One-Dish Pork Chops and Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
399 kcal
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Course
Main Course
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Cuisine
American
One-Dish Pork Chops and Rice
Description
One-Dish Pork Chops and Rice features boneless center-cut pork chops prepared in a casserole with a seasoned rice base. The rice is browned briefly in butter to develop a light toasty flavor, then combined with salt, pepper, oregano, and diced tomatoes. Pork chops are lightly seasoned and seared on both sides before being placed atop the rice mixture. Onions and green bell peppers provide additional flavor and texture on top of the meat. Beef broth and water then moisten the dish as it bakes covered and later uncovered, allowing the rice to finish cooking thoroughly and absorb all the liquid while the pork chops become tender.
The flavor profile balances the richness of butter and beef broth with the acidity and freshness of tomatoes and vegetables. The texture contrasts between slightly crisp pork chop edges and soft rice and peppers make this a comforting, cohesive one-pan meal suitable for family dinners or batch cooking.
Store wrapped leftovers refrigerated for up to three days. Freezing is not recommended since the rice can become mushy upon thawing. Reheat gently to avoid drying out the pork chops.
Ingredients
- 3 tablespoons butter
- 1 cup long-grain white rice uncooked
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano dried
- 14.5 ounces diced tomatoes canned with juice
- 6 pork chops center cut, boneless
- 1 onion sliced and separated into rings, medium
- 1 bell pepper sliced into rings, small green
- 14 ounces beef broth
- ¼ cup water
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
- Leftover portions keep well refrigerated for up to three days if wrapped properly.
- Freezing this dish is not advised, as rice texture suffers and can turn mushy upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 399kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 849mg | 35% |
| Potassium | 767mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 24mg | 27% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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