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  1. Baked Pork Chops with Fried Rice

Baked Pork Chops with Fried Rice

00:40:00 2 servings, 1/2 recipe each
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2 servings, 1/2 recipe each

You'll never believe how easy it is to make these juicy pork chops for two.

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  • Heat 1 tsp. oil in small nonstick skillet on medium heat. Add rice and eggs; cook 2 min. or until eggs are set, stirring frequently. Spoon into 1-L casserole dish sprayed with cooking spray.
  • Whisk 1 tsp. corn starch, wine, ginger and garlic in pie plate until blended. Add chops, 1 at a time, turning to evenly coat both sides of each chop.
  • Heat 1 tsp. of the remaining oil in same skillet. Add chops; cook 5 min. on each side or until done (160ºF). Place over rice mixture.
  • Mix remaining corn starch with water, ketchup and Worcestershire sauce until blended. Heat remaining oil in same skillet. Add vegetables; cook 3 to 5 min. or until mushrooms are tender and liquid is cooked off, stirring frequently. Add corn starch mixture; stir. Simmer on medium-low heat 10 min. or until sauce is slightly thickened, stirring constantly.
  • Heat broiler. Spoon vegetable mixture over chops; top with cheese. Broil, 6 inches from heat, 2 min. or until cheese is melted.


Substitute 2 small boneless skinless chicken breasts for the pork chops, increasing the cooking time if necessary until chicken is done (165ºF).


  • 2 servings, 1/2 recipe each

Nutritional Information

Serving Size 2 servings, 1/2 recipe each
Calories 560
% Daily Value
Total fat 25g
Saturated fat 9g
Cholesterol 275mg
Sodium 570mg
Carbohydrate 42g
Dietary fibre 2g
Sugars 12g
Protein 40g
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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