Mommy's Kitchen - Recipes From my Texas Kitchen: Pork Chops Ol'e

Wednesday, October 14, 2015

Pork Chops Ol'e

Amazingly tender pork chops with a south of the border flavor. Baked pork chops on a bed of taco flavored rice with onions and green peppers.  
If you're looking for a new and easy pork chop recipe I think you've come to the right place. I found this recipe for Pork Chops Ol'e a couple months back, and I'm glad I finally got around to making it. The rice has a wonderful Spanish rice flavor and the pork chops bake up fork tender. Make sure to add the peppers and onions, because that's what gives this dish so much flavor. 

I love recipes where everything is baked in one baking dish. I'm definitely more of a casserole person than my husband is, but he's getting better. The pork chops are browned before adding them, but that's it, everything else is baked together in one baking dish. 

I did adapt the recipe slightly by replacing the water with low sodium chicken broth, reducing the amount of tomato sauce, and omitting the cheese. I'm sure the cheese is good, but I thought it was perfect without it. If you love Spanish rice and pork chops this recipe is perfect for you.

I stumbled upon this recipe in one of my many favorite Amish cookbooksI have several recipes dog eared throughout the whole cookbook, so I thought it was about time I started cooking my way through a few of them. Everyone loved this recipe so much that I will definitely be making it again. Lets get to the recipe. 

Start by browning the pork chops in a large skillet in one tablespoon of oil; sprinkled with the Fiesta or Tony Chacheres seasoning, and pepper. Remove from skillet and set aside. 

In a 13 x 9 inch baking pan, combine rice, chicken broth, tomato sauce, and taco seasoning; mix well.  Arrange pork chops over rice; top with green pepper and onion slices. 

Cover with aluminium foil and bake  in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, liquid is absorbed, and rice is done. 



Pork Chops Ol'e


6 - pork chops, 1/2 inch thick 
1 - tablespoon olive oil
Fiesta pinto bean or Tony Chacheres Creole seasoning 
pepper to taste
1 - cup long grain rice, uncooked
2 - cups low sodium chicken broth
1/2 cup (4 oz) tomato sauce 
2 - tablespoons taco seasoning (1/2 packet)
1 - green bell pepper or anaheim pepper, sliced
1/2 of a small-med onion, sliced

In a large skillet brown pork chops in oil;  sprinkled with Fiesta or Tony Chacheres seasoning, and pepper. Remove from skillet and set aside. 

In a 13 x 9 inch baking pan, combine rice, chicken broth, tomato sauce, and taco seasoning; mix well. 

Arrange pork chops over rice; top with green pepper and onion slices.

Cover with aluminium foil and bake in a 350 degree oven for 1 - 1 1/2 hours or until pork chops are fully cooked, and the 
liquid is absorbed and rice is done.

yields 4-6 servings

source: The Amish Family Cookbook


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6 comments:

Micha @ Cookin' Mimi said... #

Tina, how did you know that I have pork chops in the fridge? I'm always looking for new ways to cook pork chops and this looks so tasty.

Colleen said... #

I think Tina must be psychic or something cause I just took out a package of chops out of the freezer yesterday.
Thanks for the recipe. My kind of dish when things can be put all in one pan.

Kitchen Monkey said... #

Can this be made in the crockpot ?

Anonymous said... #

Hi I'm not seeing the temperature for the oven. I'm somehow not seeing it. Thanx

Tina Butler said... #

The original recipe is for oven cooking, so I don't think it can be adapted for crock pot cooking. You might be able to google it and see if anyone else has tried it in the crock pot.

KJ said... #

This look delicious and I was looking for a different way to use pork chops this week. The only change I will make is using yellow rice, been on a yellow rice kick latley. Well back to finishing the grocery list and chores.