Easy Baked Pork Chops with Gravy and Rice
Transform dinnertime into a hearty, comforting experience with this Easy Baked Pork Chops with Gravy and Rice recipe. Juicy, perfectly seasoned boneless pork chops are seared to golden perfection, then baked in a rich, velvety homemade gravy made from a simple roux of butter, flour, chicken broth, and milk. Paired with fluffy white rice, this one-pan meal is full of savory flavors and comes together with minimal effort. Ready in just under an hour, it’s the perfect choice for busy weeknights or a cozy family dinner. With its dynamic combination of tender pork, creamy gravy, and satisfying rice, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 0.5 cups milk
- 1 cup white rice
- 2 cups water
Instructions
Preheat your oven to 350°F (175°C).
Season both sides of the pork chops with salt, black pepper, paprika, onion powder, and garlic powder.
Heat the vegetable oil in a large, oven-safe skillet over medium-high heat.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add unsalted butter to the same skillet. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the chicken broth while whisking to combine. Then, add the milk and continue to stir until the gravy is smooth and begins to thicken, about 3-4 minutes.
Return the seared pork chops to the skillet, spooning some of the gravy over the top. Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 30-35 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
While the pork chops are baking, prepare the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed.
Remove the pork chops from the oven and let them rest for 5 minutes. Serve the pork chops over the cooked rice, generously spooning the gravy on top. Enjoy!
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 328 mg | 25% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2607 mg | 55% | |
*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.
