This comforting one-pan meal combines tender baked pork chops with a rich, savory fried rice base. The rice is cooked with crispy bacon bits and fluffy scrambled eggs, creating a textural delight that is both hearty and satisfying. Soy sauce adds a deep umami flavor that ties the dish together perfectly. It’s an ideal choice for busy weeknights when you want a homemade meal that feels special without requiring hours of effort. Serve it warm with extra green onions for a fresh crunch. This dish is a family favorite that brings together simple ingredients into a cohesive, delicious plate.
Pork Chops & Fried Rice
Description
This comforting one-pan meal combines tender baked pork chops with a rich, savory fried rice base. The rice is cooked with crispy bacon bits and fluffy scrambled eggs, creating a textural delight that is both hearty and satisfying. Soy sauce adds a deep umami flavor that ties the dish together perfectly. It&# 226;ÂÂs an ideal choice for busy weeknights when you want a homemade meal that feels special without requiring hours of effort. Serve it warm with extra green onions for a fresh crunch. This dish is a family favorite that brings together simple ingredients into a cohesive, delicious plate.Ingredients
Directions
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Bring 1 3/4 cups of water to a boil in a saucepan. Stir in the rice and continue boiling for 20 minutes, or until tender. Drain any excess water if necessary.
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While the rice cooks, place bacon in a skillet over medium heat. Cook until crisp, then remove from skillet and crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet, discarding the rest.
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In a small bowl, combine the beaten eggs with 2 tablespoons of water. Set aside.
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Pour the egg mixture into the skillet with the reserved bacon drippings. Cook over medium heat, stirring gently, until the eggs are just set but still moist.
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Add the drained rice, crumbled bacon, and 3 tablespoons of soy sauce to the skillet with the eggs. Mix well to combine all ingredients evenly.
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Transfer the rice and egg mixture into a greased 1 1/2 quart casserole dish, spreading it out evenly.
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Heat the remaining bacon drippings in the skillet over medium-high heat. Brown the pork chops on both sides until golden.
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Arrange the browned pork chops on top of the rice mixture in the casserole dish.
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Brush the pork chops with additional soy sauce if desired. Cover the casserole dish tightly with foil or a lid.
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Bake in a preheated 350ðF (175ðC) oven for 40 minutes, or until the pork chops are tender and cooked through.
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Remove from oven and let stand for 5 minutes before serving. Garnish with sliced green onions if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 399.5kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 7.1g36%
- Cholesterol 23.0mg8%
- Sodium 1494.2mg63%
- Total Carbohydrate 27.8g10%
- Dietary Fiber 0.7g3%
- Sugars 1.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the casserole dish is covered tightly during baking to keep the rice moist and the pork chops tender.
If you do not have bacon drippings, you can substitute with butter or vegetable oil for cooking the eggs and browning the pork.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
For added flavor, consider mixing in some frozen peas or carrots with the rice before baking.
