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baked pork chops and rice, recipe, pork recipe, easy dinner, baked pork chops, coco and ash

Baked Pork Chops and Rice

Course dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Coco and Ash


  • 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)

Pork Chop Seasoning

  • 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.