Smoky Pork Chops with Rice

For an easy dinner reminiscent of chuck wagon days, fix these smoked pork chops served with Southwestern-style beans and rice.

Smoky Pork Chops with Rice
Servings: 4 Prep 10 mins Cook 20 mins Broil 8 mins to 10 mins


  • 1 box (7.2 ounces) herb-and-butter flavored rice mix
  • 2 tablespoons butter
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 4 center-cut pork chops (about 1-1/2 pounds total, 3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic salt
  • 3 tablespoons smoky mesquite steak sauce
  • 1/4 cup flat-leaf parsley, chopped
  • 1 large bottled roasted red pepper, thinly sliced

Make It

1. Heat broiler or grill.

2. Prepare rice mix following package directions, using 2 tablespoons butter. Add beans during last 10 minutes of cooking.

3. While rice is cooking, rub pork chops with oil; season both sides with garlic salt.

4. Broil or grill chops 4 to 5 minutes per side or until internal temperature registers 160 degrees F on instant-read thermometer.

5. To serve, stir 1 tablespoon steak sauce and the parsley into rice. Garnish with sliced roasted red pepper. Brush chops with remaining 2 tablespoons steak sauce. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 628, Fat, total (g): 23, chol. (mg): 103, sat. fat (g): 9, carb. (g): 63, fiber (g): 7, pro. (g): 42, sodium (mg): 1319, Percent Daily Values are based on a 2,000 calorie diet.