American
Baked Pork Chops and Rice
Bone-in chops sit on rice, onion, and broth and bake covered until the rice drinks the pork juices.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Servings
- 4
- Difficulty
- Easy
Photo: avlxyz (CC BY-SA). Source
Why you’ll love it
- Covered the whole time, or the rice dries.
- 350°F is a simmer, not a roast.
- Chops should reach 145°F.
- Paprika is for color and a little smoke.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Stir rice, onion, garlic, broth, salt, paprika, and pepper in a baking dish.
- 2
Rub the chops with oil and set them on the rice.
- 3
Cover tightly and bake 45 to 50 minutes, until the rice is tender and the chops are 145°F.
- 4
Rest 5 minutes. Sprinkle with parsley.
Pro tips
- If the rice is still firm, add 1/4 cup water and bake 10 minutes more.
- Boneless chops work. Check them at 40 minutes.
- Do not lift the lid early. Steam is doing the cooking.
Easy substitutions
- Pork chops
- Bone-in chicken thighs, baked to 165°F
- Paprika
- Italian seasoning
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Add a splash of water, cover, and warm at 325°F until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 36 g
- Carbs
- 40 g
- Fat
- 16 g
- Fiber
- 1 g
Budget friendly · Oven · High Protein, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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