As I post this recipe, it’s cold outside. We wanted a dinner that was comforting but quick to make with what we had lying around the house, so I came up with this pork chops with tomato and rice stew recipe! For a “recipe on the fly,” I have to tell you this meal was a big hit, and we will be making this again.
Here’s what I like about this pork chops with tomato and rice stew recipe:
- It’s quick to make – you get all the benefits of a stew without having to cook for a long time.
- It’s hearty, filling, and warming – all of the things you want from a winter meal.
- You can make this pork chops with tomato and rice stew with pantry staples – no need to go out to the store in the snow!
The richness of the tomato and rice stew combined with the savory pork chops beautifully. A bite of pork with a helping of stew was really, really delicious, and everyone from the grandparents to the kids came back for second helpings. We think your family will like it too!
Here are the answers to a few questions you may have about the recipe, or if you’re in a hurry, just scroll down, check out the ingredients and get cooking!
What type of pork chops did you use for this recipe?
We used thinly cut (1/2″ thick) boneless pork chops – what we call New York Chops at Lake Geneva Country Meats. You could also purchase some of our butterflied pork chops and cut them in half.
We like using boneless chops for this particular pork chops with tomato and rice recipe because they cook fast and slice easily to serve on top of the stew. You can get a little bite with the tomatoes and rice with that boneless pork, and man is it good!
You can use a bone-in pork chop if you like or have some on hand, you’ll just need to do a little bit more work to get them cut for serving. You could also serve the pork chop on the side of the stew instead of on top like we did. Whatever works best for you!
How did you cook the pork chops for this stew?
Another great thing about using boneless pork chops for the pork chops with tomato and rice stew is that they cook super fast on a sheet pan while you’re putting together the other parts of the meal. It’s a real “set it and forget it” cook. We seasoned them, set them on the sheet pan, and baked at 400º for about 20 minutes, flipping them over once, and then broiling them on high for a little browning at the end.
Of course there are a million ways you can cook pork chops (check out some more of our pork chop recipes here), so however you cook them is fine with us!
Wait – is this recipe a stew or a soup?
We had a hard time deciding if we should call this a pork chops with tomato and rice stew recipe or a pork chops with tomato and rice soup recipe. The dish really straddles the line between stew and soup. Ultimately, it’s pretty thick and filling, so we’re going with stew. If you like a more soupy texture, you can add more chicken broth, and if you prefer a very thick stew, use a little less chicken broth.
I actually would like this to be more of a smooth soup, can I change this recipe to do this?
Oh for sure! To make this recipe into more of a smooth soup than a stew, just follow these steps:
- Before you add the rice, remove the stew from the stovetop.
- Add one more cup of chicken broth.
- Blend with an immersion blender until the mixture reaches your desired consistency, adding more broth if needed.
- Continue with the recipe as indicated.
You can even add a little touch of heavy cream to the mixture and blend if you like that really silky smooth and rich texture!
Can I make this recipe spicy?
It is super simple to bring some spice to this recipe if you desire. There is a distinct feel of Creole cuisine to this recipe and we’d suggest bringing Cajun or Creole spices to the party if you want a spicy dish. Here are 3 ways you can spice up these pork chops with tomato and rice:
- Season your pork chops with a Cajun or Creole rub before cooking. We like this Tony Chachere’s seasoning you can purchase on Amazon.
- Add up to a tablespoon of Cajun or Creole rub to the stew along with the tomatoes.
- Pour in a dash of your favorite hot sauce like Tabasco to the stew after you’ve added the rice.
I LOVE tomatoes – can I make this even more tomato-ey?
This is another modification to the recipe that is easy to accomplish. If you really love tomatoes, or have an abundance of garden tomatoes, you can make this recipe more tomato-ey by using one of these methods:
- Cut half a cup of cherry tomatoes in half and add to the stew alongside the diced tomatoes. Let them stew down to bring more texture and tomato flavor to the recipe.
- Start with whole tomatoes and let them cook down for more bites of tomato. You’ll need to break them up with a wooden spoon as they cook, and it will take more time, but you’ll get more tomatoes!
How do you recommend serving this Pork Chops with Tomato & Rice Stew?
I always enjoy putting a pretty dish together, and it was simple to make a visually appealing plating with this recipe. This plating also has the advantage of making getting the perfect bite super simple. Here’s how I did it:
- Grab a shallow bowl and put a small layer of stew in the bottom. You don’t want a ton of stew, just enough to get a scoop with each bite of pork.
- Slice a pork chop into thin strips and place the sliced pork chop on top of the stew. It can then be cut into bite sized pieces to enjoy with a bit of stew.
- I put some lettuce microgreens on top of the pork chops for freshness, color, and crunch. They were a nice addition, but if you don’t have them, it’s no big deal!
- Finally, I had some slices of baguette on the side to sop up the rest of the stew – so yummy!
I am really excited to share this pork chops with tomato and rice stew recipe with you because we enjoyed it so much. It hit the spot on a cold winter night, but would also be great any time of the year when you need a quick and filling dinner.
As you can see from our notes, there are a ton of ways you can customize this recipe to your own taste. If you made any tweaks or have any feedback, we’d love to hear from you – just leave us a comment or rating below with your thoughts. Thanks for reading – we hope to see you soon at Lake Geneva Country Meats!
- 8 Boneless Pork Chops (cut at about 1/2″ thick)
- Buttery Garlic Rump Rub (from LGCM or your favorite pork chop seasoning)
- 3 cup Cooked Rice (white or brown – your choice)
- 1 Tbsp Vegetable Oil
- 1 Yellow Onion (diced)
- 2 clove Garlic (minced)
- 2 Tbsp Tomato Paste
- 1 can Diced Tomatoes (28 oz)
- 3 cup Chicken Broth
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- Microgreens (optional, for serving)
- Baguette (sliced, for serving)
Season the pork chops with LGCM Buttery Garlic Rump Rub or your favorite pork chop seasoning. Place on a baking sheet and put into an oven preheated to 400ºF. Cook for 13 minutes, then flip pork chops. Cook for 7 more minutes, then turn the broiler on to high and cook for about 3 – 5 minutes until the top of the pork chops are browned.
While the pork chops are cooking, prepare 1 cup of uncooked raw rice (white or brown) to yield approximately 3 cups of cooked rice needed to make this recipe. I used my super simple rice cooker to make perfect rice while I was doing the other cooking!
Add vegetable oil to a large sauté pan and heat to medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and stir together, then pour in diced tomatoes. Stir and cook until tomatoes are bubbling, then pour in chicken broth. Reduce heat to a simmer and add the cooked rice. Season with salt, pepper, and paprika, then cover and cook on low heat for about 10 – 15 minutes. Season more or less to your taste.
Once the pork chops are done cooking – they should reach 145ºF internal temperature – remove from the oven and let rest for 3 minutes, then cut into thin slices. Serve a sliced pork chop over a helping of stew with a garnish of microgreens and slices of baguette on the side for sopping. Enjoy your pork chops with tomato and rice stew!