Fried pork chops and rice with fresh tomatoes sauce
Prep time
Total time
Serves: 4 people
For the rice with tomatoes
  • 3 cups of chicken stock
  • 3 cups of rinsed white long-grain rice
  • 2 large ripe tomatoes, diced
  • ⅛ teaspoon of ground cumin
  • 2 tablespoons of canola oil
  • 1 small onion, diced
  • 1 garlic clove
  • Salt to taste
For the Pork Chops
  • 4 Pork Chops
  • 1 Tablespoon Lemon-pepper seasoning
  • 1 Teaspoon Paprika
  • All-purpose flour to dredge pork chops
  • Canola oil for frying
Cooking the rice
  1. Place 3 cups of chicken stock along with the tomatoes, onions, garlic, and cumin into a blender. Blend really well.
  2. Place tomato sauce, oil and salt to taste into a rice cooker. Set to WHITE RICE mode (about 45 minutes)
For the pork chops.
  1. Heat the canola oil over medium-high heat.
  2. Mix the flour with the paprika, lemon-pepper seasoning and a bit of salt if necessary.
  3. Coat each one of the pork chops with the flour mixture.
  4. Fry until golden brown about 5 minutes on each side.
  5. Serve with rice!
Recipe by Johanny's Kitchen at