Simply Oven Baked Pork Chops or Chicken and Rice Ii
Perfectly comforting and irresistibly simple, the "Simply Oven Baked Pork Chops or Chicken and Rice II" recipe is your go-to for a hearty and satisfying one-pan dinner. Juicy bone-in pork chops or tender chicken thighs rest atop a bed of flavorful rice infused with aromatic sautéed onions, chicken or vegetable broth, and a savory blend of garlic powder, paprika, and parsley. A quick sear locks in moisture, while the oven does the rest, baking everything to perfection in under an hour. With minimal prep and easy cleanup, this foolproof recipe is ideal for busy weeknights or casual family dinners. Serve it straight from the baking dish for a rustic, homey presentation that’s sure to impress. Keywords: oven-baked pork chops, chicken and rice recipe, easy one-pan meal, comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in pork chops or chicken thighs
- 1 cup Uncooked long-grain white rice
- 2 cups Chicken or vegetable broth
- 2 tablespoons Butter
- 1 small Yellow onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a medium skillet over medium heat, melt the butter and sauté the chopped onion until soft and translucent, about 3-4 minutes.
In the prepared baking dish, spread the uncooked rice evenly across the bottom.
Pour the chicken or vegetable broth over the rice. Stir in the sautéed onion, garlic powder, paprika, salt, black pepper, and dried parsley until well combined.
Pat the pork chops or chicken pieces dry with a paper towel. Season both sides lightly with salt and black pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the pork chops or chicken pieces until browned on both sides, about 2-3 minutes per side. This will lock in the juices but does not need to fully cook the meat.
Place the seared pork chops or chicken thighs on top of the rice mixture in the baking dish.
Cover the dish tightly with aluminum foil to prevent moisture from escaping.
Bake in the preheated oven for 40-50 minutes, or until the rice is tender and the pork chops or chicken are fully cooked (internal temperature of 145°F/63°C for pork or 165°F/74°C for chicken).
Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Garnish with additional dried parsley if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.9 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1613 mg | 34% | |
*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.
