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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.

Baked Pork Chops and rice shown served on a white plate with a serving of broccoli.

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.
Baked Pork Chops and Rice shown in a square baking dish and topped with chopped parsley.

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)
ingredients for baked pork chops and rice: pork chops, rice, celery, onion, beef broth, worcestershire sauce.

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.

rice, cooked celery and onion in a baking dish.

Pour beef broth over rice. Also add in Worcestershire sauce (if using.)

pouring beef broth over rice ad celery and onion mixture in a rectangular baking dish.

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.

browning pork chops in a large skillet.

Place pork chops on top of rice mixture in baking dish. Cover baking dish with aluminum foil.

pork chops, rice, beef stock, in casserole dish.

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.

rice and pork chops shown fully baked in a baking dish.

I sprinkled a little dried parsley on top to give it a little color. This is not necessary.

forkful of cooked pork chop shown on a plate.

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Originally published: June 2013
Updated and republished: January 2021

Baked Pork Chops and Rice recipe

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.
4.95 from 126 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

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).
  • 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.
  • 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.
Course: Main Course
Cuisine: American

Nutrition

Calories: 720kcal | Carbohydrates: 62g | Protein: 45g | Fat: 31g | Sodium: 683mg | Fiber: 1g | Sugar: 3g

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.

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Recipe Rating




116 Comments

  1. 5 stars
    The BEST pork chop and rice recipe! First time making and the flavor was incredible! Pork was super tender and juicy; rice was tender and so flavorful! Really easy to prepare and make; made with two large bone in pork chops.

  2. Greetings,
    Thank you for this recipe! I’m not a fan of porkchops but my wife loves them. She bought porkchops that were on sale which gave me an opportunity to find a recipe. My wife is a successful business person and spends a large amount of time in her office during the day. I have a culinary background and I do all the cooking. When I find a recipe, make sure I have the ingredients and get in the kitchen, It’s like a Zen thing for me. I made two additions which are personal favorites for me:
    1: I sweated a full mirepoix before adding the rice: I wanted them softened;
    2: I set aside a cup of the broth, deglazed the skillet after browning the porkchops and added that to my rice mixture and it added a nice bit of flavor.
    My wife said: “These are the best porkchops I’ve ever had!”
    Thank you! I’ll be using this in the future when my wife wants porkchops!!

  3. 5 stars
    Made this exactly as instructed and it’s delicious. My dear departed wife used to make this and it was one of my favorites from her. Thank you for a bitter sweet memory and a fantastic recipe.

  4. 5 stars
    This dish was so tasty! I found that 3 1/2 cups of liquid was too much, I ended up draining some of it off. I would easily make this again though, it was a huge hit for everyone in my family!

  5. 5 stars
    I love it! I followed the recipe as is…except I use white basmati rice
    (my preference) and reduced it to one cup (dry). I used the generic version of A1 because I was out of worcestershire. Thank you for the great recipe.