- 4 tablespoons butter
- 1 cup long grain white rice
- 4 pork chops, bone in
- 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.
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.