Baked Pork Chops and Rice
Servings 4 people
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.