pork chops and rice

John Jasins

Contributing Writer

Make sure to include step of pouring raw rice into casserole like the above
adaptation of this recipe: http://www.foodnetwork.com/videos/one-pan-pork-and-rice-dinner-0225651 (this is a video recipe)

This dish combines pork chops and rice pilaf right into one casserole dish! I love this dish. It's not too complicated and it's always delicious! This is perfect for anytime meal that your family and friends will love! Wonderful tender pork chops along with onions, garlic and herbs over pilaf style rice. You can't lose!

For this wonderful dish, you will first need a large skillet to sauté or "toast" your rice. Doing this will give the rice a bit of texture. This is how we pilaf! Once you have toasted the rice in butter with a herbs and minced garlic, add it into a casserole dish. Add your hot stock, pork chops and onions and cover with aluminum foil. Bake off and viola! You have a winning casserole that everyone is going to enjoy!

Pork Chops and Rice Casserole

5 minutes

50 minutes

55 minutes

4 tablespoons butter

1 cup long grain white rice

4 cloves minced garlic

1 tablespoon Italian seasoning

2 pounds pork chops, bone in

2 teaspoons salt

¼ teaspoon pepper

1¾ cups low sodium chicken broth, hot

6 cups yellow onion, thinly sliced

Pre-heat the oven to 350°F.

In a medium skillet, melt the butter over medium-low heat. Add the rice and sauté until it is light brown, about 4 minutes. Add the garlic and Italian seasoning and cook for 1 minutes. Remove from skillet and spread the toasted rice into a casserole dish.

Season the pork chops with salt and pepper arrange them on over the rice. Pour the hot broth over the chops. Arrange the onions over the pork chops and loosely cover the dish with foil. Bake for 35 minutes or until the pork chops are tender.

Turn the oven up to 450°F. Remove foil and add a bit more broth if the rice is dry. Return the dish to the oven for a 10 minutes or until pork starts to turn golden brown.

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