and pepper (to taste)
Oil
1 can onion soup
1 soup can water
Garlic salt or garlic powder (to taste)
1 cup raw rice

Salt and pepper chops and brown in small amount of oil. Remove from pan and drain all grease.

Place soup in pan. Add 1 can water, onion soup and garlic salt to taste. Bring to a boil. Add pork chops. Cover and simmer about 30 minutes, turning chops once.

Lift chops to add rice under them; stir rice mixture and replace chops on top. Cover and continue to simmer about 20 minutes longer or until liquid is absorbed by rice. May add more water, if necessary.

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PORK CHOPS AND FRIED RICE (using bell pepper, onion and Minute Rice)

4 large pork chops
Oil
1/2 cup water
1 green bell pepper, chopped
1 medium onion, chopped
1 can consomme soup
Soy sauce (to taste)
1 1/2 cups Minute rice

Fry pork chops in frying pan until brown; drain. Salt and pepper chops to taste.

Add 1/2 cup water to pan. Then put green pepper, onion and consomme soup in bottom of pan with pork chops on top. Sprinkle soy sauce over all ingredients. Put the lid on the pan and simmer until pork chops are cooked, about 45 minutes.

Remove chops from pan and stir rice into the soup mixture in the pan. Top with the pork chops. Cover and continue to simmer until rice is cooked, about 5 minutes.

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Hi Jan,

There are many versions of this recipe. The one that I found repeated most was the first one listed here so that may be the original recipe. There are also quite a few recipes calling for putting the browned chops on the rice mixture in a covered casserole in a 350 oven for 45 minutes to an hour and if needed, uncover and cook 10 minutes more or until liquid evaporates.

Happy Cooking!

Betsy