Trisha’s Oven Baked Pork Chops & Rice

Sometimes simple is best! My favorite recipes are the ones that just take a few steps to get things going and then put it in the oven and forget about it. I’m pretty sure those are your favorite recipes as well. Today I’m going to share with you for one of my favorite pork chops recipes. I say one because I actually have two favorite pork chop recipes.

My all time favorite pork chop recipe is Paula Deens Low Country Smothered Pork Chops. Heavenly is all I can say about that recipe. Fork tender pork chops smothered in a gravy with peppers and onions. Whew it doesn’t get much better than that.

But today’s recipe for Baked Pork Chops & Rice is equally delicious. I have actually made it a couple times but keep forgetting to take photos, well I finally got the photos and you wont be disappointed.

This recipe comes from Trisha Yearwood’s first cookbook, Georgia Cooking in a Oklahoma Kitchen . If you do not have this cookbook it’s a must have. I remember the day I got this cookbook in the mail. I was so excited!!!

I didn’t know that Trisha had a cookbook so I couldn’t wait to get started on reading it. All I remember is taking the book out of the box and being up until Midnight going through her cookbook from start to finish. So yes it’s that good!!!!

There wasn’t a recipe in her cookbook that I didn’t like. Trisha is a great southern cook and it really shows in her cookbooks. All of her recipes s are just like the ones mom and grandma used to make.

With each recipe Trisha talks about her family and the meaning of each recipe. OK well enough about her book I think you get the picture on just how great her first cookbook is.

Now back to Pork Chop recipe. This pork chops recipe is baked in the oven with a layer of rice. Making it the perfect fix it and forget it meal.

What I like most about this recipe is that it doesn’t contain cream of mushroom soup. Most pork chop and rice recipes contain cream soups, but they tend to make the rice mushy instead of fluffy.

The added beef broth and real butter season the rice perfectly and the pork chops are fork tender. My son swears this is the best darn rice around. And I would have to agree because I stuff myself silly every time I make this dish.

When I went to Trisha’ Book signing last month for her new cookbook, Home Cooking. I was lucky enough to get her first cookbook signed as well. Every time I open her cookbook I just get a big smile on my face when I see her signature. I am still so syked that I had the honor to meet and chat with such a awesome lady.

Trisha is right up there with my girl Paula Deen!!!! Both are truly wonderful southern ladies that can cook all those old fashioned classics that I love so well. It doesn’t get much better than that.Well I think I have jabbered enough so I will end this post by saying “you gotta make this pork chop recipe” Not because I said so, but because they are so darn good.

Pork Chops, beef broth, uncooked long grain rice, butter, onion, green pepper, water and salt (optional) and pepper.

Start by preheating your oven to 350-degrees. 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 13 x 9 inch casserole dish. Season the pork chops with pepper and arrange them on top of the rice. 

Since writing this post I have tweaked this recipe just a bit. Before adding the pork chops on top of the rice,  I have been browning them first. Heat a bit of vegetable oil in a large skillet over medium-high heat. 

Brown pork chops on each side (do not cook them all the way through). You just want them browned and seared on each side.  Searing the pork chops first adds a nice rich flavor to the pork.

Pour the broth and water over the chops. Spread the onion rings and green bell peppers over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender. 

Trisha’s recipe did not call for green peppers, that was just a perk I added. I think it gives the pork chops such a great flavor so it’s up to you if you want to include them.

Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate).

I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes. Total time 1 hour and the pork chops and rice were both perfect. Serve pork chops on a bed of the rice.

Enjoy!



Pork Chops & Rice

Ingredients:
3 – tablespoons butter
1 – cup uncooked long-grain white rice (I use uncle bens par boil rice)
pepper, to taste
6 – pork chops, bone in or boneless sirloin chops
1 – 14-ounce can low sodium beef broth
1/2 – cup water
1/2 – small onion sliced and separated into rings
1 – bell pepper, seeded and sliced into rings

Directions:
Preheat the oven to 350-degrees. 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 9X13 casserole dish.

Season the pork chops with pepper and add to the same skillet heat to medium high. Brown pork chops on each side (do not cook them all the way through).

You just want them browned and seared on each side.  Searing the pork chops first adds a nice rich flavor to the pork. Arrange the pork chops on top of the rice. Pour the broth and water over the chops.

Spread the onion rings and green peppers over the chops and cover the dish with aluminum foil and bake for 45 – 50 minutes, or until pork chops are tender.

If after 50 minutes the rice is not cooked, remove the pork chops to a plate and keep warm.  Cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate).
 
I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes.

Total time 1 hour and the pork chops and rice were both perfect. Serve the pork chops on a bed of the rice.