Simply Oven Baked Pork Chops and Rice
Elevate your weeknight dinner game with this simple yet satisfying recipe for Simply Oven Baked Pork Chops and Rice. Featuring tender, bone-in pork chops seasoned to perfection and nestled atop a bed of buttery, savory rice infused with chicken broth, garlic, and onions, this dish delivers comfort food at its best. With minimal prep time and a one-pan oven-baking method, it's both flavorful and fuss-free, making it perfect for busy families. The rice cooks alongside the pork chops, soaking up all the delicious juices, while a finishing touch of fresh parsley adds brightness to every bite. Ideal for those seeking an easy pork chop recipe that's hearty, flavorful, and crowd-pleasing, this classic dish is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 2 tablespoons unsalted butter
- 0.5 cup (diced) onion
- 2 cloves (minced) garlic
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon (chopped, optional for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear to remove excess starch, then set it aside to drain.
Season the pork chops on both sides with paprika, dried thyme, salt, and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork chops for 2-3 minutes per side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rinsed rice to the skillet and sauté for about 1 minute until it is lightly toasted and coated in butter.
Gradually pour in the chicken broth, scraping any browned bits from the bottom of the pan to incorporate the flavor. Let the mixture come to a gentle simmer and remove from heat.
Transfer the rice and broth mixture to a 9x13-inch baking dish. Spread it out evenly, then arrange the seared pork chops on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and return the dish to the oven. Bake for an additional 10 minutes to let the pork chops brown slightly and ensure the rice is fully cooked.
Carefully remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 538 mg | 11% | |
*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.
