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 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-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? GIVE THESE A TRY!
Baked Pork Chops and Rice
Ingredients
- 3 Tablespoons 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 Tablespoons vegetable oil
- 4 bone-in pork chops
- 3 ½ cups beef stock
- 2 Tablespoons 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 9x13-inch baking dish.
- Pour beef stock over rice. Add in Worcestershire sauce (if using).
- Using that same skillet, over high heat, add in a couple tablespoons of 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
Nutritional Disclaimer
“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
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