Pork Chops And Fried Rice

This hearty one-pan dish combines tender, pan-seared pork chops with a rich, savory fried rice base. The rice is cooked with scrambled eggs, crispy bacon bits, and a splash of soy sauce for deep umami flavor. Topped with the juicy pork chops and baked together, the flavors meld into a comforting, family-friendly meal. It&# 226;ÂÂs perfect for weeknight dinners when you want something satisfying but easy to prepare. The combination of salty bacon, aromatic rice, and tender pork creates a robust texture and taste that appeals to both kids and adults. Serve it straight from the casserole for a warm, home-style experience that feels indulgent yet simple.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 387.5

Description

This hearty one-pan dish combines tender, pan-seared pork chops with a rich, savory fried rice base. The rice is cooked with scrambled eggs, crispy bacon bits, and a splash of soy sauce for deep umami flavor. Topped with the juicy pork chops and baked together, the flavors meld into a comforting, family-friendly meal. It&# 226;ÂÂs perfect for weeknight dinners when you want something satisfying but easy to prepare. The combination of salty bacon, aromatic rice, and tender pork creates a robust texture and taste that appeals to both kids and adults. Serve it straight from the casserole for a warm, home-style experience that feels indulgent yet simple.

Ingredients

1 3/4 cups Water
3 tablespoons Soy sauce
1 1/2 cups Rice
1/4 cups Sliced green onions with
2 sl Bacon -tops
2 Eggs, beaten 4 Pork chops
2 tablespoons Water

Directions

1
Bring water to a boil in a saucepan, add rice, and boil for 20 minutes until tender; drain well.
2
In a skillet, cook bacon slices over medium heat until crisp.
3
Remove bacon from the skillet, crumble it, and set aside, reserving 2 tablespoons of bacon drippings.
4
In a small bowl, beat eggs with 2 tablespoons of water.
5
In the same skillet, heat 1 tablespoon of the reserved bacon drippings over medium-high heat.
6
Pour in the beaten eggs and scramble until just set.
7
Stir in the drained rice, crumbled bacon, sliced green onions, and 3 tablespoons of soy sauce; mix well.
8
Transfer the rice mixture into a greased 1.5-quart casserole dish, spreading it evenly.
9
In the skillet, brown the pork chops in the remaining 1 tablespoon of bacon drippings on both sides.
10
Arrange the browned pork chops on top of the rice mixture in the casserole.
11
Brush the pork chops with additional soy sauce.
12
Cover the casserole tightly and bake in a preheated 350ÃÂ°F (175ÃÂ°C) oven for 40 minutes, or until the pork chops are tender and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 387.5kcal

% Daily Value *
Total Fat 21.3g33%
Saturated Fat 7.1g36%
Cholesterol 23.0mg8%
Sodium 859.4mg36%
Total Carbohydrate 25.9g9%
Dietary Fiber 0.4g2%
Sugars 0.2g
Protein 20.9g42%

* 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

For best flavor, use day-old cooled rice if available, as it fries up better than freshly cooked rice.

If the pork chops are particularly thick, you may need to increase baking time by 10-15 minutes. Ensure internal temperature reaches 145ÃÂ°F (63ÃÂ°C).

You can substitute the bacon with turkey bacon for a lower-fat option, or omit it and use oil for cooking the rice and chops.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: pork chops, fried rice, bacon, eggs, soy sauce, casserole, one-pan meal, family dinner, comfort food, weeknight dinner, savory rice, baked pork, green onions, protein-rich, easy cooking

Read it online: https://www.chefs-mate.com/recipe/pork-chops-and-fried-rice/