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Pork Chops with Cumin Rice

Cumin lends a real southwestern flair to this satisfying main dish. The tender baked chops pick up extra flavor from the well-seasoned rice. Sometimes I use celery instead of green pepper and boneless skinless chicken breasts instead of the pork chops. —Loyse Keith, Enumclaw, Washington.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 bone-in pork chops (3/4 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 teaspoon chicken bouillon granules
  • 1 cup hot water
  • 1/2 cup uncooked long grain rice
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cumin


  • Sprinkle pork chops with salt and pepper. In a small ovenproof skillet, brown chops in oil for 2-3 minutes on each side. Remove and keep warm. Dissolve bouillon in water pour into skillet and stir to loosen the browned bits. Stir in the rice, onion, green pepper, Worcestershire sauce and cumin.
  • Place chops over rice. Cover and bake at 350° for 15-20 minutes or until meat juices run clear and rice is tender. Let stand for 5 minutes before serving.
Nutrition Facts
1 pork chop with 3/4 cup rice: 581 calories, 26g fat (8g saturated fat), 111mg cholesterol, 850mg sodium, 43g carbohydrate (1g sugars, 1g fiber), 40g protein.

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  • CookingHubby
    Feb 4, 2013

    No comment left

  • EmilyR369
    Nov 20, 2011

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  • Originaljoy22
    Nov 2, 2009

    Easy to make and really tasty!! Thanks for the recipe. Will definitly make again.

  • threecuds
    Jul 7, 2009

    Mmmmm - delicious! My whole family loved the recipe; quite flavourful! I doubled the rice and water, and doubled the baking time as well. Thanks for a yummy one!

  • Sprowl
    Dec 15, 2006

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  • KIM
    Jul 10, 2006

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  • zoeymoose
    Feb 20, 2006

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