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+ servings

Pork Chops with Dirty Rice

A classic recipe that I have been making for years.
Course Dinner, Lunch
Keyword pork chops, rice
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • thick cut pork chops
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1/2 pound mushrooms. coarsely chopped
  • beef bouillon cubes, crushed
  • 4 cups cooked long grain rice
  • 1 can cream of mushroom soup
  • 1 pound ground pork, cooked and drained
  • 1/2 cup water
  • parsley chopped, garnish


  • Heat oven to 350º
  • Prepare rice according to package directions. Set aside.
  • In a small skillet, brown ground pork until no longer pink inside. Drain and set aside.
  • Heat oil and butter in a large skillet over medium heat.
  • Add pork chops, fry for about 5 to 8 minutes per side.
  • Remove from skillet, sprinkle with salt, pepper and oregano, set aside.
  • In same skillet, saute celery, onion, green pepper, garlic, mushrooms and crushed bouillon cubes, simmer for about 10 minutes.
  • In a large bowl, stir together rice, cream of mushroom soup, ground pork and celery mixture, stir well. Set aside. In same skillet, add a 1/2 cup water, bring to a boil, stirring constantly to loosen browned bits from bottom of pan, boil 1 to 2 minutes.
  • Spray 2 quart baking dish with non-stick cooking spray. Spoon rice mixture into prepared baking dish. Place pork chops on top of rice mixture, pour water mixture over pork chops.
  • Cover and bake for 45 minutes.
  • Uncover and bake for 10 to 15 minutes longer.
  • Sprinkle with parsley and serve.