Pork Chops and Rice
Pork chops and rice is a one-pot dinner. Tender flavorful French Onion rice paired with juicy pork chops all baked in the oven. Easy prep and a hands-off cooking process for this pork chops and rice casserole.
Servings 4
Equipment
- 9x13 Baking Dish
Ingredients
- 4-6 Pork Chops
- 1 cup Long-Grain White Rice
- 1 10 ounce Can of Beef Consomme
- 1 10 ounce Can of water
- 1 Packet French Onion Soup Mix
- 1 tablespoon Worcestershire Sauce
- 1/2 sticks Butter diced into thin strips
- 1/8 teaspoon salt and black pepper
Instructions
- Preheat the oven to 425 degrees F. Then grease a 9x13 baking dish.
- Pour in the 1 cup of rice, beef consomme. Then I fill the empty can with water and pour in. Then sprinkle in the French onion soup mix and Worcestershire sauce.
- Lightly stir to combine. Then place the cubes of butter on top of the liquid.
- Place your pork chops on top, in an even layer. Then season with salt and pepper.
- Cover tightly with aluminum foil and bake for 1 hour up to 1 hour and 10 minutes or until the pork chops are fully baked.
Notes
Pork - You can use boneless or bone-in pork. Just adjust the cook time to fit when the pork and rice are fully cooked. Thinner pork chops will cook quicker than thicker ones.
Seasoning - I did a light salt and pepper on pork chops. You can add other spices if you want to flavor your pork chops more.
Storing Leftovers - Store any leftover pork and rice in an airtight container for 2-4 days in the fridge.
Nutrition
Serving: 1g