Baked Pork Chops and Rice

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a medium skillet, melt the butter over medium-low heat.

3. 3

   Add the rice and saute until it is light brown, about 5 minutes.

4. 4

   Spread the rice in a 9x13 casserole dish.

5. 5

   Season the pork chops with the salt and arrange them on top of the rice.

6. 6

   Pour the broth and water over the chops.

7. 7

   Spread the onion rings and green peppers over the chops and sprinkle with the pepper.

8. 8

   Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender.

9. 9

   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.

10. 10

    If the rice is dry, add a bit more water before returning to the oven (dependent on the climate).

11. 11

    I checked the pork chops after 45 minutes.

12. 12

    The rice was almost done so I did not remove the pork chops.

13. 13

    I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes.

14. 14

    Total time was 1 hour and the pork chops and rice were both perfect.

15. 15

    Serve the pork chops on a bed of the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.