Description
A delicious and easy recipe for baked pork chops served over a bed of seasoned rice, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 4 bone-in pork chops
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, pepper, and paprika, then sear them in the skillet for 2-3 minutes on each side until browned.
- Remove the pork chops from the skillet and set aside.
- In the same skillet, add chopped onion and garlic, sauté until softened.
- Add the rice to the skillet, stirring to coat with the onion and garlic mixture.
- Pour in the chicken broth, bring to a simmer, and then remove from heat.
- Transfer the rice mixture to a baking dish and place the seared pork chops on top.
- Cover the dish with aluminum foil and bake for 25-30 minutes, or until the rice is tender and the pork is cooked through.
- Remove from oven, let rest for a few minutes, then garnish with fresh parsley before serving.
Notes
- You can use boneless pork chops if preferred.
- For added flavor, consider marinating the pork chops for a few hours before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with rice
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg