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!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 6servings
Ingredients
3tablespoonsbutter
1cupuncooked long-grain white rice
1teaspoonsalt
½teaspoonpepper
½teaspoondried oregano
14.5ouncescanned diced tomatoes with their juice
6center cut boneless pork chops
14ouncesbeef broth
¼cupwater
1medium onionsliced and separated into rings
1small green bell peppersliced 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 9x13 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.