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:

Quickview
606k Calories
40g Protein
27g Total Fat
47g Carbs
19% Health Score
Limit These
Calories
606k
30%

Fat
27g
42%

  Saturated Fat
12g
78%

Carbohydrates
47g
16%

  Sugar
4g
5%

Cholesterol
147mg
49%

Sodium
657mg
29%

Get Enough Of These
Protein
40g
81%

Selenium
65µg
94%

Vitamin B6
1mg
70%

Vitamin B3
12mg
63%

Vitamin B1
0.91mg
60%

Phosphorus
452mg
45%

Manganese
0.68mg
34%

Zinc
3mg
25%

Potassium
838mg
24%

Vitamin B2
0.39mg
23%

Vitamin B5
1mg
18%

Magnesium
66mg
17%

Vitamin B12
0.97µg
16%

Copper
0.25mg
13%

Iron
1mg
10%

Fiber
2g
10%

Vitamin C
8mg
10%

Calcium
78mg
8%

Vitamin A
362IU
7%

Vitamin D
1µg
7%

Folate
26µg
7%

Vitamin E
0.6mg
4%

Vitamin K
1µg
2%

covered percent of daily need
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