Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 4 people
Fork-tender, moist pan-fried pork chops in a bed of a mouthwatering rice mixture. These baked pork chops and rice make an amazing weeknight dinner. It’s filling, herby, and very flavorful. A complete meal in one that you can throw together easily at any time. This scrumptious baked pork chops and rice is a serious staple that everyone needs. If you are looking for another simple recipe, then this baked pork chops and rice is perfect! It’s a foolproof recipe, my favorite, and go-to. A must-try!
Ingredients
4-5 boneless pork chops
1/2 c. butter
2 tablespoons vegetable oil
1 teaspoon onion powder
1 teaspoon thyme
1 10-ounces can of cream of chicken soup
1 10-ounces can cream of mushroom soup
1 1/2 c. milk
1 c. long-grain white rice
2 teaspoons dried rosemary divided
Parsley garnish
1 teaspoon salt
1 teaspoon pepper
How to make Baked Pork Chops & Rice
Step 1: Prepare the oven. Preheat it to 275 degrees.
Step 2: On both sides, season the pork chops with salt, pepper, onion powder, and 1 teaspoon rosemary.
Step 3: Heat 2 tablespoons of vegetable oil in a large saute pan. Once hot, add the pork chops and cook for about 3 to 5 minutes on both sides until browned.
Step 4: Take the pan off the heat and transfer the pork chops to a 9 x 13-inch pan. Set aside.
Step 5: In the meantime, add the cream of mushroom soup, cream of chicken soup, milk, remaining rosemary, and thyme in a medium saucepan. Stir well. Then, mix in the rice and add the butter. Gently boil while stirring until the butter has melted. Pour this over the chops. Tent with tin foil and place in the preheated oven. Bake for about 2 hours until done.
Step 6: Before serving, garnish the baked pork chops and rice with parsley. Enjoy!
Nutrition Facts:
Serving: 0g | Calories: 700 kcal | Carbohydrates: 43g | Protein: 35g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 160mg | Sodium: 894mg | Potassium: 674mg | Fiber: 1g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 0.7mg | Calcium: 140mg | Iron: 1.3mg
Ingredients
- 4-5 boneless pork chops
- 1/2 c. butter
- 2 tablespoons vegetable oil
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 10-ounces can of cream of chicken soup
- 1 10-ounces can cream of mushroom soup
- 1 1/2 c. milk
- 1 c. long-grain white rice
- 2 teaspoons dried rosemary divided
- Parsley garnish
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Step 1: Prepare the oven. Preheat it to 275 degrees.
Step 2: On both sides, season the pork chops with salt, pepper, onion powder, and 1 teaspoon rosemary.
Step 3: Heat 2 tablespoons of vegetable oil in a large saute pan. Once hot, add the pork chops and cook for about 3 to 5 minutes on both sides until browned.
Step 4: Take the pan off the heat and transfer the pork chops to a 9 x 13-inch pan. Set aside.
Step 5: In the meantime, add the cream of mushroom soup, cream of chicken soup, milk, remaining rosemary, and thyme in a medium saucepan. Stir well. Then, mix in the rice and add the butter. Gently boil while stirring until the butter has melted. Pour this over the chops. Tent with tin foil and place in the preheated oven. Bake for about 2 hours until done.
Step 6: Before serving, garnish the baked pork chops and rice with parsley. Enjoy!
