Oven Pork Chops With Rice
Oven-baked pork chops with a savory tomato rice sauce create a hearty, flavorful meal perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Brown pork chops in hot shortening.
- Season pork chops with salt and pepper to taste.
- Place the pork chops in the bottom of a 1 1/2-quart casserole dish.
- Combine uncooked rice, salt, Worcestershire sauce, and condensed tomato soup.
- Pour the mixture evenly over the pork chops.
- Cover the casserole dish and bake in a slow oven for 1 hour or until the meat is tender.
- Add additional water if necessary during cooking.
Tips & Substitutions
For extra flavor, consider marinating the pork chops in a mixture of Worcestershire sauce and garlic before browning. If you prefer a healthier option, substitute brown rice for white rice, which will require an adjustment in cooking time. You can also use vegetable broth instead of water for cooking the rice for added depth. This dish pairs nicely with a side of steamed vegetables.
Serving Suggestions
Serve the oven pork chops with rice on a platter, garnished with fresh parsley for color. This dish goes well with a side of Maurice Salad for a refreshing contrast. Consider pairing it with Jalapeno Cheese Cornbread for a hearty meal, and a light dessert like fruit salad to finish.
Storage & Reheating
Leftover pork chops and rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the dish and cover it. Microwave for 1-2 minutes, or until heated through, ensuring the pork remains moist. Alternatively, you can reheat in the oven at 350°F until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Pork Chops With Rice contains roughly 258 calories, with 7g protein, 40g carbohydrates, and 9g fat. It is an excellent source of vitamin C (92% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2160mg per serving (94% 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 bone-in pork chops for this recipe?
Yes, bone-in pork chops can be used in this recipe. They may take slightly longer to cook, so ensure the internal temperature reaches 145°F for safe consumption. The bone can also add extra flavor to the dish.
What can I do if I don't have condensed tomato soup?
If you don’t have condensed tomato soup, you can substitute it with a mixture of crushed tomatoes and a bit of sugar to mimic the sweetness. Alternatively, you can use homemade tomato sauce, which will also work well in this recipe.
Is it possible to make this dish in a slow cooker?
Absolutely! To make this dish in a slow cooker, brown the pork chops as instructed, then place them in the slow cooker with the rice and soup mixture. Cook on low for 6-8 hours or high for 3-4 hours until the pork is tender and the rice is cooked.
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).