I stole this recipe for Country Pork Chops and Rice from Brandie at thecountrycook.net. This simple to make dish is full of flavor! Rice is toasted in a skillet with onions and celery and then placed in a casserole dish. Beef stock and Worcestershire sauce are poured over the rice mixture. Seasoned and browned pork chops are placed on top of the rice mixture. After covering the dish with foil, the pan bakes in the oven to cook the rice and pork chops together. The results are moist and tender pork chops and fluffy seasoned rice.

Did you know? The majority of the rice produced in America is in Arkansas, Texas and Louisiana, but the “Carolina” variety of long grained rice (the rice grain is four to five times longer than it is wide) is still one of America’s most popular types of rice.² (see more trivia in the Trivia tab)

Preheat oven to 425 F. In a large skillet over medium-high heat, add in 3 tbsp butter until is starts to melt, and then add 1 ½ cups long grain rice (uncooked) along with ½ cup chopped celery and ½ cup chopped yellow onion.

Stir and cook until rice begins to brown slightly and onion and celery soften just a bit. Put the rice mixture into bottom of a 9×13 baking dish.

Pour 3 ½ cups beef stock and 2 tbsp Worcestershire over the rice.

Using the same skillet, over high heat, add in a couple of tbsp of vegetable oil. Season both sides of the pork chops with salt, pepper and garlic powder. Place 2 pork chops in a skillet and brown both sides (2 minutes per side). (The recipe called for 4 bone-in pork chops, I used 8 boneless pork chops. They were on sale, and the recipe easily adapted.)

Repeat with remaining pork chops. Place browned pork chops on top of rice mixture.

Cover the dish with foil and bake for 35-40 minutes. Rice should be tender and all of the liquid should be absorbed. Pork chops should be at 145 F.

For serving, scoop some rice on a plate and then place a pork chop on top.

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Country Pork Chops and Rice

This simple to make dish is full of flavor! Rice is toasted in a skillet with onions and celery and then placed in a casserole dish. Beef stock and Worcestershire sauce are poured over the rice mixture. Seasoned and browned pork chops are placed on top of the rice mixture. After covering the dish with foil, the pan bakes in the oven to cook the rice and pork chops together. The results are moist and tender pork chops and fluffy seasoned rice.

Course Entree

Cuisine American

Keyword Pork

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 people

Ingredients

• 3 tbsp butter
• 1 ½ cups long grain rice
• ½ cup chopped yellow onion
• ½ cup chopped celery
• Salt / Pepper / Garlic Powder
• 2 tbsp vegetable oil
• 4 bone-in pork chops
• 3 ½ cups beef stock
• 2 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 425 F.
2. In a large skillet over medium-high heat, add in butter until is starts to melt, and then add rice along with celery and onion.
3. Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
4. Put rice mixture into bottom of a 9x13 baking dish. Pour beef stock and Worcestershire over rice.
5. Using the same skillet, over high heat, add in a couple of tbsp of vegetable oil.
6. Season both sides of the pork chops with salt, pepper and garlic powder. Place 2 pork chops in a skillet and brown both side (2 minutes per side). Repeat with remaining pork chops.
7. Place pork chops on top of rice mixture.
8. Cover with foil and bake 35-40 minutes. Rice should be tender and liquid absorbed. Pork chops should be 145 F.