Pork Chops and Rice
Recipe GLPR535edd2c71504e
Tender bone-in pork chops baked over a bed of butter-toasted rice with caramelized onion rings, then finished under the broiler until golden. A comforting one-dish meal seasoned with salt and pepper, bound together by savory beef broth.
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Ingredients
4 tablespoons butter
1 cup long grain white rice
4 bone-in pork chops
Salt to taste
10 ounce One 10-ounce can beef broth
2/3 cup water
4 onion slices, separated into rings
1/4 teaspoon black pepper
Directions
Preheat your oven to 350 degrees Fahrenheit.
Melt the butter in a medium skillet over medium-low heat. Add the uncooked rice and stir frequently until it becomes light golden brown, about 5 minutes.
Transfer the toasted rice to a 9-by-13-by-2-inch baking dish, spreading it evenly across the bottom.
Arrange the pork chops on top of the rice and sprinkle them generously with salt.
Pour the beef broth and 2/3 cup of water over the pork chops and rice.
Distribute the onion rings evenly over the pork chops and sprinkle with the black pepper.
Cover the baking dish tightly with aluminum foil and bake for approximately 45 minutes, until the pork chops are tender and reach an internal temperature of 145 degrees Fahrenheit.
Remove the foil and switch the oven to broil. If the rice appears dry, add a little additional broth. Return the dish to the oven and broil for 2-3 minutes until the pork is lightly browned on top.
