Description
Baked Pork Chops & Rice is a hearty and comforting one-pan meal where tender pork chops are oven-baked over seasoned rice, absorbing all the savory juices for a flavorful, fuss-free dinner.
Ingredients
Units
Scale
- 4 bone-in pork chops
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups water
- 1 packet onion soup mix
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium-high heat. Season pork chops with salt, pepper, and garlic powder, then sear each side for 2–3 minutes until golden. Set aside.
- In a 9×13 inch baking dish, combine uncooked rice, cream of mushroom soup, cream of chicken soup, water, and onion soup mix. Stir well.
- Place the seared pork chops on top of the rice mixture in the baking dish.
- Cover tightly with aluminum foil and bake for 50–60 minutes, or until rice is tender and pork chops are fully cooked.
- Remove foil and bake uncovered for an additional 10 minutes if a slightly crispy top is desired.
- Garnish with chopped parsley before serving.
Notes
- Use boneless pork chops if preferred, but reduce baking time slightly.
- Add vegetables like sliced mushrooms or peas to the rice mixture for extra nutrition.
- For extra richness, replace water with chicken broth.
Nutrition
- Serving Size: 1 pork chop with rice
- Calories: 520
- Sugar: 2g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg