Pork Chops and Rice
Sometimes it’s nice to make a meal that takes only a couple of steps to get into the oven, and then you can forget about it for an hour while it cooks. The beef broth gives the rice a great flavor. I serve this with Cooked-to-Death Green Beans (page 130).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a medium skillet, melt the butter over medium-low heat. Add the rice and sauté until it is light brown, about 5 minutes.
Step 3
Spread the rice in 9 × 13 × 2-inch casserole. Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion rings over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until the pork chops are tender. Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning it to the oven. Serve the pork chops on a bed of the rice.
