BAKED PORK CHOPS AND RICE
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
10
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Calories
238 kcal
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Course
Main Course
BAKED PORK CHOPS AND RICE
Description
BAKED PORK CHOPS AND RICE begins with marinating bone-in pork chops in a mixture of salt, soy sauce, and brown sugar, allowing absorption of flavors and tenderization. Rice is cooked separately and set aside. The pork chops are browned using a sauté function in an instant pot, then simmered quickly in a sauce composed of canned tomatoes, tomato soup or paste, chicken broth, soy sauce, salt, and sugar, creating a rich and savory base.
Frozen mixed vegetables are added to the sauce, which is thickened with a cornstarch and water slurry. The cooked rice is layered in a baking tray, topped with the thickened sauce and the pork chops. Generous mozzarella cheese covers the top, and the dish is broiled briefly until the cheese melts and browns slightly. This method yields juicy pork combined with flavorful tomato sauce absorbing into the rice, with a melted cheesy finish.
Ingredients
- 2-3 lbs pork chops with bones
- 1 small bag mixed vegetables around 3 cups, frozen
- 2 cups mozzarella cheese for topping, or Mexican style cheese
- 3 cups rice
MARINATE FOR PORK CHOPS:
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
SAUCE:
- 1 can tomato
- 1 can tomato soup or tomato paste
- 1 /2 cup water
- 1 can chicken broth
- 1 /2 teaspoon salt
- tablespoons & 1 teaspoon sugar
THICKEN SAUCE:
- 4 tablespoons corn starch
- 6 tablespoons water
Instructions
- Marinate the pork chops overnight has the best result , if not just a few hours before cooking is ok too
- Cook 3 cups of rice in a rice cooker or pressure cooker. Set it aside for later.
- Browning the pork chops in the instant pot by push the sauté button then set it aside on the plate
- Pour a can of tomatoes, a can of tomato paste or tomato soup, broth, water, soy sauce, salt and sugar into instant pot, the pressure cooker and stir it. Put the pork chops back in the instant pot. Then, cover the lid and close the vent. Push manual setting for 1 minute then quick release.
- Take out the pork chop and set them aside. Add frozen vegetables to the sauce. Use a bowl mix corn starch and water. Push sauté button on instant pot then add corn starch mixture into the sauce and stir until the sauce is thicken.
- Put cooked rice into a baking tray and add sauce on top of the rice
- Lay the pork chops on top of the rice and topping with cheese
- Broil in oven for around 5 minutes until cheese melts and golden brown
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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