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!
Baked Pork Chops and Rice
Ingredients
- 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
- ½ teaspoon salt (plus more for seasoning pork chops)
Pork Chop Seasoning
- 1 and a half teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- 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.
Fiora says
Excellent. I upped the ante (6 chops etc) and it was one of the easiest, quickest, and tastiest recipes. Thank you for passing this on to us!
Valerie says
The rice wasn’t cooked after 30 mins. I had to remove the chops and continue cooking the rice 15 mins more. Is this normal?
Coco and Ash says
The rice definitely should have been cooked after 30 minutes. A few things may have happened. The cover or foil on the pan was not tight enough (causing the steam to escape), or the oven calibration may be off. I'm not sure but I'm sorry it didn't work out for you!
Lori says
Next time try saran wrap then the foil and that should hold in all the steam that you need to cook the rice. : ) (The saran wrap will not melt in the oven, restaurants do this all the time.)
Tawan says
Delicious! Family favorite.
Joann S. says
Could you use brown rice instead and still get the same result?
Coco and Ash says
I have not tried it. Brown rice takes longer to cook and yields different results so I'm not sure it would be the same.
Phil says
I also found the rice was uncooked by the time the chops were done, at about 20 minutes. But it was fine because I took out the chops, covered them with foil to rest and put the rice back in for another 10-15 minutes while my broccoli steamed.
Nice easy recipe, tender and tasty chops and luscious rice too! Cheers!
Maribel says
My pork chop was dry, but my family loved the rice.
Coco and Ash says
Sorry it came out dry for you! A thicker pork chop might help that issue if you make it again 🙂
Doris says
Yummy. I loved the fact you didn’t use soup in it. Thank you for sharing
Coco and Ash says
Thank you!
Belinda says
Enjoyed. I decreased the temp to 400 degrees as I cooked it in my smaller upper oven which cooks a little hotter & faster. The Chile were a little dry. Next time will remove them & continue to cook the rice.
V Wischmeier says
I added a touch of sesame oil to the rice and topped it all off with some chopped green onions. Will be adding this recipe to my favorites. We loved it!
Coco and Ash says
Great idea! 🙂
Mimi says
I added a couple of splashes of Worcestershire to the rice... this recipe was awesome!!
Betty Potter says
Wrap each chop with a strip of bacon.
Sallyjojo says
This turned out great! I used Basmati rice and it came out so fluffy and light. I added a little worcestershire and Johnny's Au Jus to the broth. Thanks for sharing!
Ebony says
Quick, easy, and one pan...I put butter, onions, and garlic in a pan. Steamed them, covered in the oven first, and then added the seared chops and uncooked rice. I also added a little Worcestershire sauce and cloves before cooking the rice and chops in the oven.