Easy, herby and flavorful this Baked Pork Chops & Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.
I have to admit, I’ve never ever been the hugest fan of pork chop recipes. Mainly for the simple fact of how some people have cooked them and it has more or less been a little chewy to my liking…and that is not how I like my pork chops.
These Baked Pork Chops are literally fall apart fork tender, there is no effort needed to slice these bad boys in half. They are baked up in rice which gives this meal even more substance.
WHAT KIND OF PORK CHOPS DO YOU USE?
For this recipe we used boneless pork chops, the thicker cut. You could potentially use bone-in pork chops as well as thinner cut pork chops, but I have not tested this recipe with either of those options.
We like to use the thicker cut boneless chops because they produce a nice texture and size that really suits our family well and feeds everyone!
WHAT INGREDIENTS DO YOU NEED?
- Boneless pork chops
- Garlic powder
- Long grain white rice
- Cream of mushroom soup
- Cream of chicken soup
These combination of ingredients really make this hands down one of my favorite pork chop recipes out there. They are really similar to baked chicken and rice which is one of our families favorite recipes ever.
HOW TO AVIOD MISTAKES WHEN COOKING PORK CHOPS!
- Take pork chops out of refrigerator at least 15 minutes before cooking.
- Season your pork chops!! This is always something you want to do, it give the meat extra flavor if the other ingredients used in the recipe may be on the bland side.
- If baking pork chops, sear/brown the outside of the pork chops before placing into the oven. Pork chops are a relatively quick cooking cut of meat and this will help ensure even cooking and overcooking while in the oven.
Those are just some of my helpful tips that I’ve found really work when you want to learn how to cook pork chops and want that fork tender chop recipe and not something that is dry or undercooked because no one likes a dry or undercooked pork chop recipe.
This is really one of those foolproof recipes because it is pretty much all thrown in one pan that you cook in the oven and kinda just dig in at the end.
We love quick and easy recipes around this house, while this recipe isn’t technically “quick” it is easy and the flavor of this recipe more than makes up for the baking time it takes to cook these pork chops in oven.
HOW DO YOU MAKE BAKED PORK CHOPS & RICE?
- Season each side of your pork chops with salt, pepper, onion powder and rosemary.
- Add 2 tablespoons of oil to a saute pan and heat over medium and add your pork chops and brown each side which takes about 3-5 minutes.
- Add to a 9″x13″ baking dish and set aside.
- In a large sauce pan add cream of mushroom soup, cream of chicken soup and milk and whisk until combined.
- Stir in rice, rosemary and thyme then add butter.
- Place on stove and bring to a gentle boil until butter is melted then pour over your pork chops.
- Cover and cook at 275 degrees for 2 hours.
If you’re looking for that ONE recipe that everyone will love then these Baked Pork Chops & Rice are a serious staple that you are needing to keep on hand. Trust me when I say that you will fall in love!
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Baked Pork Chops & Rice
- 2 Tbs vegetable oil
- 4-5 boneless pork chops
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 2 tsp dried rosemary divided
- 1 tsp thyme
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 1 1/2 cups milk
- 1 cup long grain white rice
- 1/2 cup butter
- Parsley garnish
- Preheat oven to 275.
- Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
- In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
- Remove from heat and place in a 9"x13" pan, set aside.
- Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.
- Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
- Pour over pork chops, cover with tinfoil and bake for 2 hours.
- Remove from oven and garnish with parsley if desired.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer
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