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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F and spray baking pan with non-stick cooking spray. | 2. In frying pan on medium to high heat, sear to brown pork chops in oil on both sides. | 3. While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all. | 4. In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned. | 5. Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender. | 6. Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
pork chop	4		cut boneless	3284.0127	664.7858	107.2294	21.4096
grain rice	1 1/2	1/2		-	-	-	-
black pepper				-	-	-	-
onion soup mix	1 1/2	1/2		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.