Country Pork Chops & Rice
- 3 tbsp butter
- 1 1/2 cups long grain rice
- 1/2 cup chopped yellow onion
- 1/2 cup chopped celery
- salt, pepper and garlic powder to taste
- 2 tbsp vegetable oil
- 4 bone-in pork chops
- 3 1/2 cups beef stock
- 2 tbsp Worcestershire sauce optional
- 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.
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.