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.
BAKED PORK CHOPS AND RICE
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 THIS EASY DINNER MEAL:
- 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: (FULL RECIPE AT THE BOTTOM OF THE POST)
salted butter
long grain rice
yellow onion
celery
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 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 35-4o minutes. The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.
Then serve and enjoy! I sprinkled a bit of dried parsley on the chops. This does not add to the taste. It just makes it look a bit prettier.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT PORK CHOPS AND POTATOES
THE BEST AIR FRYER PORK CHOPS
PORK CHOP HASH BROWN CASSEROLE
CROCK POT PORK CHOPS AND GRAVY
CROCK POT BBQ PORK CHOPS
OVEN BAKED BARBECUE PORK CHOPS
PAN FRIED PORK CHOPS
CROCK POT MISSISSIPPI PORK ROAST
THE BEST CROCK POT BBQ RIBS
BAKED PORK CHOPS AND RICE
Baked Pork Chops and Rice recipe is home cooking at its best. Flavorful seasoned rice and onions baked with seasoned bone-in pork chops.
Print
Pin
Rate
Servings: 4
Calories: 720kcal
Ingredients
- 3 tablespoon salted butter
- 1 ½ cups long grain rice
- ½ cup chopped yellow onion
- ½ cup chopped celery
- salt, pepper and garlic powder (to taste)
- 2 tablespoon vegetable oil
- 4 bone-in pork chops
- 3 ½ cups beef stock
- 2 tablespoon Worcestershire sauce optional
Instructions
- 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 x13 baking dish.
- Pour beef stock over rice.
- 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 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.
Notes
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.
Nutrition
Calories: 720kcal | Carbohydrates: 62g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 140mg | Sodium: 683mg | Potassium: 1180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2.6mg
Nutritional Disclaimer
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: June 2013
Updated and republished: January 2021
Jeffrey pilus
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!
Brenda
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!
Shirley Harrison
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!
Karen Fitzer
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
Carolyn
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!
Tammy
This Turned out very good. I followed the directions and it was awesome my family loved it. I will be making this again.
Mary
It was very tasty will make it again
Sharon MCGATHA
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.
Margaret
family loved it. I doubled the rice recipe and made one pan with pork chops and one with chicken tenders. Both turned out great!
Steve Green
My dad used to make a dish like this, using Rice a Roni in a skillet. I’ve made it his way, using uncooked rice for years, so I could control the amount of salt. He always breaded the chops (as did I), but the breading would get soggy. I think I’ll try your method in the oven, with browned pork chops. I’ll be using no salt Herb Ox bouillon (to keep sodium low); and I’ll also add half inch pieces of spaghetti as I brown the rice. That adds a little nutty flavor. Thanks for the recipe.
Brandie @ The Country Cook
Love when a recipe brings back memories - thanks for sharing Steve!
Tonya
The recipe had great flavor. I used chicken broth because that is what I had on hand, otherwise followed the directions. My chops were overcooked. I increased the time because the rice wasn’t cooked at 35-40 minutes, 45 minutes seemed right for the rice, but then the chops were over cooked. Will try again though because it was delicious!
Carolyn
I made this recipe and give it raving reviews. Both my husband and I loved the taste and the pork chops were so tender. I used brown rice and it was awesome. I will make this again. Thank you!
Dennis H
Delicious!
Brittney
I love this recipe. It’s one of my go Too’s. I changed it a bit though. My hubby doesn’t like veggies so I don’t add the onion and celery. I also use bone out pork chops and I dip them in a ranch seasoning packets. It is absolutely amazing. My son even likes it and he’s a picky 4 year old. But I also tell him it’s chicken lol
Brandie @ The Country Cook
Love it!! Thank you Brittney!!
Alicia
Has anyone made this as a freezer meal? If so, what was the cooking time? Should it be cooked before freezing or just go straight to the freezer and cooked later?
DiAne
This was soooo good. I am going to try the ranch one also. Thank you for sharing this recipe.
Patricia Evans
Really nice dinner recipe! Did add a touch of rosemary and followed recipe exactly. Rice was amazing and pork cooked perfectly. Definitely will make this again!
Kristen
Can you use chicken instead of pork chops for this ?
BooBoo
Great recipe. I added black beans
Brandie @ The Country Cook
Nice! Thank you so much for taking the time to come back and leave a comment!
Brooke
Are the calories per serving or for the whole dish?
Brandie @ The Country Cook
Hi Brooke, it is per serving. However, I always suggest people use their own trusted calorie calculators. The ones on this site are not guaranteed. 🙂
Judy
made this this weekend and turned out great! I used chicken ( better than bouillon) instead of beef. So delish,
took me right back to the late 70's. My dad cooked this for us. Thanks for a great recipe. will make it over and over again sometimes substituting chicken for the pork.
Shirley Outen
A recipe that is very similar to this was my late husband's favorite dishes, In fact, it was one of the first things I learned to cook for him. When I place the pork chops on top of the rice, I add a slice of onion and a slice of ripe tomato on top of each chop, and salt and pepper them. This dish is a real family pleaser. Thank you for sharing it.
pamela
i have it in the oven as i type can't wait to try it brandie u always have great recpesi think this 1 is going to be anonther good 1 to
Brandie @ The Country Cook
Thanks so much Pamela!! Hope everyone loved it!!❤️
Mark R Daniels
Excellent recipe. 3.5 cups of broth was perfect.
Brandie @ The Country Cook
Thanks so much Mark!
willie
Used to make a variation of this adding a drained can of corn and a drained can of red kidney beans (I suspect most any canned beans would work) for a heartier one-pot dish you can serve with a salad or steamed green vegetables or toss a sweet potato in the oven and serve it as a side dish seasoned with butter and a little brown sugar and pumpkin pie spices as you wish.
Betsy Conway
Delicious recipe. Needed more beef stock to prevent rice from drying out. Added canned mushrooms. Great for leftovers by adding additional liquid to rice
L. Gale
Looks good, going to make...also like your pan, what brand is it? thanks 🙂
Laynie Humphrey
I have made this and it is amazing! My question is has anyone made this as a freezer meal with any success?
Jean trasferini
I will try this, but am planning to use chicken broth and white wine instead of the beef broth to cook the rice. Wish me luck.
Toumae
So i plan to make this for dinner was wondering do i still use skillet if im going to try crockpot an how long on med ,high or what would you recommend
jolene ecker
Hi Brandie! I'm wondering if I could use Stove Top stuffing instead of rice? Thanks!
Brandie @ The Country Cook
Hi Jolene! I don't see why not! I haven't tried it yet but if you do I would love to know how it turns out! 🙂
Shasta
Made this tonight and my not so loving of pork husband really liked it. Unfortunately my 3 year old refused to even try it...but I loved it! Thank you for a great recipe!
Anonymous
Made this tonight and it was a hit with the entire family!!! Definitely a new go to recipe for us.
Anonymous
Hi Brandie! I have made several of your recipes and they have all been hits with my husband and sons! My question is about doubling this recipe. Can you double it? If so, would I just double the amount of all ingredients? And in order to fit that many pork chops I was wondering about baking it all in a roaster pan in my oven instead of a casserole dish. Do you think that would work? Thank you! Cindy G
Anonymous
I just made this dish! The rice turns out SO good! Moist but not soupy and the butter from sauteing keeps it from being clumpy- yum! I used 5 thin cut boneless chops on top and it turned out perfect. Thanks for sharing! This recipe is a keeper. Kudos! - Joanna
Brandie @ The Country Cook
Anonymous, I think I talked about brown rice in an earlier comment on here. I've never used brown rice but I know brown rice usually takes longer to cook than white rice. But to answer your question, instant rice was not used in this.
Anonymous
Was it supposed to be instant rice? I used regular brown rice and the rice didn't cook up at all.
Elizabeth Eberle
Hi Brandie, I made this recipe last night for supper for my elderly mother who is almost 91 and myself.She loved the flavor of the rice.I have made similar but not quite like this recipe with chicken.I loved this recipe and I made enough for a 2nd nites supper also so I would not have to cook.I will be making this again.It is going to be a go to recipe for pork chops.I am trying to stay away from all fried food.Loved it.Thank you for putting it on here for us.
Jennifer Arnett
I have about 6 leftover pork chops in the fridge. If I do this recipe, omitting the browning the pork part, will it turn out?
Sugar Cookies to Peterbilts
Making this for dinner this week! Pinned 🙂
Amy C
I have chicken cutlets, can i use them instead of pork chops? cook the same time?
Brandie @ The Country Cook
Amy, you sure can! It depends on how thick your chicken breasts are. But chicken breasts should be cooked to a temperature of 170f degrees. 🙂
Kristen
The internal cooking temperature for chicken is 165 degrees Fahrenheit. I've spent years having to know these temperatures for classes to become a registered dietitian.
I was looking through all the comments to see the different variations everyone has tried as I will be making a similar dish for my husband tonight. I noticed this temperature and wanted to make sure you were aware of the correct temperature.
Kayla Macglauflin
Can I make this with chicken
Anonymous
Can I use brown rice with this recipe and how will it change the cooking time?
Brandie @ The Country Cook
You could use brown rice. I'm just not sure of the cooking time though since I've never made it with brown rice. Start with the time above and then adjust as needed.
Anonymous
I have boneless thin slice pork chops what would my cook time in the oven be?
Brandie @ The Country Cook
It will be less time, but you need to make sure your rice has time enough to cook too so keep an eye on it. You may have to take your chops out before the rice is done so they don't get dry and overcooked.
shutterbug (Elaine)
Think this same recipe would work (and be good!) with chicken bouillon or chicken broth instead of beef and chicken breasts instead of pork chops? Trying to work with what I have for tomorrow night without heading to the store. 🙂 Would it cook for the same time at the same temp?
Brandie @ The Country Cook
It sure does work! Depending on how thick your chicken breasts are, you'll have to adjust your cooking time accordingly. It will take chicken breasts longer to cook usually than pork chops.
Anonymous
I am making this tonight, can't wait. I've tried a few of your recipes before and every one of them has turned out great! The grocery store was out of the nice thick bone in pork chops, but had a pack of 5 thinner cut chops, I'm going to use all 5 since they are so puney. Hopefully that won't affect the cooking process too much.
Dara
I made these tonight, but had to substitute chicken bouillon for the beef bouillon. It turned out FANTASTICALLY! I love your recipes, and have made several of them. They are all big hits with my family and friends! Thanks!
Anonymous
Made this dish last night my family and I loved it, it was a great choice, I used several of your recipes and they are awesome, keep up the good work, I'm always on your page.
Brandie @ The Country Cook
Yay! Thank you so much for coming back to let me know!!
Melissa Valentine
I am wondering if you could make this up in the morning and refrigerate and then pop in the oven that evening? Or would the rice not work that way?
Brandie @ The Country Cook
Melissa, that's a good question and one I'm not 100% sure on. I think you probably could. But the rice will probably want to absorb that liquid while it sits. If you do give it a try, I'd love to know how it turns out!
NorasGranddaughter
Oh My Goodness! I made this. This is the MOST WONDERFUL dish ever! The rice is spectacular. I added minced garlic to the rice mixture and used a whole Vidalia onion. Wow! We are still licking our lips. This is my favorite Go-To recipe now, just can't find a pan big enough to ten-truple it! I served it with sweet Organic corn (from frozen) and Italian green beans cooked with a bullion cube. What more can you ask for? 🙂 I so appreciate this one.
Brandie @ The Country Cook
Love hearing that! And I love the addition of a bit of garlic to it as well. Yum! Thank you so much! I am so happy it was a hit!
Anonymous
Never had this before until tonight, very yummy! The rice was especially good. My only mistake was I seasoned the pork a little too lightly, next time I will use garlic powder for sure.
meganlela
I used this as my guide and am crossing fingers that it turns out well. I hate when I'm missing ingredients and am too lazy to go back out! I had one can of broth, so I improvised with the progreso recipe starter that was creamy beef mushroom. I also did not have celery, but had some baby Bella mushrooms and zucchini, so I chopped those up as well. I also used brown instead of white rice. It smells wonderful already..but anything that sautéed things in butter usually does!
Kari Lindsay
The flavors get all lovey dovey, baking together in the same dish. Wonderful Brandie!
Terry
Brandy through the years I have made different variations of this. I have used Campbell's Beef Consomme (which is like the bouillon cubes) or Campbell's French Onion soup or Campbell's Cream of Mushroom or Cream of Celery. Any kind of way is ALL good! Thanks for sharing!!
Karin Muserallo
Recipe looked scrumptious! Pinned # 287526757432677769 under Pork! Will definitely try it this week! : )
Pamela @ Brooklyn Farm Girl
This looks great, would be a nice dinner evening. I haven't had pork chops in a while, so it's time to go back!
RebekahRose
I don't think I've ever tried pork chops this way - but I know me and my boys would enjoy! Saving... 🙂
Brandie @ The Country Cook
Hope y'all enjoy it if you end up giving it a try!
Carolyn Taylor
I am wondering if you are using cooked rice in the recipe or just regular rice that cooks in the recipe. Thank you!
Brandie @ The Country Cook
The measurement is for uncooked rice. It will get cooked in the broth in the oven. Hope that helps!
Anonymous
This sounds delicious! Do you think it could be made in a crockpot? I'm all about not heating up my kitchen right now, but this sounds like a great Sunday dinner!
Brandie @ The Country Cook
As long as you have a big enough crock pot for all the chops and rice to cook evenly 🙂 Hope you love it!
Elaine @ Cooking to Perfection
This used to be one of my all time favorite meals growing up. I couldn't get enough! Sadly, I haven't made this for myself in ages. Thanks for the reminder. 🙂 Pinning now to make very, very soon!!
Brandie @ The Country Cook
Hope this one brings back good memories for ya!