Baked Pork Chops And Rice
Hearty baked pork chops with seasoned rice and vegetables, offering comforting flavors perfect for family dinner or casual gatherings.
Ingredients
Instructions
- Brown the pork chops on each side in vegetable oil, sprinkling with salt and pepper.
- Remove the chops from the skillet and drain excess oil.
- Add chopped celery, onion, and green pepper to the skillet.
- Add uncooked rice to the skillet and cook until vegetables are tender and rice is golden.
- Stir in thyme and boiling chicken or beef broth.
- Place the browned pork chops on top of the rice mixture.
- Cover and bake in a preheated oven at 375°F (190°C) for 30 minutes, until the pork is tender and the liquid is absorbed.
Tips & Substitutions
For extra flavor, consider marinating the pork chops in a mixture of olive oil, garlic, and herbs before browning. You can substitute brown rice for a nuttier flavor and slightly adjust cooking time. If you prefer, add diced carrots or peas to the vegetable mix for added color and nutrition. This dish can be prepared ahead of time and refrigerated before baking.
Serving Suggestions
Serve the baked pork chops over the rice mixture, garnished with fresh parsley for a pop of color. This dish pairs beautifully with steamed vegetables or a simple salad. For a heartier meal, consider serving with mashed potatoes or a side of crusty bread. It's a comforting, one-dish meal that fits well into the category of American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a covered dish in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also reheat in the microwave, but be sure to add a splash of broth to keep the rice moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pork Chops And Rice contains roughly 226 calories, with 8g protein, 17g carbohydrates, and 15g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1469mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used in this recipe. They may cook faster, so check for doneness a few minutes earlier than the recommended time to avoid overcooking.
What can I use instead of vegetable oil?
You can substitute vegetable oil with olive oil or canola oil for browning the pork chops. Both options will work well without altering the flavor significantly.
Can I add other vegetables to the rice mixture?
Absolutely! Feel free to add vegetables like carrots, peas, or bell peppers to enhance the dish's flavor and nutrition. Just chop them finely and add them to the skillet with the onion and celery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).