Baked Pork Chop and Rice

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Medium Brush Stroke Dried chives Medium Brush Stroke Beef broth Medium Brush Stroke Pork chops Medium Brush Stroke Fried onions Medium Brush Stroke Salt Medium Brush Stroke White rice Medium Brush Stroke Pepper Medium Brush Stroke Cream of mushroom soup Medium Brush Stroke Medium Brush Stroke Onion powder Garlic powder Full Ingredients

How to make

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Mix the soup, rice, broth, and seasoning in a bowl.

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Pour this mixture into your dish. Pat pork chops dry with paper towel.

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Season pork chops with salt and pepper and place on top of the rice mixture.

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Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Check the pork chops with a thermometer to see if they are cooked to an internal temperature of 145 F.

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Remove baked bone-in pork chops from the dish, cover, and bake again for another 30 to 40 minutes until the rice has fully absorbed the liquid and is tender.

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Remove the cooked rice from the oven and use a fork to fluff the rice.

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Serve the rice on a serving plate with the baked pork chops on top garnished with freshly chopped parsley.

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Cooking Tips

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Baked Pork Chop and Rice

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