Baked Pork Chops with Rice

Elevate your weeknight dinner game with this comforting and flavorful Baked Pork Chops with Rice recipe. Perfectly seasoned bone-in pork chops are seared to golden perfection before being nestled atop a bed of fragrant garlic and onion-infused rice, simmered in savory chicken broth. The dish is baked to tender, juicy perfection in one oven-safe skillet, making it both a flavor-packed and hassle-free option for busy evenings. With the warm, earthy notes of paprika and thyme complementing the hearty rice pilaf, each bite is a savory delight. Quick to prepare in under 15 minutes and baked to perfection in just under an hour, this recipe is a one-pan wonder that’s sure to become a family favorite. Serve it straight from the oven for a streamlined meal that’s deliciously satisfying and perfect for sharing!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly season both sides of the pork chops with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until browned but not fully cooked. Remove the pork chops and set them aside on a plate.

Step 4

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until soft and translucent.

Step 5

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 6

Add the uncooked rice to the skillet and stir to coat in the butter and aromatics. Toast the rice for 1-2 minutes until lightly golden.

Step 7

Pour in the chicken broth, then stir in the dried thyme and the remaining 1/2 teaspoon of salt. Bring the mixture to a gentle simmer.

Step 8

Nestle the seared pork chops on top of the rice mixture, ensuring they are evenly spaced. Cover the skillet tightly with a lid or aluminum foil.

Step 9

Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the rice is tender and has absorbed the liquid, and the pork chops are cooked through (internal temperature of 145°F/63°C).

Step 10

Carefully remove the skillet from the oven and let it rest for 5-10 minutes, covered, to finish settling the flavors.

Step 11

Fluff the rice with a fork, garnish with fresh herbs if desired, and serve warm.

Nutrition Facts

Serving size	1429.3 grams (1429.3g)

Amount per serving	% Daily Value*
Calories	2157

Total Fat 135.60g	174%
Saturated Fat 52.90g	265%
Polyunsaturated Fat 0.70g
Cholesterol 610mg	203%
Sodium 1736mg	75%
Total Carbohydrate 17.50g	6%
Dietary Fiber 3.70g	13%
Total Sugars 6.20g
Protein 201.00g	402%

Vitamin D 5IU	23%
Calcium 191mg	15%
Iron 9mg	48%
Potassium 3210mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 38.4%

Carbs: 3.3%