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.

Course dinner, main meal pork

Cuisine American

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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 9x13-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