Learn to make this quick and easy One Dish Pork Chops and Rice recipe with just a few steps and simple ingredients. You’ll have a delicious dinner on the table in no time!
It seems that everyone is rushed these days. Would you believe that even those of us who are retired are pressed for time? Since I retired from my long-time professional career, I have wondered many times how I ever found the time to work full-time every day for over 30 years!
Even though I no longer go to an office for eight hours a day, I still sometimes wonder where the time went at the end of the day. And just like everyone else, I still have to find time to make dinner.
And just because I write about food all day, that doesn’t mean I prepare elaborate meals every night. Wrong! I love having easy-to-prepare, tasty, satisfying recipes that I can count on for busy days.
Some of my favorite things to make for weeknight dinners are one-dish meals like this One Dish Pork Chops and Rice recipe. They make meal planning so easy!
Like most, this one contains a protein, a starch, and veggies all in one pot. Fewer pans to wash is always a good thing, right?
Recipe Snapshot: One-Dish Pork Chops and Rice
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Servings: 6
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Long grain rice, canned tomatoes, pork chops, onion, bell pepper
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“…turned out delicious! The rice especially was so moist and flavorful. Definitely an easy dish to make and delicious.”
— Gail
What You’ll Like About This Recipe
- It’s a hearty, stick-to-your-ribs kind of supper that comes together fast making it great for a busy weeknight when you need something fuss-free.
- You won’t need anything fancy for this one. Just simple, everyday ingredients you probably already have on hand.
- Best of all, it’s a one-dish wonder, which means fewer pots to wash and more time to put your feet up after supper.
Ingredient Notes
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- Long grain white rice – I prefer white rice for this recipe, and you can’t go wrong with the Mahatma brand. I’m often asked about using brown or wild rice, but I can’t recommend those because of the vast differences in cooking time.
- Canned diced tomatoes – Be sure to include all the juices from the can!
- Pork chops – I’ve used center cut boneless pork chops in the photos, but any cut works.
- Beef broth – Use either homemade or purchased beef stock or broth.
- Onion and bell pepper – A large yellow onion is my preference, along with green bell pepper.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make One Dish Pork Chops and Rice
STEP 1. Preheat the oven to 350 degrees.
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STEP 2. Melt the butter in a medium, non-stick skillet over medium-low heat.
STEP 3. Add the rice and cook until it becomes opaque and starts to turn a light brown (about 5 minutes).
STEP 4. Stir in the salt, pepper, oregano, and diced tomatoes.
STEP 5. Spread the rice mixture in a 9×13 casserole dish.
STEP 6. Lightly season the pork chops with salt and pepper.
STEP 7. Use the same skillet to sear the pork chops on both sides.
STEP 8. Place the browned pork chops on top of the rice in the casserole dish.
STEP 9. Scatter the onions and peppers on top of the pork chops.
STEP 10. Pour the beef broth and water over the chops and rice in the dish.
STEP 11. Cover with foil and bake for 30 minutes.
STEP 12. Remove the foil and continue baking for an additional 20-30 minutes or until the moisture is absorbed and the pork chops are tender.
Storing the Leftovers
Well wrapped leftovers will keep for up to three days in the refrigerator. I don’t recommend freezing as rice tends to turn mushy when frozen.
Make It a Meal
You really don’t need much to go with this dish! However, a nice fresh salad with a lemon vinaigrette is always great. So are slow cooked southern green beans.
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Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
One-Dish Pork Chops and Rice
Ingredients
- 3 tablespoons butter
- 1 cup uncooked long-grain white rice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- 14.5 ounces canned diced tomatoes with their juice
- 6 center cut boneless pork chops
- 1 medium onion sliced and separated into rings
- 1 small green bell pepper sliced into rings
- 14 ounces beef broth
- ¼ cup water
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a medium, non-stick skillet over medium-low heat. Add the rice and cook until it becomes opaque and starts to turn a light brown (about 5 minutes).3 tablespoons butter, 1 cup uncooked long-grain white rice
- Add the salt, pepper, oregano, and diced tomatoes and stir well. Spread the rice and tomato mixture in a 9×13 casserole dish.1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried oregano, 14.5 ounces canned diced tomatoes with their juice
- Lightly season the pork chops on both sides with salt and pepper. After the rice is cooked, use the same skillet to sear the pork chops on both sides.6 center cut boneless pork chops
- Place the browned pork chops on top of the rice in the casserole dish.
- Scatter the onions and peppers on top of the pork chops.1 medium onion, 1 small green bell pepper
- Pour the beef broth and water over the pork chops and rice in the dish.14 ounces beef broth, ¼ cup water
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20-30 minutes or until the moisture is absorbed by the rice and the pork chops are tender.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Great one pot meal! Simple recipe and tastes really good! On my “go to” list!
great recipe. the only step I would suggest adding is using some of the broth to deglaze the pan then adding it to the mixture. no flavor left behind.
My mother made a similar dish, her aunt used to can tomatoes and we’d use them. I sauteed a bit of garlic and added the salt and pepper to taste at the end. Delicious. I will definitely make this again.
Glad you like the recipe! Your additions sound delicious.
Could I use a box of rice a roni with this?
I haven’t tried that, so I can’t say how it would work out. My guess is that it would be just fine.
I have and it works great either way!
I made this recipe but I left off the green peppers. The canned diced tomatoes I used were fire roasted and had oregano in them but I still added Italian spices. I prefer boned in pork chops only because they always seem to have more flavor or they aren’t as dry, that’s just my preference.
Otherwise I made the recipe as stated and they turned out delicious! The rice especially was so moist and flavorful. Definitely an easy dish to make and delicious.
Hello Gail! Thanks for letting me know you enjoyed the recipe.
A couple questions please.
If I have to use a baking pan instead of casserole dish. What do I need to change? If I missed the part where I cook the rice before putting it in said pan. What do I do? Also,why would you have put rice in dish on step two, saute on step three?:/
I have made this recipe for years. I got it from a Woman’s Club cookbook from South Port, NC (I believe–the cover has been LONG gone.) My recipe calls for a can of Campbell’s Beef Consomme instead of the beef broth. Recently, though, I used arborio rice (straight from the container) instead of long grain rice and my family loved the moist creaminess of the rice.
My family would love this delicious comfort food!
Thanks, Liz. It’s a really good family dinner recipe. Kids and adults both enjoy this one!