Pork Chops Supreme Recipe

Editor
Pork Chops Supreme Recipe
Pork Chops
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Pork Chops

“A good cook is one of the necessities of life. Being a bachelor in Hollywood, I soon tired of restaurant cooking and together with my friend, John Swope, set out to find the finest cook obtainable. Eventually, we found her. She has been with us ever since. It’s quite difficult to single out one of her countless recipes and state that this one dish is better than all the rest. If I have a favorite, however, it is a certain way she has of serving pork chops.” — James Stewart

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4
Servings
608
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 cup rice
  • 4 pork chops
  • 1 cup chopped celery
  • 1 onion, diced
  • 1 can tomato purée

Directions

Boil the rice. Place to 1 side and brown the pork chops on either side. Remove the chops and add to the grease in the pan the celery and onion. Brown this mixture and then return the pork chops to the pan.

Place a mound of the cooked rice on each chop and over this sprinkle the browned celery and onion. Cover the entire mixture with a large can of purée tomato and bake in a moderate oven 350 degrees for 1 hour.

Pork Chop Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Chop Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Nutritional Facts

Total Fat
19g
29%
Sugar
12g
N/A
Saturated Fat
6g
31%
Cholesterol
137mg
46%
Protein
48g
97%
Carbs
61g
20%
Vitamin A
63µg
7%
Vitamin B12
1µg
18%
Vitamin B6
2mg
89%
Vitamin C
25mg
41%
Vitamin D
1µg
0.2%
Vitamin E
4mg
22%
Vitamin K
15µg
18%
Calcium
96mg
10%
Fiber
5g
19%
Folate (food)
42µg
N/A
Folate equivalent (total)
42µg
11%
Iron
5mg
30%
Magnesium
120mg
30%
Monounsaturated
7g
N/A
Niacin (B3)
17mg
85%
Phosphorus
566mg
81%
Polyunsaturated
3g
N/A
Potassium
1738mg
50%
Riboflavin (B2)
0.6mg
34.5%
Sodium
189mg
8%
Thiamin (B1)
1mg
71%
Trans
0.2g
N/A
Zinc
5mg
33%