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!
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.
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.
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.
Place the 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 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.
More Pork Chop Recipes on Never Enough Thyme:
- Savory Pork Chops
- Apple Pecan Stuffed Pork Chops
- Pork Chops with Apple Puree
- Pork Chops with Potatoes
- Grilled Pork Chops
pork chop recipes from Other Bloggers:
- Bacon-Apple Smothered Pork Chops from Nom Nom Paleo
- Cinnamon Pork Chops with Spiced Pears from Favorite Family Recipes
- Brined Pork Chops with Gremolata from Simply Recipes
- Caramelized Onion and Bacon Smothered Pork Chops from All Day I Dream About Food
- Blackberry Sage Pork Chops from Budget Bytes
- Grilled Ginger-Soy Pork Chops from Kalyn’s Kitchen
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- 3 tblsp. butter
- 1 cup uncooked long-grain rice (I used basmati)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried oregano
- 14.5 oz. can diced tomatoes with their juice
- 6 center cut boneless pork chops
- 14 oz. can beef broth
- 1/4 cup water
- 1 medium onion, sliced and separated into rings
- 1 small green bell pepper, sliced into rings
- 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).
- Stir in the salt, pepper, oregano, and diced tomatoes. Spread the rice in a 9x13 casserole dish.
- While 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.
- Place the browned 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 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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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 449 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 118mg Sodium: 902mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 39g
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