Oven Baked Pork Chops with Rice
Elevate your dinner routine with this hearty and flavorful Oven Baked Pork Chops with Rice recipe. Juicy, bone-in pork chops are seared to golden perfection, then oven-baked atop a bed of buttery, herb-infused long-grain rice, creating a one-pan masterpiece that’s both comforting and easy to make. Simmered in rich chicken broth with aromatic garlic, onion, and a hint of paprika, every bite bursts with savory goodness. Perfect for a weeknight dinner or casual entertaining, this dish comes together in under an hour and is as simple as it is satisfying. Garnish with fresh parsley for a pop of color and serve straight from the oven for a meal your family will request again and again.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pork chops and pat them dry with paper towels. Season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.
In a large oven-safe skillet or pan, heat the olive oil over medium heat. Sear the pork chops for 2-3 minutes per side until golden brown, then remove them from the pan and set aside.
Reduce the heat to medium and melt the butter in the same pan. Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the pan and toast it for 1-2 minutes, stirring to coat it well in the butter and aromatics.
Pour in the chicken broth and stir in the dried thyme and remaining salt and black pepper.
Bring the mixture to a gentle simmer, then carefully place the seared pork chops on top of the rice.
Cover the pan tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 35-40 minutes, or until the rice is tender and the pork chops are cooked through, with an internal temperature of 145°F (63°C).
Remove the pan from the oven and let it rest for 5 minutes before uncovering.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.6 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3416 mg | 73% | |
*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.
