Recipes » Main Dish Recipes » One Dish Pork Chops and Rice

One Dish Pork Chops and Rice

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This recipe for Pork Chops and Rice is a great weeknight one-dish meal for the whole family!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour

This quick and easy recipe for One Dish Pork Chops and Rice will help you get dinner on the table in no time

It seems that everyone is rushed these days. Would you believe, even those of us who are retired are pressed for time? In the last year since I retired from my long-time professional career, I have wondered many, many times how I ever found the time to work full-time every day for over 30 years!

This quick and easy recipe for One Dish Pork Chops and Rice will help you get dinner on the table in no time. https://www.lanascooking.com/one-dish-pork-chops-rice/

Of course, I do have to admit that I now have many more hobbies than I did while working. Besides the blog, I’ve now started weaving (love it!) and am taking a course on hand lettering. Besides that, I’m decluttering and re-organizing our house. All things I never had time to do when I worked.

So, even though I no longer go to an office for eight hours a day, I still find myself wondering where the time went at the end of the day. And just like everyone else, I still have to find time to make dinner for me and BeeBop.

Now, you may think that since I’m a food blogger and I do love to cook, that I prepare elaborate meals all the time. Wrong! I love having easy to prepare, tasty, satifying 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. They make meal planning so easy!

This one, like many one-dish meals, contains a protein, a starch, and veggies all in one. Fewer pots to wash is always a good thing, right?

How to Make One Dish Pork Chops and Rice

Preheat the oven to 350 degrees.

Rice cooking butter in a skillet.

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). Stir in the salt, pepper, oregano, and diced tomatoes. Spread the rice mixture in a 9×13 casserole dish.

Browned pork chops in a skillet.

While the rice is sautéing, lightly season the pork chops with salt and pepper. After the rice is cooked, use the same skillet to sear the pork chops on both sides.

Pork chops and rice mixture in a casserole dish.

Place the chops on top of the rice in the casserole dish.

Onions and peppers added to top of casserole.

Scatter the onions and peppers on top of the pork chops.

Beef broth and water added over the chops and rice in the dish.

Pour the beef broth and water over the chops and rice in the dish.

Cover with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-30 minutes or until moisture is absorbed and pork chops are tender.

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One-Dish Pork Chops and Rice

This recipe for Pork Chops and Rice is a great weeknight one-dish meal for the whole family!
5 from 1 vote
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 399kcal
Author: Lana Stuart

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
  • 14 ounces beef broth
  • ¼ cup water
  • 1 medium onion sliced and separated into rings
  • 1 small green bell pepper sliced into rings

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).
  • Add the salt, pepper, oregano, and diced tomatoes and stir well. Spread the rice and tomato mixture in a 9×13 casserole dish.
  • 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.
  • 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.
  • Pour the beef broth and water over the pork chops and rice in the dish.
  • 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.

Nutrition Information

Serving: 1 | Calories: 399kcal | Carbohydrates: 30g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 849mg | Potassium: 767mg | Fiber: 2g | Sugar: 3g | Vitamin A: 338IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 2mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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4 Comments

  1. 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?:/

  2. 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.