Baked Pork Chops and Rice is an easy one-pan dinner recipe made with tender bone-in pork chops baked over seasoned long grain rice. The rice cooks in rich beef stock with onions, celery, and optional Worcestershire sauce, creating a flavorful base that absorbs all the savory juices while baking in the oven.

This simple oven-baked pork chops recipe is perfect for family dinners, quick weeknight meals, and budget-friendly comfort food. With minimal prep and easy cleanup, it’s a popular choice for one-dish meals, baked rice recipes, and hearty pork chop dinners. The combination of juicy pork and seasoned rice makes it ideal for meal planning, homemade dinner ideas, and classic baked casserole-style dishes.

Ingredients

3 tablespoons salted butter
1 ½ cups long grain rice
½ cup yellow onion, chopped
½ cup celery, chopped
3 ½ cups beef stock
2 tablespoons Worcestershire sauce (optional)
2 tablespoons vegetable oil
4 bone-in pork chops
Salt, black pepper, and garlic powder, to taste

Instructions

Prepare the rice base

Preheat oven to 425°F (220°C). Grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, melt the butter.
Add rice, onion, and celery. Stir and cook until the rice lightly browns and the vegetables begin to soften.
Transfer the mixture to the prepared baking dish and spread evenly.

Add liquids

Pour beef stock evenly over the rice.
Add Worcestershire sauce (if using) and gently stir to combine.

Brown the pork chops

Heat vegetable oil in the same skillet over high heat.
Season pork chops on both sides with salt, pepper, and garlic powder.
Sear pork chops for about 2 minutes per side until nicely browned (not fully cooked through).

Bake

Place browned pork chops on top of the rice mixture, gently pressing them into the liquid.
Cover tightly with aluminum foil.
Bake for 35–40 minutes, or until rice is tender and pork reaches an internal temperature of 145°F (63°C).
Let rest a few minutes before serving.

Why You’ll Love This Recipe

This baked pork chops and rice dish is a complete one-pan meal that combines tender, juicy pork with flavorful, seasoned rice. Everything cooks together in the oven, making it an easy dinner option with minimal cleanup. The rice absorbs the savory broth and pan drippings, creating a rich, comforting flavor in every bite.

Tips

Searing the pork chops first adds extra flavor and color.
Make sure the baking dish is tightly covered to help the rice cook properly.
Use bone-in pork chops for the juiciest result.
Let the dish rest for a few minutes before serving to allow the rice to set.

Variations and Substitutions

Replace beef stock with chicken stock for a lighter flavor.
Add mushrooms or peas for extra vegetables.
Use boneless pork chops if preferred (reduce cooking time slightly).
Swap celery with bell peppers for a different flavor base.
Add a pinch of paprika or Italian seasoning for extra depth.

FAQs

Can I use instant rice?
No, long grain rice works best for proper texture and cooking time.

How do I know the pork is fully cooked?
Use a meat thermometer; it should reach 145°F (63°C).

Can I prepare this ahead of time?
Yes, you can assemble everything ahead and refrigerate before baking.

Why is my rice still hard?
It may need more liquid or additional covered baking time.

Serving

Serve warm directly from the baking dish. This dish pairs well with a simple green salad, steamed vegetables, or crusty bread to soak up the flavorful juices.

Suggestions

Sprinkle fresh parsley before serving for color and freshness.
Add a squeeze of lemon for a light finishing touch.
Serve with hot sauce or gravy for extra flavor.
Pair with roasted vegetables for a complete family dinner.