Baked Pork Chops and Rice
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.
Second time making this and it is amazing! Well done on this one!
– Janet
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
- 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 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 photos and republished: January 2021
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
- 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
Instructions
- 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). You can give it a gentle stir.
- 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. I gently push them down a bit so they are covered with a bit of the liquid.
- 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 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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Super easy, I scaled it up and added extra vegetables. Super tasty.
Excellent! Will Make again
Easy and delicious. Turned out great for me
Delicious recipe and turned out great for me. My wife loved it too
Great recipe! I made Spanish rice with it by omitting the celery, adding a tablespoon of chili powder to the rice and onion while it was browning, being careful not to burn it. Then I replaced the broth with tomato sauce.
Thank you for the recipe!
This is a good base recipe as there are so many things you can do to “jazz it up” if so desired. One thing I will definitely mention is the amount of broth / liquid is too high for the amount of rice. This will result in very soggy, wet rice. I used 2 full cups of rice, and just a touch under 3 cups of broth. That is the “Golden Ratio” for rice.
This turned out wonderful! Perfect instructions too. The rice was tender and the pork chops flavorful. I wouldn’t change a thing!
My 12 year old son made this all by himself! He has gotten into cooking and he picked this one out to try. Thank you SO much for your fantastic directions and photos so he could really learn how to follow along!! Great teaching website and it turned out wonderful!
This is a delicious recipe! Reminds me of what I use to make many years ago but seems to be better – maybe I used water instead of stock. It’s been long forgotten.
I’m about to make this again for the 4-5th time. The pork is tender and delicious. I’ve added mushrooms in with the onions and celery and put slices of fresh tomatoes on top for a few more vegetables as I usually serve a “one pot” dish. Today I will add carrots in the rice as well.
This looks great. A couple questions before I try making it:
1. If I split in half, will I have any issues with cooking times? I would use a smaller baking dish too.
2. Can I replace long grain white rice with basmati rice without other adjustments?
Thanks!
Hey Amanda! I haven’t tested any of that – I am sorry. I don’t ever like to guess because I would hate for someone to waste ingredients and I haven’t personally tested it out myself.
Can you prepare ahead of time and bake later?
Turned out great for me! Yummy!
wow & wow, what a easy and tasty recipe…the rice is extra good!
can’t wait to make it again…
this was wonderful and so easy. I’m putting this recipe in my cookbook and it will be cooked many times
Thanks so very much Lila!
Turned out absolutely delicious. Definitely brine if you use boneless, came out great.
I’ve fixed this and stuck with the recipe and I must say this is so very yummy, everyone loved it we will be making this every two weeks for dinner . thank you !