Brown Pork Chops
A hearty baked pork chop and rice casserole featuring savory flavors, tender pork, and colorful vegetables, perfect for family dinners and comforting weeknight meals.
Ingredients
Instructions
- Brown seasoned pork chops in a skillet until browned on both sides.
- Put uncooked rice evenly into a large casserole dish.
- Sprinkle parsley flakes and oregano over the rice.
- Place the browned pork chops on top of the rice.
- Add sliced onion and sliced bell pepper on top of the pork chops.
- Mix beef bouillon cubes with boiling water until dissolved.
- Pour the bouillon mixture over the casserole.
- Cover with foil and bake at 350°F for 1 hour or until the rice is cooked and tender.
Tips & Substitutions
For perfectly browned pork chops, make sure your skillet is hot before adding the chops. You can substitute chicken bouillon cubes if beef is unavailable. If you prefer, use jasmine or basmati rice for a different flavor profile. Adding a splash of Worcestershire sauce to the bouillon mixture can enhance the flavor, similar to the rich taste found in recipes like Oven-Roasted Country Style Ribs.
Serving Suggestions
Serve the pork chops over the rice with the vegetables on the side for a complete meal. This dish pairs beautifully with a simple green salad or steamed broccoli for a fresh contrast. For a more hearty option, consider serving it alongside homemade cornbread or a slice of crusty bread, which can soak up the flavorful broth.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F covered with foil for about 20 minutes, or until heated through, ensuring the rice remains moist. You can also microwave individual portions, adding a splash of water to keep them from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Pork Chops contains roughly 492 calories, with 28g protein, 50g carbohydrates, and 20g fat. It is an excellent source of vitamin C (142% of the Daily Value) and protein (56% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1697mg per serving (74% 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 for this recipe?
Yes, boneless pork chops can be used, but adjust the cooking time as they may cook faster than bone-in chops. Keep an eye on them to prevent overcooking, aiming for an internal temperature of 145°F for safe consumption.
What can I substitute for rice?
If you prefer not to use rice, quinoa or couscous can be excellent alternatives. Both will absorb the flavors of the bouillon mixture well. Adjust the liquid accordingly, as they may require different amounts of water to cook properly.
Can I prepare this dish in advance?
Absolutely! You can assemble the casserole ahead of time and store it covered in the fridge. Just add a little extra baking time if baking straight from the refrigerator. This is a great way to simplify meal prep during busy weeks, similar to recipes like Southwestern Glop.
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).