Dairy Farmers of Canada

Salsa Pork Chops and Rice

This recipe is taken from the 2007 Milk Calendar. This is the Salsa Pork Chops and Rice recipe.

  • Prep: 5 min
  • Cooking: 35 min - 40 min
Yields 4 servings
salsa pork chops and rice


  • 1 tbsp (15 mL) butter
  • 4 boneless pork chops
  • 1 cup (250 mL) long-grain white rice
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) dried oregano
  • 1 1/2 cups (375 mL) salsa or sweet chili sauce
  • 1/2 cup (125 mL) chicken stock
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 2 cups (500 mL) frozen mixed chunky vegetables thawed
  • 1/2 cup (125 mL) shredded Canadian Cheddar cheese or Monterey Jack cheese
Placeholder alt


Sign up for our More Goodness rewards program for exclusive savings, recipes contests, offers and more. Register now to enter our Dairy Delicious year contest!



In large nonstick skillet, melt butter over medium-high heat. Brown pork chops, turning once, for 2 to 3 min per side. Transfer to bowl. Reduce heat to medium. Add rice, salt and oregano; cook, stirring, for 1 min. Stir in salsa and chicken stock; bring to boil.

Whisk flour into milk; gradually stir into pan. Bring to simmer, stirring. Reduce heat to medium-low; cover and simmer for 15 min, stirring occasionally.

Stir vegetables into rice, nestle pork chops in rice in a single layer and add any accumulated juices to pan. Cover and cook for about 10 min longer or until just a hint of pink remains in pork and rice is tender. Remove from heat; sprinkle with cheese and let stand, covered, for 5 min.


Cooking Tip: To use brown rice in place of white, cook in boiling water for 10 min. Drain well and add to skillet as directed in step 1.

For the Adventurous: Replace pork chops with 1 lb (450 g) pork tenderloin cut into 3/4-inch (2 cm) thick medallions. Add one chopped canned chipotle pepper with the vegetables and use crumbled feta cheese on top.

Healthy Eating Tip: Hard cheeses such as Cheddar and Monterey Jack have been shown to prevent cavities. This recipe is a great way to celebrate National Oral Health Month'!

Learn more about

Nutritional information

Per serving
Energy: 738 Calories
Protein: 68 g
Carbohydrate: 61 g
Fat: 23 g
Fibre: 4 g
Sodium: 1450 mg

Top 5 Nutrients

(% DV*)
Calcium: 33 % / 361 mg
Niacin: 118 %
Thiamin: 145 %
Vitamin B12: 74 %
Zinc: 68 %