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Mom's Indian Pork Chops & Rice

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“I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Indian Pork Chops and Rice.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
  2. Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
  3. Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
  4. Bake, covered, at 350 degrees for 55-65 minutes.
  5. Serve with a spatula to preserve your nice chop/tomato/onion stack.

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