Best 8 Indian Pork Chops And Rice Recipes

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**Journey into Culinary Delights: Discover the Exquisite Symphony of Indian Pork Chops and Rice**

Embark on a tantalizing culinary journey as we unveil the secrets behind the delectable dish of Indian Pork Chops and Rice. This symphony of flavors is a testament to the richness and diversity of Indian cuisine. Each bite promises an explosion of aromatic spices, tender pork, and fluffy rice, leaving you craving for more.

Our culinary adventure begins with a carefully crafted marinade, a harmonious blend of aromatic spices and tangy flavors, infusing the pork chops with an irresistible depth of flavor. The marinated chops are then seared to perfection, achieving a beautiful golden-brown crust that encases the succulent and juicy meat within.

Complementing the succulent pork chops is a fragrant and fluffy bed of rice, cooked to perfection with the delicate infusion of aromatic spices. This rice serves as the perfect canvas for the rich and flavorful pork chops, allowing their flavors to take center stage.

To elevate this dish to culinary greatness, we present two tantalizing variations that showcase the versatility of this recipe. The first variation introduces a vibrant green chutney, a refreshing and herbaceous condiment that adds a burst of tangy and spicy notes, perfectly balancing the richness of the pork chops.

The second variation takes a more traditional route, incorporating a creamy and flavorful yogurt sauce, creating a luscious and velvety accompaniment that effortlessly enhances the flavors of the pork and rice.

Whether you prefer the vibrant green chutney or the creamy yogurt sauce, both variations promise a culinary experience that will leave you spellbound. So, prepare to embark on this delightful journey, where each bite of Indian Pork Chops and Rice unveils a new layer of culinary artistry.

Here are our top 8 tried and tested recipes!

MOM'S INDIAN PORK CHOPS & RICE



Mom's Indian Pork Chops & Rice image

I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Recipe #182540.

Provided by laurenpie

Categories     One Dish Meal

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 teaspoon dry mustard
1 teaspoon ground cloves
1 teaspoon olive oil
1/2 large onion, cut to four 1/4-inch slices
1 large tomatoes, cut to four 1/2-inch slices
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 ounce) can sliced mushrooms
1/2 cup water
3 cups cooked rice, hot

Steps:

  • Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
  • Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
  • Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
  • Bake, covered, at 350 degrees for 55-65 minutes.
  • Serve with a spatula to preserve your nice chop/tomato/onion stack.

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

PORK CHOPS OVER RICE



Pork Chops Over Rice image

If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

8 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1 small onion, chopped
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme

Steps:

  • In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts :

BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

INDIAN PORK CHOPS AND RICE



Indian Pork Chops and Rice image

I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!

Provided by puppitypup

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 pork chops
1/4 teaspoon dry mustard
1/4 teaspoon clove
1 pinch kosher salt
1/8 teaspoon fresh ground pepper
1/2 tablespoon olive oil
1 (10 1/2 ounce) can mushroom soup
3 cups cooked rice
1 -2 large sweet onion
1 pinch kosher salt
1 -2 large tomatoes
1 pinch kosher salt

Steps:

  • Grease 10 x 13 dish and preheat oven to 350 degrees.
  • Note - If using regular table salt, reduce amount by at least half.
  • In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
  • Mix rice and mushroom soup.
  • Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
  • Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
  • Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
  • Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
  • Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
  • Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

Nutrition Facts : Calories 474.3, Fat 17.8, SaturatedFat 5.5, Cholesterol 75, Sodium 482.3, Carbohydrate 49, Fiber 1.8, Sugar 3, Protein 27.3

GRILLED PORK CHOPS WITH INDIAN SPICE RUB



Grilled Pork Chops With Indian Spice Rub image

Grilled pork chops are delicious, but the marriage between the open flame and Indian-inspired spices takes this dish to another level.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 38m

Yield 6

Number Of Ingredients 14

6 bone-in pork loin chops (about 1 inch thick)
1 tablespoon/15 mL cumin (ground)
1 tablespoon/15 mL brown sugar
2 dried chilies
1 teaspoon/5 mL whole cloves
1 teaspoon/5 mL coriander seeds
1/2 teaspoon/2.5 mL curry powder
1/2 teaspoon/2.5 mL cardamom powder
1/2 teaspoon/2.5 mL onion powder
1/2 teaspoon/2.5 mL black peppercorns
1/2 teaspoon/2.5 mL mustard seeds
1/2 teaspoon/2.5 mL cinnamon (ground)
1/4 teaspoon/1.25 mL garlic powder
1 teaspoon/5 mL kosher salt

Steps:

  • Gather the ingredients.
  • Place chiles, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
  • Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto​ the grill.
  • To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about 2 layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for 2 minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.
  • Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After the meat has had a chance to rest, serve immediately with your favorite side dishes.
  • Enjoy.

Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 232 mg, Sugar 2 g, Fat 3 g, ServingSize 6 pork chops (6 servings), UnsaturatedFat 0 g

CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE



Curried Pork Chops and Cauliflower with Basmati Rice image

Curry and apple chutney combine to make wonderful flavors.

Provided by Scott Koeneman

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 13

1 ½ cups uncooked basmati rice
3 cups water
4 cups cauliflower florets
4 (4 ounce) pork chops, trimmed
1 ½ teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 ½ teaspoons curry powder
2 teaspoons all-purpose flour
½ cup low-sodium chicken broth
½ cup buttermilk
¼ cup apple chutney
6 green onions, chopped, divided

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
  • Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
  • Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 75.9 g, Cholesterol 37.3 mg, Fat 6.8 g, Fiber 5 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 98.3 mg, Sugar 10.4 g

GRANDMAN PORK CHOPS AND RICE



Grandman Pork Chops and Rice image

Boneless pork chops with Mexican-style rice. Quick and easy! Try adding a few dashes of hot sauce for a little extra heat!

Provided by Donna

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ cups water
¾ cup uncooked white rice
6 (3/4 inch thick) boneless pork chops
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
½ onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 ¼ cups water, divided
1 (10.75 ounce) can tomato soup
2 tablespoons taco sauce

Steps:

  • In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  • Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
  • Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 42.6 g, Cholesterol 97.3 mg, Fat 13.2 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1121.7 mg, Sugar 7.2 g

Tips:

  • Choose thick-cut pork chops for best results.
  • To ensure the chops are cooked evenly, pound them to an even thickness before cooking.
  • To add extra flavor, marinate the pork chops in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
  • Use a heavy-bottomed skillet or griddle to cook the pork chops. This will help prevent them from sticking and burning.
  • Sear the pork chops over high heat to create a nice crust. Then, reduce the heat to medium-low and continue cooking until the chops are cooked through.
  • To make the rice, use a long-grain variety such as basmati or jasmine rice. Rinse the rice well before cooking to remove any starch.
  • To add flavor to the rice, cook it in a mixture of water and chicken broth. You can also add vegetables, herbs, or spices to the rice while it cooks.

Conclusion:

This Indian-style pork chops and rice dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and flavorful, and the rice is fluffy and aromatic. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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