This Baked Pork Chops and Rice recipe is home cooking at its best. Flavorful seasoned rice and onions baked with seasoned bone-in pork chops.
A DELICIOUS ALL-IN-ONE PORK CHOP MEAL
This recipe for Baked Pork Chops and Rice is one of those recipes is definitely comfort food. It is deceivingly simple but it is always a family pleaser. Many of y’all grew up on this meal. I’m certainly not reinventing the wheel here. But in my mind, it is these most basic of recipes that we always come back to because they are comforting and they taste like home and family and the food of our childhood.
TIPS FOR MAKING PORK CHOPS AND RICE:
- You don’t want to use quick cooking rice for this recipe – it would turn out too gummy. You can substitute the white rice for brown if you prefer. I haven’t tried it with cauliflower rice so I can’t say how that would turn out.
- Make sure both sides of the pork chops are seasoned well with salt, black pepper and garlic powder.
- It’s also important you get a good browning on these pork chops. Don’t cook the pork chops all the way through. Get the skillet really hot and quickly brown each side. This adds a lot of flavor and color to the final dish!
- I like to serve this with some steamed broccoli as an additional side dish and maybe some French Bread.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- long grain rice
- yellow onion
- salt, pepper and garlic powder
- vegetable oil
- bone-in pork chops
- beef stock
- Worcestershire sauce (optional)
HOW TO MAKE BAKED PORK CHOPS AND RICE:
Preheat oven to 425F degrees. In a large skillet over medium-high heat, add in butter until it starts to melt, then add in rice along with celery and onion. Stir and cook until rice begins to brown slightly and onion and celery soften just a bit. Then put rice mixture into bottom of 9×13-inch baking dish.
Pour beef broth over rice. Also add in Worcestershire sauce (if using.)
Using that same skillet, over high heat, add in a couple tbsp. vegetable oil. Season both sides of pork chops lightly with salt, pepper and garlic powder. Place 2 pork chops in skillet at a time and brown both sides. You aren’t cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side). Follow the same process for the last 2 pork chops.
Place pork chops on top of rice mixture in baking dish. Cover baking dish with aluminum foil.
Place in oven and bake for about 35-40 minutes. The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.
I sprinkled a little dried parsley on top to give it a little color. This is not necessary.
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Originally published: June 2013
Updated and republished: January 2021
Baked Pork Chops and Rice
- Preheat oven to 425F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, add in 3 Tablespoons salted butter until it starts to melt. Then add in 1 1/2 cups long grain rice along with 1/2 cup chopped yellow onion and 1/2 cup chopped celery.
- Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
- Then put rice mixture into bottom of prepared baking dish.
- Pour 3 1/2 cups beef stock evenly over rice. Then pour on 2 Tablespoons Worcestershire sauce (if using).
- Using that same skillet you used for the rice, over high heat (you want it good and hot) add in 2 Tablespoons vegetable oil.
- Season both sides of 4 bone-in pork chops with salt, pepper and garlic powder, to taste.
- Place 2 pork chops in the skillet at a time and brown both sides. You aren't cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side).
- Follow the same process for the last 2 pork chops.
- Place pork chops on top of rice mixture in baking dish.
- Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
- The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.
- Updated to add: You can use 3 1/2 cups of water with 4 beef bouillon cubes instead of the beef stock. Some people felt that more liquid was needed to fully cook the rice so I have adjusted the recipe from 3 cups to 3 1/2 cups. Adjust as needed.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.