Tuesday, October 21, 2014

Baked Pork Chops and Rice

Everyone loves the idea of the "Sunday Dinner", but if your Sundays are anything like mine, the last thing I want to do when I get home from church is head into the kitchen, make a massive meal, and wash a mountain of dishes.  Let's be honest, all we REALLY want to do on Sunday is eat our fill of food and take a nap.  That is why I love this Oven Baked Pork Chop and Rice recipe.  It has the simplicity of a weeknight, one pot meal, but warmth and character of a Sunday supper.  You are not going to believe how delicious this is and I know it is going to be on your menu soon.

Let me show you how I made it!

Oven Baked Pork Chops and Rice:
*Prep Time: 20 min.  *Cook Time:  45 min.  *Difficulty:  Easy  *Servings:  4-6


  • 4-6 Thick Cut Loin Chops
  • 2 c. Long Grain, White Rice
  • 4 1/2 c. Beef Broth
  • 1 Onion, Diced
  • 2 c. Frozen Peas
  • 2-3 tbsp. of Extra Virgin Olive Oil
  • 3 tbsp. Unsalted Butter
  • 1 tsp. Thyme
  • 1/2 tsp. Salt
  • 1 tsp. Pepper
Since these are oven baked pork chops you will need to preheat the oven to 350 degrees.  

Then, since you are going to brown these in a skillet before baking them, you will want to pat them dry with a paper towel.

Next you will season the chops, on both sides, with salt and pepper.

After that you will want to place a deep skillet over a medium/high heat and add 2-3 tbsp. of  olive oil.  Once the skillet is hot, add the chops and brown for 3 minutes on each side. You are not cooking them all the way through.  You are simply searing them to give them great color and lock in the flavor.

When the chops are brown you can remove them from the skillet and set aside.

To the pan drippings in the skillet (oh you didn't think we were going to let all that goodness go to waste did you?) add the butter,



 Salt, pepper and thyme.
Cook until the onion starts to soften and become translucent, about 4-5 minutes.
Toasting the rice while cooking the onions will create even MORE flavor.

Now you can add your beef broth.
***STEPS IF YOUR SKILLET IS NOT OVEN SAFE:  At this point you will put the rice in a baking dish, add the broth, THEN follow the rest of the steps below.***

Give it a little stir.

Then add your frozen peas.

Return the chops to the pan,

Cover, and place in a 350 degree oven for 45 minutes.
When the 45 minutes are over, remove from the oven and give the rice a little fluff with a fork.

There you have it!
Rich, flavorful rice, yummy peas, and pork chops that are so tender and juicy you will not know what to do with yourself.

There is no resisting this decedent meal and it was all ready in one pot, in one hour!  You can't beat that!  So, if you are looking for a super easy Sunday dinner or a hearty weeknight meal for these chilly autumn nights, give these Oven Baked Pork Chops and Rice a try!  You won't regret it!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


  1. I am making this recipe as I type this comment. The house smells wonderful.