Baked Pork Chops and Rice

The pork chop and rice on a white plate.

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5 from 2 votes

Prep Time20

Cook Time30

Resting Time10

Total Time1

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 554kcal

Author: Rosemary Molloy

Equipment

A medium dutch over or oven safe casserole dish with a lid.

Ingredients

1 clove garlic
¼-½ teaspoon salt
2-3 dashes black pepper
½ tablespoon rosemary (finely chopped)
½ teaspoon oregano
1-2 tablespoons olive oil
2 pork chops
1½ cups vegetable broth (homemade or store bought)
1 large carrot (diced)
¾ cup rice (white long grain)
¼ cup water

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C).
In a small bowl mix together the minced garlic, salt, pepper, rosemary and oregano. Then sprinkle ½ of the mixture on the pork chops on each side (¼ for each chop) before cooking.
In the dutch oven or casserole dish add the oil and brown the chops on each side then move to a clean plate.
To the dutch oven add the vegetable broth, water, diced carrot, rice and remaining spices, bring the mixture to a boil, then place the chops on top, cover and bake for 30 minutes. Let sit 10 minutes before uncovering and serving. Enjoy!

Notes

How to store baked pork chops and rice

Store any leftovers in an airtight container for up to 2 days or store in the freezer for up to two months. Re-heat in the oven or in a microwave until heated through.

Nutrition