Baked Pork Chops with Rice
Elevate your weeknight dinner game with this comforting and flavorful Baked Pork Chops with Rice recipe. Perfectly seasoned bone-in pork chops are seared to golden perfection before being nestled atop a bed of fragrant garlic and onion-infused rice, simmered in savory chicken broth. The dish is baked to tender, juicy perfection in one oven-safe skillet, making it both a flavor-packed and hassle-free option for busy evenings. With the warm, earthy notes of paprika and thyme complementing the hearty rice pilaf, each bite is a savory delight. Quick to prepare in under 15 minutes and baked to perfection in just under an hour, this recipe is a one-pan wonder that’s sure to become a family favorite. Serve it straight from the oven for a streamlined meal that’s deliciously satisfying and perfect for sharing!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Lightly season both sides of the pork chops with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Set aside.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until browned but not fully cooked. Remove the pork chops and set them aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the uncooked rice to the skillet and stir to coat in the butter and aromatics. Toast the rice for 1-2 minutes until lightly golden.
Pour in the chicken broth, then stir in the dried thyme and the remaining 1/2 teaspoon of salt. Bring the mixture to a gentle simmer.
Nestle the seared pork chops on top of the rice mixture, ensuring they are evenly spaced. Cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the rice is tender and has absorbed the liquid, and the pork chops are cooked through (internal temperature of 145°F/63°C).
Carefully remove the skillet from the oven and let it rest for 5-10 minutes, covered, to finish settling the flavors.
Fluff the rice with a fork, garnish with fresh herbs if desired, and serve warm.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
