Description
A comforting and hearty dish featuring tender baked pork chops over a bed of flavorful rice, all cooked in one dish for easy cleanup and maximum taste.
Ingredients
Units
Scale
- 4 bone-in pork chops
- 1 cup long-grain white rice, uncooked
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of celery soup
- 1 1/2 cups water
- 1 envelope onion soup mix
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Season pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear pork chops for 2–3 minutes per side until browned. Remove from heat.
- In a 9×13 inch baking dish, combine the uncooked rice, cream of mushroom soup, cream of celery soup, and water. Mix well to combine.
- Place seared pork chops on top of the rice mixture in the baking dish.
- Sprinkle the onion soup mix evenly over the pork chops and rice.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour, or until pork chops are tender and rice is fully cooked.
- Remove foil and bake uncovered for an additional 10 minutes for a slightly crispy top, if desired.
- Serve warm and enjoy!
Notes
- You can substitute the cream of celery soup with another can of cream of mushroom soup if preferred.
- Bone-in chops provide more flavor, but boneless can also be used.
- For a richer taste, use chicken broth instead of water.
Nutrition
- Serving Size: 1 pork chop with rice
- Calories: 460
- Sugar: 2g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg