Grilled Pork Chops n Rice | Quick Dinner


Who said weeknight dinners have to be monotonous? Guess what... Miss Rejo is here to eradicate humdrum weeknight  meals ! This meal is easy to pull off . I promise you don’t have to be a culinary genius to pull this off. It’s rice and pork - with a  TWIST. I’d call it rice and pork chops the Miss Rejo way.

Who knew that adding a bit of color and flavor to your rice could completely transform ordinary boring rice into a delectable bite! The purple rice has hints of ginger and cinnamon. The red rice has chicken spice and bbq spice. The white rice is plain. Feel free to experiment with the flavors you would like to add to your rice. In any case, the kitchen is a phenomenal place to unleash your creative juices.

I used a grill skillet to make the pork chops and making those pork chops was definitely an Instagram worthy experience as the grill marks looked splendid on camera. About 5 minutes before removing the pork chops from the grill, I added a glaze that certainly escalated the flavors of the pork chops. 

I highly recommend that you try out this dinner recipe. It is easy . It is quick. It is undoubtedly a winner in my eyes. I’m sure you’ll feel the same way after trying it out.

Servings :4 


For the rice

  • 1 cup cooked white rice
  • 1 cup cooked purple rice ( add 1 tbsp ground  ginger, 1 tbsp ground cinnamon and 3 tbsp sugar and 1 tbsp purple food coloring before cooking )
  • 1 cup cooked red rice ( add 2 drops red food coloring, 1 tablespoon bbq spice and 1 tbsp chicken spice  before cooking)

For the pork chops

  • 8 pork chops
  • 3  tbsp salt
  • 2 tbsp black pepper 
  • 5 tbsp bbq spice
  • 3 lemons cut into wedges 

For the glaze 

  • 1/2 cup bbq sauce
  • 1/4 cup tomato sauce
  • 6 tbsp sugar
  • 1 tsp black pepper
  • 1 1/2 cups water 


  • Fresh parsley
  • 2 lemons cut into wedges 
  • 2 beetroots


  1. Cook the red, purple and white rice.
  2. Cut the beetroot into thin slices and place them on a baking  tray that has some cooking oil.
  3. Toss the beetroot slices in the oil.
  4. Bake the beetroot slices at 180 degrees Celsius for 15 minutes.
  5. To make the glaze, combine all the ingredients for the glaze in a sauce pan and bring the mixture to a boil for about 8 minutes. Add some hot water if the glaze is too thick.
  6. Heat some oil in the grill skillet and let it get very hot.
  7. Place the seasoned pork chops on the grill skillet for 5 minutes on each side.
  8. Add the the some of the glaze to each pork chop before removing from the grill skillet.
  9. To make the rice cylinders, cut out a long precise of cling wrap.
  10. Place about 10 teaspoons of rice on the edge of the  cling wrap in the shape of a cylinder.
  11. Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder.
  12. Uncover the cling wrap and cut out out small cylinders from the rice.
  13. Do that for the different colors of rice.
  14. To assemble, place the pork chops in a plate and garnish with fresh parsley, lemon wedges , beetroot slices, carrot ribbons and carrot slices.
  15. Arrange the rice cylinders on a small plate and garnish with carrot ribbons, lettuce and onion slices.