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.
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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.
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Servings: 4
Calories: 720kcal
Ingredients
- 3 tbsp 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 tbsp vegetable oil
- 4 bone-in pork chops
- 3 ½ cups beef stock
- 2 tbsp 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
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Originally published: June 2013
Updated and republished: January 2021
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!!
Hope this one brings back good memories for ya!
I don't think I've ever tried pork chops this way - but I know me and my boys would enjoy! Saving... 🙂
Hope y'all enjoy it if you end up giving it a try!
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!
As long as you have a big enough crock pot for all the chops and rice to cook evenly 🙂 Hope you love it!
I am wondering if you are using cooked rice in the recipe or just regular rice that cooks in the recipe. Thank you!
The measurement is for uncooked rice. It will get cooked in the broth in the oven. Hope that helps!
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!
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!!
Recipe looked scrumptious! Pinned # 287526757432677769 under Pork! Will definitely try it this week! : )
The flavors get all lovey dovey, baking together in the same dish. Wonderful Brandie!
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!
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.
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.
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!
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?
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!
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.
Yay! Thank you so much for coming back to let me know!!
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!
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.
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?
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.
I have boneless thin slice pork chops what would my cook time in the oven be?
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.
Can I use brown rice with this recipe and how will it change the cooking time?
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.
I have chicken cutlets, can i use them instead of pork chops? cook the same time?
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. 🙂
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.
Can I make this with chicken
Making this for dinner this week! Pinned 🙂
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?
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.
Was it supposed to be instant rice? I used regular brown rice and the rice didn't cook up at all.
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.
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