This Baked Pork Chops and Rice recipe delivers the essence of home cooking in one simple, satisfying dish. Tender, seasoned bone-in pork chops are baked to perfection atop a bed of aromatic rice, infused with the rich flavors of onions and celery. It’s an all-in-one meal that promises comfort and ease for any weeknight dinner.
THE ULTIMATE ALL-IN-ONE BAKED PORK CHOP AND RICE DINNER
Few dishes evoke the warmth and nostalgia of home cooking quite like a perfectly executed baked pork chops and rice. This isn’t just a meal; it’s a comforting embrace, a culinary journey back to childhood kitchens filled with irresistible aromas. Deceptively simple in its preparation, this recipe consistently delivers on flavor, making it a perennial family favorite. While some might consider it a timeless classic, the true beauty of this dish lies in its ability to bring people together, offering a taste of tradition and a sense of belonging. We’re not reinventing the wheel here, but rather celebrating one of those foundational recipes that we return to time and again because it’s inherently comforting, delicious, and reminds us of cherished memories.
Second time making this and it is amazing! Well done on this one!
– Janet
EXPERT TIPS FOR BAKING PERFECT PORK CHOPS AND RICE
Achieving a truly delicious Baked Pork Chops and Rice dish is all about understanding a few key principles. Follow these tips to ensure your meal is consistently tender, flavorful, and a delight for everyone at the table.
Choose the Right Rice: Long Grain is Key
For this recipe, selecting the correct type of rice is paramount to its success. We highly recommend using **long grain white rice** because it holds its shape well and absorbs the rich flavors of the beef stock without becoming mushy. Avoid quick-cooking or instant rice varieties, as their faster cooking time will often result in a gummy or overcooked texture when baked for the duration required by the pork chops. If you prefer a healthier alternative, brown rice can be substituted, though it may require a slightly longer baking time and potentially a bit more liquid (monitor closely) due to its firmer texture. We do not recommend using cauliflower rice, as its moisture content and cooking properties are vastly different and would not yield a comparable result in this baked dish.
Generous Seasoning for Maximum Flavor
Flavor is built in layers, and the pork chops are a crucial component. Before searing, ensure both sides of your bone-in pork chops are thoroughly seasoned with a generous amount of salt, freshly ground black pepper, and garlic powder. These basic seasonings create a foundational savory base that will infuse into the pork as it cooks and contribute to the overall richness of the dish. Don’t be shy – well-seasoned meat makes all the difference.
The Art of Browning: Sear, Don’t Cook Through
One of the most critical steps for developing deep flavor and appealing color in this recipe is browning the pork chops before baking. This isn’t about cooking the pork chops completely; rather, it’s about creating a beautiful golden-brown crust through the Maillard reaction. Heat your skillet until it’s truly hot – you should see wisps of smoke if you add a drop of water. Quickly sear each side of the pork chops for about 2 minutes per side. This rapid browning not only locks in juices but also adds incredible depth of flavor and a visually appealing golden hue to the final dish, setting it apart from simply baking raw chops.
Perfect Pairings: What to Serve Alongside
This hearty, all-in-one meal is quite complete on its own, but it pairs wonderfully with simple, fresh side dishes. A vibrant green vegetable, such as steamed broccoli or green beans, offers a delightful contrast in texture and color, and a healthy balance to the richness of the pork and rice. For those who love to sop up every last bit of savory liquid, a warm, crusty loaf of French Bread is an excellent addition, perfect for wiping the plate clean.
ESSENTIAL INGREDIENTS FOR THIS COMFORTING MEAL
Gathering your ingredients is the first step to creating this delightful baked pork chops and rice dish. Here’s a list of what you’ll need, focusing on fresh, quality components to build maximum flavor. For precise measurements, refer to the full recipe card below.
- Salted butter: Adds richness and helps brown the rice and vegetables.
- Long grain rice: The ideal choice for its texture and ability to absorb flavors.
- Yellow onion: Provides a sweet, aromatic base when sautéed.
- Celery: Adds a subtle crunch and savory depth to the rice mixture.
- Salt, pepper, and garlic powder: Our essential trio for perfectly seasoning the pork chops.
- Vegetable oil: Used for searing the pork chops to achieve that desirable golden crust.
- Bone-in pork chops: These yield the most flavor and stay incredibly juicy during baking.
- Beef stock: The foundational liquid that infuses the rice with savory richness.
- Worcestershire sauce (optional): A secret weapon for an extra layer of umami and depth.
STEP-BY-STEP GUIDE: HOW TO MAKE BAKED PORK CHOPS AND RICE
Creating this incredibly flavorful and satisfying baked pork chops and rice dish is simpler than you might think. Follow these straightforward steps to prepare a wholesome, one-pan meal that your family will adore.
Prepare Your Oven and Baking Dish: Begin by preheating your oven to 425°F (218°C). This ensures the oven is at the correct temperature when you’re ready to bake, leading to even cooking. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. This crucial step prevents the rice from sticking and makes for easier cleanup.
Sauté the Aromatics and Rice: In a large, heavy-bottomed skillet (preferably oven-safe if you wish to use it later for searing, but not necessary), melt 3 tablespoons of salted butter over medium-high heat. Once the butter is shimmering and begins to melt, add 1½ cups of long grain rice along with ½ cup of chopped yellow onion and ½ cup of chopped celery. Stir continuously, allowing the rice to toast slightly and the vegetables to soften. This sautéing step is vital as it enhances the nutty flavor of the rice and mellows the raw edge of the onion and celery, creating a deeper flavor profile for your dish.
Assemble the Rice Base: Once the rice has begun to brown slightly and the onion and celery are tender-crisp, remove the skillet from the heat. Carefully transfer the entire rice mixture to the bottom of your prepared 9×13-inch baking dish, spreading it out evenly to form a consistent layer.
Add the Liquid Foundation: Pour 3½ cups of beef stock evenly over the rice mixture in the baking dish. The beef stock is the magic ingredient here, imparting a rich, savory essence to the rice as it cooks. If desired, stir in 2 tablespoons of Worcestershire sauce, which adds an extra layer of umami and a subtle tang, complementing the beef stock beautifully. Gently stir to ensure all ingredients are well combined and evenly moistened by the liquid.
Pour beef broth over rice. Also add in Worcestershire sauce (if using.)
Prepare for Searing: Using the *same skillet* where you cooked the rice and vegetables (don’t clean it yet – those fond bits are flavor!), place it back over high heat. Allow the skillet to get very hot. Add about 2 tablespoons of vegetable oil, ensuring it coats the bottom. A hot skillet is essential for a good sear.
Season the Pork Chops: While the skillet heats, generously season both sides of your 4 bone-in pork chops with salt, black pepper, and garlic powder. Pat them dry before seasoning to encourage a better sear.
Sear the Pork Chops: Carefully place two pork chops into the hot skillet. Sear each side for approximately 2 minutes, or until a beautiful golden-brown crust forms. Remember, you are *not* cooking them all the way through at this stage; the goal is simply to achieve that delicious, flavor-rich browning. Repeat the process for the remaining two pork chops.
Arrange and Bake: Once all pork chops are seared, carefully arrange them on top of the rice mixture in the baking dish. Cover the baking dish tightly with aluminum foil. This traps steam, ensuring the rice cooks evenly and the pork chops remain moist and tender. Place the covered dish into your preheated oven and bake for approximately 35-40 minutes.
Check for Doneness: After 35-40 minutes, carefully remove the foil. The rice should be tender and have absorbed all the liquid, becoming fluffy and flavorful. Use an instant-read thermometer to check the internal temperature of the pork chops; they should reach 145°F (63°C) for safe consumption. If needed, you can return the dish to the oven uncovered for another 5-10 minutes to allow the pork chops to brown slightly more on top, though this is optional.
The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.
For a touch of freshness and color, you can sprinkle a little dried parsley on top just before serving. This is purely for aesthetic appeal and is entirely optional. Serve immediately and enjoy this hearty, homemade meal!
FREQUENTLY ASKED QUESTIONS ABOUT BAKED PORK CHOPS AND RICE
To help you master this comforting dish, here are some common questions and helpful answers:
Can I use boneless pork chops for this recipe?
While bone-in pork chops are recommended for their superior flavor and ability to stay moist, you can use boneless pork chops. However, be aware that boneless chops tend to cook faster and can dry out more easily. Reduce the baking time by about 5-10 minutes and always check the internal temperature with a meat thermometer to ensure they reach 145°F (63°C) without overcooking.
What if my rice isn’t fully cooked?
If your rice is still a bit firm after the recommended baking time, it likely needs more liquid or more time. Check if all the liquid has been absorbed. If it has, add another ¼ to ½ cup of hot beef stock, cover the dish tightly with foil again, and bake for an additional 10-15 minutes, or until tender. This often happens if your oven runs a bit cooler or if your baking dish isn’t perfectly sealed.
Can I add other vegetables to the rice mixture?
Absolutely! This recipe is quite versatile. Diced carrots, mushrooms, or bell peppers would make excellent additions to the rice and onion mixture. Add them in the skillet with the onion and celery to sauté until tender before transferring to the baking dish. This will introduce more nutrients and a wider range of flavors and textures.
Is it possible to prepare this dish ahead of time?
You can prepare certain components ahead. The rice mixture (sautéed rice, onion, celery) can be prepped and stored in the baking dish in the refrigerator for up to 24 hours. Keep the beef stock separate. When ready to bake, add the beef stock, arrange the seared pork chops on top, and proceed with baking as directed. Allow the dish to come closer to room temperature for about 30 minutes before baking to ensure even cooking.
How do I store leftovers?
Leftover baked pork chops and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or place the entire dish (covered) in an oven preheated to 300°F (150°C) until warmed through. You may want to add a splash of extra beef stock or water when reheating to prevent the rice from drying out.
EXPLORE MORE DELICIOUS RECIPES
If you’ve enjoyed this comforting baked pork chops and rice recipe, you’ll surely love these other fantastic meal ideas. Expand your culinary repertoire with these family-friendly dishes:
- Ritz Cracker Pork Chops
- Crock Pot BBQ Pork Chops
- Crispy Baked Pork Chops
- Smothered Pork Chops
- Air Fryer Ranch Pork Chops
- Baked Ranch Butter Pork Chops
- Crock Pot Pork Chops and Gravy
- Honey Garlic Pork Chops
- Quick Skillet Pork Chops
- French Onion Pork Chops
- Shake and Bake Pork Chops
- Southern Home Fries
- Crock Pot Herb Pork Loin
- Swiss Chicken Casserole
- Oven Roasted Pulled Pork
Originally published: June 2013
Updated photos and republished: January 2021
Baked Pork Chops and Rice
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Ingredients
- 3 Tablespoons salted butter
- 1 ½ cups long grain rice
- ½ cup chopped yellow onion
- ½ cup chopped celery
- 3 ½ cups beef stock
- 2 Tablespoons Worcestershire sauce (optional)
- 2 Tablespoons vegetable oil
- 4 bone-in pork chops
- salt, pepper and garlic powder, to taste
Instructions
- Preheat oven to 425F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, add in 3 Tablespoons salted butter until it starts to melt. Then add in 1 1/2 cups long grain rice along with 1/2 cup chopped yellow onion and 1/2 cup chopped celery.
- Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
- Then put rice mixture into bottom of prepared baking dish.
- Pour 3 1/2 cups beef stock evenly over rice. Then pour on 2 Tablespoons Worcestershire sauce (if using).
- Using that same skillet you used for the rice, over high heat (you want it good and hot) add in 2 Tablespoons vegetable oil.
- Season both sides of 4 bone-in pork chops with salt, pepper and garlic powder, to taste.
- Place 2 pork chops in the skillet at a time and brown both sides. You aren’t cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side).
- Follow the same process for the last 2 pork chops.
- Place pork chops on top of rice mixture in baking dish.
- Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
- The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.
Notes
- Updated to add: You can use 3 1/2 cups of water with 4 beef bouillon cubes instead of the beef stock. Some people felt that more liquid was needed to fully cook the rice so I have adjusted the recipe from 3 cups to 3 1/2 cups. Adjust as needed.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.