Baked Pork Chops and Rice
Seared bone-in pork chops baked under foil over butter-toasted long-grain rice, onion, celery and beef stock.
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Ingredients
- 3 tablespoons butter salted
- 1 1/2 cups long-grain rice uncooked
- 1/2 cup yellow onion chopped
- 1/2 cup celery chopped
- 3 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce optional
- 2 tablespoons vegetable oil
- 4 pork chops bone-in
- salt to taste
- black pepper to taste
- garlic powder to taste
Instructions
- Heat the oven to 425°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, melt the butter. Add the uncooked rice, onion and celery. Stir and cook until the rice begins to brown slightly and the vegetables soften a little. Transfer the mixture to the baking dish.
- Pour the beef stock evenly over the rice. Add the Worcestershire sauce, if using, and stir gently.
- Heat the vegetable oil in the same skillet over high heat. Season both sides of the pork chops with salt, pepper and garlic powder. Working two chops at a time, brown them for about 2 minutes per side. Do not try to cook them through in the skillet.
- Place the chops on the rice, pushing them down gently so a little liquid covers them. Cover the dish with aluminum foil and bake for about 35 to 40 minutes.
- Check that the rice is tender and the liquid is absorbed. Use a food thermometer: the pork chops must reach at least 145°F, and a casserole should reach 165°F. Keep baking if it is not there yet. Let the pork chops rest at least 3 minutes before serving.
Notes
The prep time includes the 3-minute rest. Salt, pepper and garlic powder are to taste and are not counted in the nutrition. Use white long-grain rice.
Nutrition
Serving: 1servingCalories: 617kcalCarbohydrates: 60.9gProtein: 37gFat: 23.5gSodium: 931mgFiber: 1.4gSugar: 2.2g
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