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This savory Pork Chops and Rice dish combines seasoned pork chops, onions, and rice, enhanced with fresh herbs and spices. You will love this flavorful yet easy dish, perfect for busy families who want a healthy, hearty meal on the table.

A close up view of pork chops and rice in a white casserole dish.

Ingredient Notes and Substitutions

See the recipe card below for the complete list of ingredients.

Pork chops: For more flavor, use bone-in pork chops. Use ¾-1 inch bone-in pork chops.
Garlic powder: I love Kinder’s wood-fired garlic. It is so flavorful with just the right amount of smoke, but you can use any garlic powder.
Smoked paprika: This is not sweet or hot paprika. Smoked paprika has a rich smoky flavor from smoking the peppers over a wood fire.
Butter: Unsalted or salted butter. If using salted butter, reduce the added salt slightly.
White rice: I love the consistency of basmati or jasmine rice.
Beef broth: Preferably low-sodium.
Fresh herbs: Try thyme or rosemary.

A baked pork chop and baked rice on a round white serving plate.

How To Bake Pork Chops and Rice

This is a summary; for the complete list of ingredients and instructions, see the recipe card below.

Season the pork chops and let them rest.
Melt the butter in a large skillet over medium-low heat. Cook the onion until soft. Add the garlic and cook for about a minute, stirring constantly. Add the rice, Cajun seasoning, salt, and black pepper; cook for about 3 minutes, stirring several times.
Add the mixture to a baking dish.
Sear the pork chops in a little vegetable oil over medium-high heat.
Pour the beef broth over the rice. Lay the pork chops on top of the rice and sprinkle with fresh herbs.
Cover the baking dish tightly with aluminum foil and bake for about 35 minutes or until the pork is done and the rice is tender.

Some of the steps for making baked pork chops. Season the pork chops and let them rest. Melt the butter in a large skillet over medium-low heat. Cook the onion until soft. Add the garlic and cook for about a minute, stirring constantly. Add the rice, Cajun seasoning, salt, and black pepper; cook for about 3 minutes, stirring several times.

Some of the steps for making baked pork chops. Add the mixture to a baking dish. Sear the pork chops in a little vegetable oil over medium-high heat. Pour the beef broth over the rice. Lay the pork chops on top of the rice and sprinkle with fresh herbs.

Tips For Success

Let the pork chops rest at room temperature for 30-60 minutes after seasoning.
Sautéing the rice makes it more flavorful, prevents clumping, and enhances the texture.
You don’t have to sear the pork chops, but searing creates a savory crust and makes the dish more visually appealing.
For more vegetables, add carrots, broccoli, corn, peas, or sautéed mushrooms.
Cook pork until it reaches an internal temperature of 145°. Use an instant-read meat thermometer to check for doneness.

An overhead view of a 9x13-inch dish full of pork chops and rice.

Perfect Pairings

I like to serve this with a fresh salad, like Italian salad with homemade Italian dressing or Olive Garden copycat salad. Other great sides include creamed spinach, sautéed mushrooms, or honey-glazed carrots.

Pork Chops and Rice

This savory Pork Chops and Rice dish combines seasoned pork chops with onions and rice, enhanced with fresh herbs and spices.

Print Pin Rate

Course: dinner, main meal pork

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 646kcal

Author: Beth Pierce

Ingredients

4 bone-in pork chops
sea salt
freshly ground black pepper
wood-fired garlic powder
smoked paprika
3 tablespoons unsalted butter
1 medium yellow onion chopped
2 cloves garlic minced
1½ cups uncooked white rice
1½ teaspoons Cajun seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ tablespoons vegetable oil
2 cups low-sodium beef broth
1 tablespoon chopped fresh thyme

Instructions

Preheat the oven to 425°. Spray a 9×13-inch baking dish with nonstick cooking spray for easy cleanup.
Season the pork chops with salt, freshly ground black pepper, wood-fired garlic powder, and smoked paprika. Let them rest for 30-60 minutes at room temperature. If going longer than 60 minutes, cover and refrigerate.
Melt the butter in a large skillet over medium-low heat. Cook the onion until soft. Add the garlic and cook for 1 minute, stirring constantly. Add the rice, Cajun seasoning, salt, and black pepper; cook for about 3 minutes, stirring several times. Add the mixture to the prepared baking dish.
Heat the vegetable oil in the skillet over medium heat. Sear the pork chops for about 2 minutes per side.
Pour the beef broth over the rice. Lay the pork chops on top of the rice and sprinkle with fresh herbs.
Cover the baking dish tightly with aluminum foil and bake for 35 minutes or until the pork is done and the rice is tender.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short increments until warm.

Nutrition

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.