Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.

  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.

  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts

470 calories; protein 30.9g 62% DV; carbohydrates 40.6g 13% DV; fat 19.2g 30% DV; cholesterol 82.3mg 27% DV; sodium 326mg 13% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2014
To make it more flavorful, half the water and replace the other half with wine. Use the wine to deglaze the pan after browning the chops. Can also add more seasonings like garlic, basil, parsley, black pepper, etc. Also, this serves maybe 3-4 people and not 6. Read More
(36)

Most helpful critical review

Rating: 3 stars
04/05/2016
Three stars because: A) While the meat was tender, that is only because I took it out about 20 minutes earlier than called for. By that point, the rice was dry. Yes, I kept it covered with foil. B) The meat needed much more seasoning than called for. If I make it again, I will add more herbs and some paprika C)The rice was bland. Next time, I will omit water, and use more consomme, upping the liquid a bit. I will try it again with the above changes. Read More
(2)
96 Ratings
  • 5 star values: 73
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/14/2014
To make it more flavorful, half the water and replace the other half with wine. Use the wine to deglaze the pan after browning the chops. Can also add more seasonings like garlic, basil, parsley, black pepper, etc. Also, this serves maybe 3-4 people and not 6. Read More
(36)
Rating: 5 stars
11/18/2014
This recipe was easy to make and I like that it went in the oven. The rice in this recipe was outstanding and flavorful. I am going to make this recipe again because time got away from me on checking the pork chops. I would suggest checking the pork chops at 40-45 minutes to see if the meat is at 145º. I unfortunately overcooked my pork chops. So, I was a bit disappointed in myself. Forgive me, rev'd up chef. I will try again because I think this recipe is probably excellent when rev'd up chef made it. My husband couldn't say enough about the rice. A good recipe on a cold night! Read More
(27)
Rating: 5 stars
02/22/2015
Excellent recipe! I make this quite often now and my family loves it! Typically I don't even put the meat on the skillet first and it's still great. Tonight I'm making it with chicken because that's what I have on have and I'm sure it will be great!! Read More
(20)
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Rating: 5 stars
05/07/2015
made this tonight for dinner and the boyfriend and I both loved it!! The only things i did different were I added mushrooms to the rice mixture and coated the pork chops in flour mixed with salt,pepper,and garlic and browned them in the pan b4 adding it to the rice mixture. since it was just for the 2 of us I used 2 big bone in pork chops and cooked for exactly an hour and they turned out perfect! my boyfriend claims it's the best pork chops he's ever had. will definitely be saving this recipe for future dinners! Read More
(11)
Rating: 5 stars
04/19/2016
This was really great and adaptable! I used "Better than bouillon" to make my broth. Added chopped green bell pepper with onion to saute, which I topped the chops with before covering with foil. Seasoned chops lightly with ground pepper, garlic and just used a smidgen of the seasoned salt. I sprayed my dish lightly with cooking spray. I had 5 thin bone-in chops. Baked at 375 for 30 minutes then cut the heat back to 325 the last 15 minutes; let sit covered for 5 minutes after removing from oven. The rice absorbed the beef flavor and was cooked perfectly. We loved it. I think the secret to cooking this is to make sure the broth is boiling before adding to baking dish with the rice and seasoning your chops to your preference. Just don't add too much salt as chops and bouillon are naturally salty. I agree with another reviewer that if you are using thin chops, this will probably serve 3-4 adults instead of 6; my husband had 2 chops. Read More
(10)
Rating: 5 stars
04/03/2016
I made this tonight with brown rice. Because brown rice requires a longer cooking time and more liquid than white rice I made a few changes. I cooked the sliced onion removed it to a plate and then sautéed 1 C. Brown rice until it turned white. Then I stirred in 1/2 a bay leaf 1 scant tsp. Salt 1 tsp. Dried parsley 4 whole black peppercorns and? tsp ground thyme and spread the rice in a baking dish. I heated 2 1/4 C Chicken bouillion (powdered plus water) in the microwave while I browned the seasoned pork chops. I moved the pork chops on top of the rice and added the onions. Then I poured in the nearly boiling bouillion being careful to keep the rice flat and under the pork chops and onions. I baked this covered dish for 70 minutes. My husband loved it. Next time we may try adding Cajun spice on the chops for more zing but this was a dry run for a meal for a family with young children. Read More
(8)
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Rating: 5 stars
05/08/2015
Made it for a second time...was even better. Instead of water I used water with two beef boullion cubes. Since there is only two of us I had 4 chops and 1 cup of rice. Cooked only 30 minutes. The chops are perfect! Never dry. I love this recipe!!! No leftovers. I look forward to making this easy recipe again and again!!! Read More
(8)
Rating: 5 stars
11/16/2015
i used beef bouillon. everything else exact. awesome meal and was very very easy to prepare. I baked for 1 hour at 300 degrees. with the leftovers i cut up the pork and converted to pork fried rice the following day to switch it up. Read More
(5)
Rating: 5 stars
11/02/2015
I used 4 thick boneless loin chops seasoned with Weber Steak & Chop seasoning. And I used a "royal blend" of rice: texmati white brown wild& red rice. 2 cups of beef broth. should have stopped there. I added a cup of water to make the 24 oz of fluid. My side dish was already oniony so I left the onions out. I added 2 small chopped green peppers fresh & local. Didn't stop Mr. Man from tucking in! Will be a repeat. Read More
(4)
Rating: 3 stars
04/05/2016
Three stars because: A) While the meat was tender, that is only because I took it out about 20 minutes earlier than called for. By that point, the rice was dry. Yes, I kept it covered with foil. B) The meat needed much more seasoning than called for. If I make it again, I will add more herbs and some paprika C)The rice was bland. Next time, I will omit water, and use more consomme, upping the liquid a bit. I will try it again with the above changes. Read More
(2)