Baked Pork Chops and Rice is the ultimate weeknight dinner baked up in one dish. Perfect juicy pork and fluffy rice make a complete meal.
Usually, Smothered Pork Chops and rice are made separately. But with this simple Dinner, you get them baked in one pan.
Why You’ll Love Baked Pork Chops and Rice?
- Tender bone-in pork chops and fluffy rice cook together in one dish, giving you a complete, comforting dinner with minimal cleanup.
- This is a simple and mostly a hands off recipe! Once it’s in the oven, all you have to do is wait.
Sabrina’s Baked Pork Chops and Rice Recipe
Baked Pork Chops and Rice is the perfect family dinner. Everything is cooked in one pan, and you don’t necessarily have to worry about cooking a side. It’s great for busy weeknights when you need a hearty meal fast with minimal clean up. However, if you want additional sides, serve up some Grilled Broccoli or Sautéed Green Beans to get your healthy serving of veggies. They’ll pair well with the creamy and savory chops. Find Variations and my Chef’s Note below the recipe card for more ideas.
Recipe Card
Ingredients
- 1 1/2 cups chicken broth
- 10 3/4 ounces cream of chicken soup
- 1 cup long-grain rice , uncooked
- 1/2 yellow onion , diced
- 2 cloves garlic , minced
- 4 bone-in pork chops
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Preheat oven to 350 degrees and spray a 3-quart baking dish with vegetable oil spray.
- Add rice to the baking dish.
- Bring chicken broth, cream of chicken soup, onion, and garlic to a boil in a large pot.
- Pour, carefully over the rice in the baking dish.
- Season pork with salt and pepper and place onto the rice.
- Cover dish tightly with foil or lid.
- Bake for 50-55 minutes, then let rest 5 minutes out of the oven before serving.
Nutrition
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Sabrina’s Tips
I make sure that my baking dish is tightly covered while it cooks. The reason being is that the liquid and trapped steam gets absorbed by the rice, allowing it to become tender. So do not lift the foil to check on it until the time is up.
Table of contents
Can this be made ahead of time?
If you make this ahead, you run the risk of the rice getting too mushy from sitting in the sauce over time, and the chops would dry out when reheating. Although you can prepare the ingredients ahead and bake fresh. Kept separately, prep the broth mixture, and season the meat up to 1 day in advance. Then when ready follow the directions in the recipe.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: If you have leftovers, cool completely before putting them in a Ziplock bag or another airtight container. They’ll keep well for 3-4 days in the fridge.
- Freeze: Store in the freezer for 3-4 months. To reheat, thaw in the fridge, and put them in a covered baking dish. Then bake at 350 degrees for 20-30 minutes for the whole dish, or 10-15 minutes for an individual portion.
Variations
- Rice: Use a different rice from in the recipe by using brown, wild, or Jasmine rice.
- Boneless: Change the recipe slightly by using boneless chops in place of bone-in. Just keep your eye on them as they cook because they will typically cook faster.
- Mushrooms: Add some cream of mushroom soup in place of the cream of chicken and add in some fresh mushrooms. You can use sliced crimini, oyster, or portobello mushrooms.
- Seasonings: Try adding different seasonings along with the salt and pepper. Thyme, basil, rosemary, oregano, cumin, or paprika are all wonderful and flavorful additions.
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