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Baked Pork Chops and Rice
April 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.

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