Pork Chops and Rice

Total Time:
1 hr 5 min
15 min
50 min

4 servings

  • 4 tablespoons butter
  • 1 cup long grain white rice
  • 4 pork chops, bone in
  • Salt
  • One 10-ounce can beef broth, plus more if needed
  • 4 onion slices, separated into rings
  • 1/4 teaspoon pepper

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.

Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.

Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

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3.6 78
Kathy S thank-you for your help. I made mine by what you wrote. It was perfect! 45 min in the oven. I even liked the seasoning you suggested. My chops were moist and my rice tasty. You should seriously consider writing a cook book. Thanks so much for sharing your knowledge. Finally a pork chop and rice bake I understood and enjoyed for a week night supper.  item not reviewed by moderator and published
So I tried this recipe today because I wanted something simple, I decided to read the reviews b4 trying it out and that was a smart idea. I used basmati rice and chicken broth instead and mixed the broth with chicken boullin. I also seasoned the pork chop with cumin, salt, pepper, seasoned salt and garlic salt. I browned the chops in a skillet and then followed the rest of the recipe. It came out great, very tasty. Will difinitely try it again. item not reviewed by moderator and published
I made this twice already and it's delicious! Easy to put together I did make a few changes .to the chops seasoned salt,pepper, cumin and garlic powder,then browned . I added half of cup more rice so used another can of beef broth . The rest was the same and it was perfect! item not reviewed by moderator and published
I tried this recipe last night and my Husband and I really enjoyed it. We will definitely add this to our meal plans. Thanks for sharing! item not reviewed by moderator and published
Not sure what you guys are doing wrong? Mine turned out delicious. The only thing I did different is,I browned the chops with a little seasoning salt before baking and I used beef cubes to make the broth. YUMMY!!! Some guys are so harsh about reviews. Cooking is a lot of trial and error.Have fun. item not reviewed by moderator and published
Ummm... This sounded like an awesome recipe and I did exactly as Trisha's directions instructed. My Chops were apparently too thick and we're not tender. Money wasted. item not reviewed by moderator and published
I have learned my lesson... NEVER attempt any recipe (no matter how great it turns out on TV) BEFORE reading the reviews! SO... I have a question about THIS recipe before I waste $ on the chops. HOW THICK SHOULD I ASK THE BUTCHER TO CUT THE CHOPS? I only need 3 chops and want to buy Center Cut Bone-In but the local chain stores (Publix, etc) only have chops (pre-cut) that are too thin or extremely thick-cut (for stuffing) and it is rare to have someone in the meat dept (cutting) in the late afternoon when I shop. I do try to buy all of my meat from a small neighborhood specialty grocery in town that still cuts to order - and the quality is high-end. I'll be shopping there on Saturday and would love to get advise on the best thickness for the juiciest chops possible. Thanks! Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pork-chops-and-rice-recipe.html?oc=linkback item not reviewed by moderator and published
I thought it was a good meal. The rice was very tasty, but like other reviewers comments, I would have seared the pork chops first before putting them in the dish with the rice...then cook them less time. I cooked them on 350 for 40 minutes and they were done on the inside, but I'm glad I took them out when I did. Otherwise, good recipe. item not reviewed by moderator and published
I have my own version that I have been making for years... I use a cast aluminum or cast iron pan large enough for 4-6 chops to lay flat... heat the skillet till very hot.. season the chops with garlic salt, seasoned salt & pepper... add a drizzle of oil and quickly brown the chops on both sides and remove.. set aside.. add 2 cups rice and 2 Tbls butter... toast til just starting to brown... remove from heat, add the chops back on top and top each with a slice of tomato, slice of onion and green pepper rings... measure out 2 cans beef consumme' and water to make 4 cups liquid.. pour over all and cover tightly with foil and bake in a 400 degree oven for 45min-1 hr.. check at the 45 min mark.. if the rice is swollen up around the chops it's done... if you still see liquid.. cover tightly again and return for another 15 min. comes out perfect every time. item not reviewed by moderator and published
This recipe sucks.. plain and simple. Have made it twice thinking I made a mistake the first time. WRONG. Dry chops with no flavor in the meat or rice. What a waste of ingredients. Never again !! Rate it a 0. NO STARS item not reviewed by moderator and published
Calm down Scripter. Holy Moly!! If this recipe doesn't sound like you can handle it.. try another one. There are only about 50 different variations.. Get creative. Cooking is trial and error. item not reviewed by moderator and published
Why did you bother rating this recipe when all you did was provide your own???? item not reviewed by moderator and published
It always cracks me up when people do that. LOL! item not reviewed by moderator and published
Me too! Thank you for saying this. My experience exactly. item not reviewed by moderator and published

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