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 9x13-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.
CRAVING MORE RECIPES?
Baked Pork Chops and Rice
- 3 Tablespoons salted butter
- 1 ½ cups long grain rice
- ½ cup chopped yellow onion
- ½ cup chopped celery
- 3 ½ cups beef stock
- 2 Tablespoons Worcestershire sauce (optional)
- 2 Tablespoons vegetable oil
- 4 bone-in pork chops
- salt, pepper and garlic powder, to taste
- Preheat oven to 425F degrees. Spray a 9x13-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 ½ cups long grain rice along with ½ cup chopped yellow onion and ½ 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 ½ 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 ½ 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 ½ 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 can vary quite a bit depending on which brands were used.
Originally published: June 2013
Updated and republished: January 2021
I made this recipe exactly as written at least 5 times already. And it gets better and better every time. Thx for sharing.
Brandie @ The Country Cook
Thanks so very much Kathy! I really appreciate you taking the time to come back and comment!
I tweaked a bit. I used Jasmine rice. Chicken stock. Added mushroons. Pepper infused olive oil on dredged chops. Some whole grain mustard. I made a pan sauce wih the drppings in the browing pan with some milk and sour cream. We loved it.
Brandie @ The Country Cook
Sounds amazing Jeffrey!
My son was recently diagnosed with UC (Ulcerative Colitis) and so we have been experimenting with new recipes using chicken and pork. I found this recipe and it was a hit with the boys. I have used this recipe many times now and it has always been devoured before the night's end.
Brandie @ The Country Cook
I'm so so happy this is one that everyone can enjoy in your house! I love hearing that! Thank you for taking the time to come back and comment!
Been looking for this recipe and now found it. Made this years ago and LOVED it! Flavors are wonderful! Thanks for reposting! Making this for a family group lunch tomorrow! So excited! My new made up word this will be YUMMILICIOUS!
I'm thinking about using this recipe, but using a pork tenderloin instead of the chops. What do you think?
James T Mitchell
I am gonna try this recipe this week and will let you know It looks fantastic!!!!!!!!!!!1
Made this dinner the other night for the first time. It was a HUGE hit. My husband said I definitely needed to make it again. My oldest son had 3 or 4 helpings of the rice. Yum!
This Turned out very good. I followed the directions and it was awesome my family loved it. I will be making this again.
It was very tasty will make it again
I can't rate it yet because it's still cooking, but I may have goofed. I doubled it, and after 35 minutes, there is still a LOT of liquid in it.
family loved it. I doubled the rice recipe and made one pan with pork chops and one with chicken tenders. Both turned out great!