Oven Baked Pork Chops with Rice

Elevate your dinner routine with this hearty and flavorful Oven Baked Pork Chops with Rice recipe. Juicy, bone-in pork chops are seared to golden perfection, then oven-baked atop a bed of buttery, herb-infused long-grain rice, creating a one-pan masterpiece that’s both comforting and easy to make. Simmered in rich chicken broth with aromatic garlic, onion, and a hint of paprika, every bite bursts with savory goodness. Perfect for a weeknight dinner or casual entertaining, this dish comes together in under an hour and is as simple as it is satisfying. Garnish with fresh parsley for a pop of color and serve straight from the oven for a meal your family will request again and again.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 tablespoons unsalted butter
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon olive oil
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the pork chops and pat them dry with paper towels. Season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.

Step 3

In a large oven-safe skillet or pan, heat the olive oil over medium heat. Sear the pork chops for 2-3 minutes per side until golden brown, then remove them from the pan and set aside.

Step 4

Reduce the heat to medium and melt the butter in the same pan. Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally.

Step 5

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

Step 6

Add the rice to the pan and toast it for 1-2 minutes, stirring to coat it well in the butter and aromatics.

Step 7

Pour in the chicken broth and stir in the dried thyme and remaining salt and black pepper.

Step 8

Bring the mixture to a gentle simmer, then carefully place the seared pork chops on top of the rice.

Step 9

Cover the pan tightly with a lid or aluminum foil and transfer it to the preheated oven.

Step 10

Bake for 35-40 minutes, or until the rice is tender and the pork chops are cooked through, with an internal temperature of 145°F (63°C).

Step 11

Remove the pan from the oven and let it rest for 5 minutes before uncovering.

Step 12

Garnish with freshly chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	1695.8 grams (1695.8g)

Amount per serving	% Daily Value*
Calories	2561

Total Fat 151.40g	194%
Saturated Fat 56.50g	283%
Polyunsaturated Fat 1.30g
Cholesterol 606mg	202%
Sodium 3960mg	172%
Total Carbohydrate 78.20g	28%
Dietary Fiber 4.70g	17%
Total Sugars 8.60g
Protein 207.30g	415%

Vitamin D 0IU	0%
Calcium 224mg	17%
Iron 11mg	63%
Potassium 3416mg	73%

*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: 54.4%

Protein: 33.1%

Carbs: 12.5%