This Baked Pork Chops and Rice dish is one of those recipes that just taste like home. It’s nothing fancy or even “pretty” but it’s delicious and perfect for feeding a family!
How to make Baked Pork Chops and Rice:
It starts out by cooking the onions and garlic. You don’t want to skip this step. It mellows out the onions and really brings out the flavor of the garlic. (Is there any better smell that garlic on the stove??…nope!)
After cooking the onions and the garlic, the pork chops get seared in the pan. This gives the pork chops such a great color. No one wants to eat bland looking meat, right! It also gives the outside those crispy, seared, coveted edges! You’re not cooking the pork throughout at this point but just the outside.
I like to sear the pork chops either one at a time or in batches of 2 (All depending on the size of the chops and the size of the pan). You don’t want to crowd them in a pan. Doing this can not let the steam evaporate, causing the pork chops themselves to steam instead of brown…no bueno!
Once you’ve cooked the pork chops, the rice, broth, pork and salt get added to the baking dish and it’s easy-peasy from there! I would HIGHLY suggest using a meat thermometer when you cook these. I like to check them after 20 minutes just to be sure they don’t get over cooked.
After coming out of the oven, the rice will be done and full of flavor and the pork chops will be moist and you’re ready to enjoy your baked pork chops and rice!
What to serve with pork chops:
I like to add a little chopped parsley to the top of mine to brighten it up since this is such a “brown” meal. We also like to serve it with something green since this meal is pretty lacking in color. So either a side salad, some asparagus, or my favorite: a side of roasted broccoli!
- 4 bone-in pork chops (at least about an inch thick)
- 4 tablespoons canola or vegetable oil (divided)
- 1 small yellow onion (chopped)
- 3 large garlic cloves (minced)
- 2 cups long grain white rice
- 4 cups beef broth
- 1/2 teaspoon salt (plus more for seasoning pork chops)
- 1 and a half teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Pre-heat oven to 425.
Heat a skillet over medium heat and add 2 tablespoons of oil. Cook the chopped onions until translucent. (About 5 minutes)
Once the onions are cooked, add the minced garlic and cook for another 1-2 minutes.
Add the onions and garlic to a 9x13 inch pan. Add in the uncooked rice and beef broth and stir to combine.
Carefully wipe out the skillet to remove any left over onions or garlic then add the remaining 2 tablespoons of oil.
Heat the pan over high heat.
Season the pork chops liberally with the pork chop seasoning mixture.
Add the pork chops to the hot pan and brown them for 2 minutes per side. (They will not be cooked throughout). You may have to do this in batches so you don't crowd the pan.
Once browned, immediately add the pork chops to the pan with the rice.
Cover the pan with aluminum foil and bake at 425 for about 25-30 minutes or until the pork is cooked throughout. (160 internal temperature) I like to check the temperature at 20 minutes with a meat thermometer to make sure I don't overcook them.
Remove from the oven, and let the pork chops rest for 15 minutes before serving. Fluff the rice with a fork and serve.