Baked Pork Chops & Rice Recipe

Baked Pork Chops & Rice is the kind of recipe that feels like a cozy hug after a long day. It’s hearty, full of flavor, and absolutely fuss-free—perfect for busy weeknights when you want a satisfying meal without standing over the stove. The pork chops come out tender and juicy, while the rice soaks up all those savory juices, creating a comforting, all-in-one dish that’s both rustic and deeply flavorful.

Why You’ll Love This Recipe

• One Pan Wonder: Everything bakes together in one dish—less cleanup, more time to relax.
• Comfort Food at Its Best: Juicy pork chops and buttery, seasoned rice? It doesn’t get more comforting than this.
• Make-Ahead Friendly: You can assemble it earlier in the day and pop it in the oven when you’re ready to eat.
• Customizable: A great base recipe you can easily tweak with your favorite seasonings or vegetables.

Ingredients You’ll Need

Gather up these simple ingredients to create a dish that’s anything but boring:

• Pork Chops: Go for bone-in for maximum flavor and moisture; boneless works too, but keep an eye on doneness.
• Long-Grain White Rice: It cooks up fluffy and absorbs all the delicious juices from the meat and broth.
• Chicken Broth: Adds depth and rich savory flavor to the rice—way better than using plain water.
• Onion Soup Mix: A shortcut ingredient that gives the dish a robust, slightly caramelized flavor.
• Butter or Olive Oil: For greasing the dish and adding a bit of richness.
• Garlic Powder: Adds a warm, savory background note.
• Black Pepper: Freshly cracked is best—it gives a subtle heat and boosts the flavor of the pork.
• Paprika: Optional, but highly recommended for a touch of smoky color and flavor.

Variations

Want to mix it up? Try these fun twists:

• Add Veggies: Toss in some sliced mushrooms, peas, or diced bell peppers for a pop of color and nutrition.
• Change the Seasoning: Swap the onion soup mix for a packet of ranch or Italian dressing mix for a new flavor profile.
• Use Brown Rice: Just remember it takes longer to cook, so cover tightly and bake for an extra 15–20 minutes.
• Creamy Version: Stir in a little cream of mushroom soup with the broth for a creamier, richer rice.

How to Make Baked Pork Chops & Rice

Step 1: Prep Your Dish

Preheat your oven to 350°F. Lightly grease a large baking dish with butter or olive oil.

Step 2: Combine Rice and Broth

Pour uncooked rice into the baking dish and spread it out evenly. Stir in the chicken broth and sprinkle with garlic powder, black pepper, and onion soup mix. Mix gently to combine.

Step 3: Add the Pork Chops

Place the pork chops right on top of the rice mixture. Season the tops with a bit more black pepper and a dusting of paprika if using.

Step 4: Cover and Bake

Cover the dish tightly with foil to trap the moisture. Bake in the preheated oven for 45 to 55 minutes, or until the pork is fully cooked and the rice is tender. If you’re using thick chops or brown rice, you may need to add 10–15 more minutes.

Step 5: Rest and Serve

Remove the foil and let the dish rest for 5–10 minutes before serving. This helps the rice finish steaming and keeps everything juicy.

Pro Tips for Making the Recipe

• Don’t Skip the Cover: Covering the dish tightly with foil ensures the rice cooks properly and the pork stays moist.
• Let It Rest: Giving it a few minutes to sit after baking allows the juices to settle and makes for cleaner servings.
• Use Bone-In Chops for Best Flavor: They stay juicy and bring more savory richness to the dish.
• Taste Before Serving: Depending on your broth and seasoning mix, you may want to add a pinch of salt at the table.

How to Serve

This is a complete meal on its own, but a few sides can really round it out:

Garnishes:

Sprinkle with fresh chopped parsley or green onions for a burst of freshness.

Side Dishes:

Serve with a crisp green salad or some roasted green beans to add brightness to the plate.

Sauce Ideas:

Drizzle a bit of pan drippings or even a light gravy over the pork if you want to amp up the indulgence.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool, then store in an airtight container in the fridge for up to 3 days. The rice might get even more flavorful overnight.

Freezing

This dish freezes surprisingly well! Store in individual portions in freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 325°F covered with foil, or microwave in a covered container with a splash of broth to rehydrate the rice.

FAQs

Can I use instant rice for this recipe?
It’s not recommended. Instant rice will overcook and become mushy by the time the pork is done. Stick with long-grain white rice for the best texture.

What if my pork chops are too dry?
This can happen if they’re too lean or cooked too long. Bone-in chops are more forgiving, and covering the dish tightly helps retain moisture. You can also baste the chops halfway through with a bit of broth.

Can I add vegetables to this dish?
Absolutely! Frozen peas, diced carrots, or chopped mushrooms bake up beautifully with the rice. Add them at the same time you add the rice and broth.

Can I double the recipe for a larger crowd?
Yes! Just use a larger baking dish and make sure everything is spread out evenly. You may need a bit more cooking time—check the rice and pork before removing from the oven.

Final Thoughts

This Baked Pork Chops & Rice recipe is a true comfort classic—simple, hearty, and full of down-home flavor. Whether you’re cooking for your family or prepping meals ahead, this dish is a dependable winner. Give it a try, and don’t be surprised if it ends up in your regular rotation!

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