This rice and baked pork chops recipe was a family favorite when I was growing up. The fact that the rice and pork cook in the same pot makes this a fantastic recipe. The pork chops are cooked to perfection and the rice is tasty.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 pinch seasoned salt, or to taste
- 6 thin bone-in pork chops
- 1 (14 ounce) can beef consomme
- 10 fluid ounces water
- 1 ½ cups white rice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
- Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
- Mix beef consomme and water together in a 9×13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
- Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 8 g |
| Sodium | 326 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!!!
I followed the recipe as written. It was delicious. The rice was mild and tasty
I used chicken and rice soup instead of beef consommé and water. Next time cook less – the meat was overcooked. Maybe add some herbs.
My mother used to make this. I had lost the recipe. This taste the same. I still love it.5 stars
This dish was tasty and easy to do. I put the caramelized onion mixture right into the pan and mixed it with the rice and consommé. It was easy to set the chops atop. I cooked this in the oven at 350 so the chops wouldn’t get tough, but the rice didn’t cook. So I turned the heat up to 375 for a half hour and all was good to go. Next time I may cut back on the liquid a bit as it was on the soupy side.
I could eat the rice for days! I use thicker pork chops always bone in. I have made with thin pork chops but they always over cook by the time the rice is done. I mix the water portion with half white wine and add the trader joes frozen mushroom medley. I season pork chops with whatever sounds good and fry a minute per side. Delish and requested often in this house!
Easy recipe. The rice was delicious, the chops were a little dry but still quite good.
Really easy and I only tweaked a little for the seasoning but very good
Great! Used chicken broth instead.
Made according to directions with only exception of dredging chops in flour with seasonings prior to browning. Used 5 thin bone in pork chops. The rice was perfect and the chops were tender and moist at 55 mins cooking time. Will definitely make frequently.
I made it with spanish rice and it was delicious. Hubby said this recipe is a keeper.
I made it with spanish rice and it was delicious. Hubby said this recipe is a keeper.
I loved the flavor! But I think it would be better with a thicker chop. Thank You!
Very good dish! Inspired by the picture i put sliced tomatoes on top of the onions as well. Success!
My wife thought the rice was overdone. Pork chops were extremely tender.
This is excellent. I made a few tweaks to make it into a meal with minimal dishes to wash. I put in sliced brown mushrooms along with the onions. I used an enamel wear Dutch oven, with no oil, I kept stirring for about 10 minutes so the mushrooms and onions gave up their extra moisture as well as browning. After I put the mushrooms and onions aside, I add some oil, and brown the seasoned pork. I put that aside too, then added a bit more oil, and brown the rice. I spread the rice evenly across the bottom of the Dutch oven. I placed the browned pork on top of the rice, and covered it with the onions and mushrooms. Then I added 24 oz (3 cups) of chicken, or beef stock to the pot, covered and baked it in a preheated oven as per the recipe. A delicious one dish meal!
Chops were tender, rice was tasty. Used my brown rice on one side and my sister’s white rice on the other side. Was yummy!
Love this recipe. I made it just like the recipe. Next time I will add salt to the rice and liquid mixture before I put the pork chops. Love the fact that it cooks in one dish. It was very good. I recommend this recipe for a quick meal.
Very very good
Amazing!! I have made this multiple times but changed something this time and it turned out even better! I added two billion cubes to the 10 oz of water and I also deglazed the pan after the pork chops were done with white cooking wine as another user suggested. I scrapped all the bits from the pan and put them into the baking dish with the rest of the stuff! I will make this again sooo good!!
Very flavorful rice and very tender pork chops. Family loved it and it was very easy to put together .