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

One Dish Pork Chops and Rice

Learn to make this quick and easy recipe for One Dish Pork Chops and Rice and you'll have a delicious dinner on the table in no time!
5 from 4 votes
Prep Time 20 minutes
Cook Time 1 hour
A serving of one dish pork chops and rice on a white plate.

Learn to make this quick and easy recipe for One Dish Pork Chops and Rice 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, 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!

A serving of one dish pork chops and rice on a white plate.

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 all the time. Wrong! I love having easy-to-prepare, tasty, satisfying recipes that I can count on for busy days.

Some of my favorite recipes to make for weeknight dinners are one-dish meals like this One Dish Pork Chops and Rice. 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?

🥘 Ingredients You’ll Need


  • Long Grain White RiceI prefer white rice for this recipe and you can’t go wrong with Mahatma brand. I’m often asked about using brown or wild rice and I can’t recommend those because of the vast differences in cooking time.
  • Canned Diced TomatoesBe sure to include the juice from the can!
  • Pork ChopsI’ve used center cut boneless pork chops in the photos but any cut works.
  • Beef Broth – Use either homemade or purchased.
  • Onion and Bell PepperA large yellow onion is my preference along with green bell pepper.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make One Dish Pork Chops and Rice


  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a medium, non-stick skillet over medium-low heat.
  3. Add the rice and cook until it becomes opaque and starts to turn a light brown (about 5 minutes).
  4. Stir in the salt, pepper, oregano, and diced tomatoes.
  5. Spread the rice mixture in a 9×13 casserole dish.
  1. Lightly season the pork chops with salt and pepper.
  2. Use the same skillet to sear the pork chops on both sides.
  3. Place the browned pork chops on top of the rice in the casserole dish.
  1. Scatter the onions and peppers on top of the pork chops.
  2. Pour the beef broth and water over the chops and rice in the dish.
  3. Cover with foil and bake for 30 minutes.
Pork chops and rice on a spoon.
  1. Remove the foil and continue baking for an additional 20-30 minutes or until moisture is absorbed and the pork chops are tender.

🍚 Storing 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.

🧾 More Recipes You’ll Like


Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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📖 Recipe

A serving of one dish pork chops and rice on a white plate.

One-Dish Pork Chops and Rice

Learn to make this quick and easy recipe for One Dish Pork Chops and Rice and you'll have a delicious dinner on the table in no time!
5 from 4 votes
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.

Notes

Well wrapped leftovers will keep for up to three days in the refrigerator. I don’t recommend freezing as rice tends to turn to mush when frozen.

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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— This post was originally published on January 22, 2016. It has been updated with new photos and additional information.

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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.