Pork chop and savoury rice recipe

Pork chop and savoury rice recipe

Healthy lunch or dinner preparation should not be difficult or time-consuming, therefore a fully-loaded rice meal is often the solution. These meals are not only ea to prepare, but they are typically healthful and fit into your daily calorie intake, particularly if you follow a balanced diet. This pork chop and savoury rice combines fried rice with risotto to make something delicious. Every mouthful of the rice has umami flavour and a bit of pork deliciousness.

Pork chop and savoury rice suggestion

Nothing beats a butter-based pork chop, and the savoury rice on the side adds some spice and flavour. Cut one or two slits into the pork chop fat before cooking to prevent it from curling up. Vegetables and flavourings abound in the rice, and you can customise it by adding more or other vegetables, like mushrooms, to the mix. Allow the pork to rest for a few minutes before serving. Serve them together and take pleasure in every mouthful.

When you want something appetising for lunch or dinner, steak and rice should suffice. Try this recipe for spicy pork chops and savoury rice.

Pork chop and savoury rice recipe

Pork chop and savoury rice recipe

Recipe by Carla Zinkfontein

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes


  • olive or vegetable oil

  • 2-4 seasoned pork chops

  • 1 large onion, diced

  • 4 cloves garlic, chopped finely

  • 1 small fresh chili, or dried, (optional)

  • 2 medium carrots, diced

  • 1 large bell pepper, diced

  • cups uncooked white rice, regular long-grain white rice, basmati or jasmine

  • 720ml vegetable stock , gluten-free if necessary

  • 30 cherry or grape tomatoes

  • cups frozen peas

  • tsp fine salt, plus more to taste

  • ½ tsp black pepper


  • For the pork chops
  • Heat a heavy pan until smoking.
  • Season the pork chops with salt and pepper. Cover with a bit of oil.
  • Seer the pork chops on each side until brown. Add some garlic and butter into the pan with a sprig of rosemary and baste the pork after the first flip. Cook until your preferred doneness has been reached.
  • For the rice
  • Put a large pan over medium heat and add the oil.
  • Once hot, add the onion and sauté until softened and just starting to colour. Add the garlic and chili and sauté for 1 minute more.
  • Add the carrot, bell pepper and raw rice and stir for a couple of minutes until the rice starts to make slight popping sounds.
  • Add the stock, tomatoes, peas, salt and pepper. Stir well, and as soon as the liquid on the entire surface is bubbling, give it a good stir, put on the lid and turn the heat to low.
  • Cook for 20 minutes with no peeking, then lift the lid and pull some rice aside with a spoon or tilt the pan to ensure most of the liquid has been absorbed.
  • If when you check it there is still liquid present keep it on the heat with lid on for another 5 to 10 minutes before proceeding with the next step.
  • Once the liquid has mostly gone, turn the heat off, and leave the pan with the lid on undisturbed for 5 to 10 minutes before serving.
  • Add the pork and serve with your savoury rice.
»Pork chop and savoury rice recipe«

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