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| Pork Chops on Rice |
Simple and delicious. Rice is like risotto with no work at all! Light on calories too.
This is a fast and almost work-free dinner. It’s actually a total meal in itself since there’s plenty of veggies right in the rice!!! Add more veggies too if you want! I used up some leftover canned carrots, but most anything would work here.
Baked Pork Chops on Rice
Prep time
Cook time
Total time
Author: Judith Hannemann
Serves: 4
Ingredients
- 4 boneless loin pork chops, about ¾-inch thick
- 1 cup brown or white rice
- 2 – 10 oz cans cream of celery soup
- 2¼ cups water
- 2 tbs olive oil
- 3 ribs celery, sliced
- 1 – 15 oz can sliced carrots, drained
- ½ tsp salt
- ⅛ tsp pepper
- ⅛ tsp garlic powder
- ⅛ tsp thyme
- 2 tsp olive oil (for basting)
Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9-inch pan with non-stick spray.
- In a large bowl, mix together the rice, soup, water, 2 tbs olive oil, celery and carrots. Pour in prepared baking dish.
- Mix the salt, pepper, garlic powder and thyme in a small cup.
- Place pork chops on top of rice mixture in pan. Baste pork chops with the 2 tsp olive oil. Sprinkle with salt mixture.
- Bake for 45-60 minutes. White rice will require a shorter cook time. If using white rice, check rice for doneness in 30 minutes.
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Lillian (My Recipe Journey) says
November 9, 2013 at 3:29 pmOh, I need to try this VERY soon! I love these easy 'One Pan' meals! Pinning!
Judith Hanneman says
November 9, 2013 at 3:53 pm<3 Lillian!!
Lillian (My Recipe Journey) says
November 24, 2013 at 2:52 pmI forgot to comeback here to comment on how much I love this recipe! I made it last week! So very easy and yummy! A complete, easy meal in one pan! I'll be making this again with chicken next time! Thanks Judith!
Judith Hanneman says
November 24, 2013 at 3:58 pmYou always inspire me with your wonderful pork chop recipes Lillian <3
Vicki Lifland says
December 16, 2013 at 5:28 pmJust wondering if this dish should be covered with foil in order for the rice to cook properly. Can't wait to try it!
Judith Hanneman says
December 16, 2013 at 5:31 pmVicki, that's a SUPER idea, especially if you are using brown rice. Go for it and let me know how it turns out. With regular rice it should be no problem to cook, but this would result in fluffier rice even with that.
Nicole J says
May 22, 2014 at 5:18 amThis looks great! My mom used to make something really similar when I was young.
Kitchen Monkey says
September 27, 2014 at 6:36 pmCan bone in pork chops be used instead of boneless?
Judith Hanneman says
September 27, 2014 at 7:05 pmYou bet Kitchen Monkey! I just had a lot of boneless because of a super sale. It'd probably be way better with bone-in chops too.
Kitchen Monkey says
October 12, 2014 at 9:33 pmCan this casserole be prepared the night before and cooked the nxt night for dinner? Also Can u use frozen pork chops in dish.
Kitchen Monkey says
October 12, 2014 at 9:35 pmThanks for ur wonderful recipes. I am trying the Orange Beef Pepper recipe next. I so enjoy receiving your recipes
Judith Hanneman says
October 12, 2014 at 11:15 pmIve never tried prepping the night before Kitdhen Monkey, but if you do, you might find it cooks faster or you might have to add more water before and/or during baking–the rice might absorb quite a bit when it sits a while.
With the long cook time of brown rice, I'd say you'd have no problems starting with frozen chops.