Baked pork chops and rice
Old-school comfort in one dish: the rice bakes in creamy mushroom sauce while the pork chops cook on top.
- 70 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.21 a serving
- 550 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup long-grain white rice
- 1 can cream of mushroom soup
- 1¾ cups chicken broth
- 4 boneless pork chops, boneless, about ¾ inch thick
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp garlic powder, divided
- ½ tsp onion powder
- ½ tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
Each serving has about 550 calories, 41 g protein, 44 g carbs and 22 g fat, and costs about $2.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No chicken broth? Vegetable broth or bone broth works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
In a 9x13-inch baking dish, stir the rice, soup, broth, half the garlic powder, the onion powder and thyme until the soup is smooth, then spread the rice out evenly.
Dolly’s tip: Every grain needs to sit under the liquid, or the ones poking out stay hard.Cover the dish tightly with foil and 25 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 25 min
While it bakes, the chops dry and both sides with the salt, pepper, paprika and the rest of the garlic powder.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Peel back the foil, give the rice one stir, lay the chops on top, and dot the butter around them.
Dolly’s tip: Pull the foil away from you so the burst of steam goes the other way.Cover again and 20 minutes, then uncover and bake 5 to 10 minutes more, until the rice is tender and the middle of a chop reads 145°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
Dolly’s tip: If the chops are done but the rice is still firm, move the chops to a plate, cover the dish and give the rice 5 more minutes.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let it sit 5 minutes, scatter the parsley over, and serve each chop with a big scoop of the creamy rice.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
