Do you have pork chops in your fridge and are looking for a quick and yummy recipe? I have you covered with this Easy Pork Chop Rice Bake recipe from Gooseberry Patch’s Rush-Hour Recipes!
Aunt Lou here.
Our life has been riddled with doctor appointments lately. Ryder has been diagnosed with Periodic Fever Syndrome which means that I am on a first name basis with the staff at the doctor’s office. I explain more about it at another time.
With working a full time job, keeping up daily life and running to the doctor’s office at least twice a week, that leaves very little time for preparing meals. So you can understand why I have fallen in love with Rush-Hour Recipes and all of it’s delectable dishes!
This is super easy and incredibly yummy. And I learned a few tips along the way that will help make it even faster! (Remember that I lack finesse when it comes to prep, so every little step counts for me!)
Spray a 9×13 baking pan with cooking spray, spread your rice out evenly and set it to the side for later.
Now I had a pork loin that I got on sale (mommy score!), so I cut it in half and put the unused half back in the fridge. I then cut my half in half and kept cutting in half until I had my 8 chops.
To speed things up, get out two medium to large skillets and divide your oil between them. (Hint: You don’t want too much oil in the pan or too many chops in one pan or it will take FOREVER to brown them. Not that I know this from experience or anything…a friend told me. 😉 )
Turn your heat on medium. Once the skillets are good and warm add your chops. Next time I prepare this meal, I will only have 4 chops in each skillet max.
While your chops are doing their thing, combine your water and broth together with a whisk.
Once your pork chops are nice and brown on each side, place them on top of the bed of rice.
Next take a spoon to gently pour the broth water mixture over your pork chops.
Now all you have to do is cover it with aluminum foil making sure that it is tight around the edges and gently place it in the oven (I say gently because move too fast and broth just might escape the baking dish) for 35 minutes. It is done when the rice is tender and the juices from your pork chops run clear.
Bing bang boom! Dinner is served!
- 2 c. uncooked instant rice
- 8 pork chops
- 1-2 T oil
- 2 10.5 oz cans of beef broth
- 2.5 c. of water
- Preheat oven to 425
- Spray a 9x13 baking pan with cooking spray and set to the side
- In two medium-large skillets brown pork chops on both sides in oil
- Place pork chops over rice bed
- In separate bowl, use a whisk to combine the broth and water
- Spoon over pork chops
- Cover snugly with aluminum foil
- Bake for 35 minutes or until rice is tender and the juices from the pork chops run clear
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I'm the wife of Michael and momma of a preschooler and toddler just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it. Welcome to my chaos.