Pork Chops Pacifica

When I was in my early 20’s, back in the dark ages, before computers and recipe sharing, I ordered these cookbook series, where each month a packet of recipes were sent to you to add to your cook book.  Two large three ring binders.  You literally looked forward to receiving your recipe packet in the mail to see what new recipe you wanted to try.  The cook book series was called Good Home Cooking.

One that I still love today, and is so simple is called Pork Chops Pacifica.  The process produces the most absolute fluffiest rice you ever had.  Add more paprika for a bigger “kick”, but 1/4 teaspoon packs a large enough punch for me.

Pork Chops Pacifica Recipe


Pork Chops Pacifica Recipe

Pork Chops Pacifica

Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
  • 4 thick pork chops
  • 3 green onions, sliced
  • salt and pepper to taste
  • 14 ounce can crushed tomatoe puree
  • 1 1/4 cups chicken broth
  • chopped
  • 1/4 teaspoon paprika
  • 1 cup uncooked rice
  1. Preheat oven to 350°
  2. Season pork chops with salt and pepper.
  3. Brown well on both sides.
  4. Put in shallow baking dish.
  5. Pour chicken broth over chops.
  6. Add rice, green onion, and crushed tomatoes.
  7. Sprinkle with salt and paprika.
  8. Cover tightly with lid or foil and bake for one hour.

5 PP for the chop and 5 PP for 1 cup of rice

Too bad the pictures don’t do it justice.  Another tip instead of crushed tomato puree is to use stewed tomatoes.

Have a great day.



Pork Chops Pacifica — 3 Comments

  1. Pingback: 2013 Healthy Menu Meal Plan: Week 01 « Half Size Me

  2. I tried this last night. It was good but I really wish the rice had turned out better. I have never had any luck trying to get rice to cook in anything but a rice cooker. After baking for an hour, my rice was still hard. I ended up moving the chops to a foil covered plate to keep them warm and transferring the rice and the still very soupy sauce to my cooker. The only problem was that because of the temperature everything was still at, it wouldn’t even really cook that way without scorching. Next time I’ll cook the chops and rice separately. The only changes I used were to use tomato sauce instead of puree, because the only way I can find puree, here is in huge cans and I didn’t want to waste half a can, and we don’t love big chunks of tomatoes that you typically get with stewed. I also used a few more seasonings in my sauce because we aren’t really bit tomato lovers, and any tomato sauce needs to be seasoned in a way to change the flavor so it doesn’t just taste like tomato. I don’t know what’s wrong with me, but I’ve never been able to notice much flavor with paprika. It just tastes like nothing to me. So, I added minced garlic, chili powder, and Italian seasoning.

    • Thanks for trying the recipe. Did you cover it in foil? That is the key to this recipe. I hear you about tomatoes. We aren’t huge fans either. I like your idea of adding minced garlic and Italian seasoning. Not sure about the chili powder though. But I am glad it worked for you. Thank you for taking the time to tell me about your experience with this recipe. I noticed that I like it better with boneless chops, but they can dry out a bit. Anyway, let me know if you covered yours tightly with foil or not. Rice is definitely a ratio of 1 cup dry rice to 2 cups liquid. too much liquid will not cook the rice, not enough will make it stick to the bottom.