Simply Oven Baked Pork Chops and Rice
This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone-in, fattier cut of pork and not loin chops in this recipe.
This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone-in, fattier cut of pork and not loin chops in this recipe.
- Carbohydrate 5.77342073317308 g
- Cholesterol 0 mg
- Fat 4.47060709134615 g
- Fiber 0.133596758085948 g
- Protein 1.30210955528846 g
- Saturated Fat 1.04885588942308 g
- Serving Size 1 1 serving(s) (172g)
- Sodium 531.203264426082 mg
- Sugar 5.63982397508713 g
- Trans Fat 1.49125834134615 g
- Calories 67 calories
Step-by-step
- Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
- Add onions.
- Salt and pepper chops and place on top of rice.
- Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
- Remove from oven and let rest 5 minutes.
Simply Oven Baked Pork Chops and Rice: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a blur of school pick-ups, homework, and the never-ending laundry pile. But there's something incredibly rewarding about sitting down to a home-cooked meal with my family, and this simple recipe for oven-baked pork chops and rice has become a lifesaver. It's quick, easy, and surprisingly flavorful – perfect for those evenings when time is of the essence.
This recipe, originally my husband's creation, is incredibly versatile. It's the kind of dish that adapts easily to whatever ingredients I have on hand. Sometimes I use chicken quarters instead of pork chops – it works beautifully! Or if I'm feeling adventurous, I might swap out the cream of mushroom soup for another creamy variety, like cream of chicken or even a homemade version. The beauty of this recipe is its adaptability; it’s a blank canvas for culinary experimentation. One thing I've learned over the years is to always use a bone-in, fattier cut of pork for that extra juicy tenderness. The loin chops just don't compare; the extra flavor and moisture is worth the effort.
The method itself is unbelievably straightforward. It's the kind of recipe you can practically make with your eyes closed. Combine the soup, water, rice, and a touch of pepper in a casserole dish. Then, add sliced onions for a touch of sweetness and savoriness. Season the pork chops generously with salt and pepper, nestle them on top of the rice mixture, cover the dish, and pop it into the oven. The oven does all the hard work – you can relax and focus on other tasks while the delicious aroma fills your kitchen.
After about an hour and fifteen minutes, you'll be greeted with perfectly cooked pork chops, tender and juicy, nestled in a bed of fluffy rice. The flavors meld beautifully during the baking process, creating a comforting and satisfying meal that my whole family eagerly anticipates. Often, we'll add a simple side salad to complete the meal, making it both light and filling. It's the perfect example of how a simple recipe can bring immense joy and satisfaction to your table. I often adjust herbs and spices to change up the flavors—sometimes adding rosemary or thyme, other times experimenting with different spice blends. There is no wrong way to make this, really!
This recipe is more than just a quick weeknight dinner; it's a testament to the power of simple ingredients and uncomplicated cooking methods. It's a reminder that creating delicious food doesn’t require hours in the kitchen or a complicated list of exotic ingredients. It's about bringing comfort, nourishment, and joy to your family, one delicious meal at a time. It is a cornerstone meal in my family and a constant source of enjoyment and family time. I'm sure this dish will be a hit at your table as well. There is little else I can add; simply try it, experiment with it and let me know what you think. Happy cooking!
Ingredients:
- 1 1/2 cups water
- 1/4 teaspoon pepper
- 1 can cream of mushroom soup
- Salt and pepper (to taste)
- 1 cup long grain rice (uncooked)
- 1/4 onion, sliced
- 3-4 pork chops
