Ingredients for Pork Chops With Rice
- 4 bone-in pork chops (1/2 inch thick)
- 1 1/2 cups long-grain rice
- Beef Bouillon
- 1/2 cup water
- 8 oz cremini mushrooms
- 1 medium onion
- 1/2 cup green bell pepper (optional)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups chicken broth
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How to Make Pork Chops With Rice
- Pat 4 (1-inch thick) pork chops dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Brown pork chops for 2-3 minutes per side, then remove from skillet and set aside.
- Add 1 medium onion, chopped, to the skillet and saute for 5 minutes until softened. Add 8 oz cremini mushrooms, sliced, and cook for another 3 minutes.
- In a separate bowl, combine 1 ½ cups long-grain rice, 2 cups chicken broth, and ½ cup water. Season with salt and pepper to taste.
- Pour rice mixture into the skillet with the onions and mushrooms.
- Place the browned pork chops on top of the rice mixture.
- Cover the skillet tightly with foil.
- Transfer the skillet to a preheated 350°F (175°C) oven and bake for 50-60 minutes, or until the pork chops are cooked through and the rice is tender.
- Remove from oven and let rest for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
25g
Carbs
14g
