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Baked Pork Chops and Rice

Rated as 4.59 out of 5 Stars
19

"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."
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Ingredients

1 h 25 m servings 470
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 470 calories; 19.2 40.6 30.9 82 326 Full nutrition

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Reviews

Read all reviews 61
  1. 73 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 fo...

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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...

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 ch...

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 th...

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 foi...

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 a...

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 minute...

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 fri...

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...

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 stoppe...