Pork Chops and Rice
Pork Chops and Rice takes roughly 1 hour from beginning to end. Watching your figure? This gluten free recipe has 607 calories, 41g of protein, and 27g of fat per serving. This recipe serves 4. For $2.03 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 121 person have tried and liked this recipe. A mixture of white rice, butter, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced main course. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 82%. Try Pork Chops and Rice, Pork Chops and Rice, and Pork Chops Over Rice for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
4 pork chops, bone in
4 tablespoons butter
1 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper
Salt
1 cup long grain white rice
Equipment:
oven
frying pan
aluminum foil
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes. Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. In a medium skillet, melt the butter over medium-low heat.
4. Add the rice and saute until it is light brown, about 5 minutes.
5. Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice.
6. Pour the broth and 2/3 cup water over the chops.
7. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
8. Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
Nutrition Information:
covered percent of daily need
