Level: Easy
- Yield: Serves 4
- Nutritional Information per Serving (1 of 4 servings): Calories 347, Total Fat 26 g, Saturated Fat 12 g, Carbohydrates 2 g, Dietary Fiber 0 g, Sugars 1 g, Protein 24 g, Cholesterol 104 mg, Sodium 519 mg
- Total Time: 1 hour
- Active Time: 15 minutes
Ingredients
- 4 tablespoons butter
- 1 cup long grain white rice
- 4 bone-in pork chops
- Salt
- One 10-ounce can beef broth, plus extra if necessary
- 4 onion slices, separated into rings
- 1/4 teaspoon ground pepper
Directions
1. Preheat the oven to 350F (175C).
2. In a medium skillet over medium-low heat, melt the butter. Add the rice and cook, stirring occasionally, until the rice turns a light golden brown, about 5 minutes.
3. Transfer the rice to a 9x13x2-inch casserole dish. Sprinkle salt on the pork chops and arrange them evenly over the rice. Pour the beef broth and 2/3 cup water over the pork chops. Lay the onion rings over the chops and lightly season with ground pepper. Cover the dish tightly with aluminum foil.
4. Bake in the preheated oven for about 45 minutes, or until the pork chops are tender.
5. Switch the oven to broil. If the rice seems dry, add a splash more beef broth. Return the casserole to the oven for a few minutes until the pork chops develop a browned, slightly crispy top.
This recipe is adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (Clarkson Potter 2008).
