Baked Pork Chops and Rice

These Baked Pork Chops and Rice start with beautifully seared bone-in pork chops and finish over savory, fluffy rice that soaks up all those flavorful pan juices. It is simple comfort food, but with much more flavor than a basic dump-and-bake casserole.

If you love cozy, satisfying dinners like this one, you’ll find plenty more easy ideas in my Pork Recipes collection, from skillet favorites and tender pork chops to comforting pork stews and simple weeknight meals.

The best part is how everything comes together in the oven. The pork stays juicy and deeply seasoned, while the rice becomes buttery and savory, soaking up the chicken broth, garlic, onion, pork drippings, and all the flavor left from searing the chops.

If you’re in the mood for more cozy pork dinners, try my Smothered Pork Chops with rich onion gravy, Creamy Dijon Pork Chops for a tangy, velvety sauce, or Pork Marsala with mushrooms and a deeply savory pan sauce.

Why You’ll Love This Recipe

This is the kind of dinner that feels warm, generous, and a little more special than a usual weeknight meal. The pork chops are golden and juicy, the rice is buttery and deeply savory, and everything bakes together into that comforting, made-from-scratch dinner you want to sit down and enjoy slowly.

• Full of cozy flavor: the rice soaks up the pork juices, broth, garlic, onion, and herbs as it bakes.
• Feels like a special dinner: golden pork chops over fluffy, savory rice make the whole dish look and taste more impressive than the effort involved.
• Easy enough for a weeknight: simple ingredients and straightforward steps turn into a cozy family dinner, with the oven doing most of the work.
• Classic comfort food: hearty and satisfying, but still balanced enough that it does not feel too heavy.

Quick Look at the Ingredients

You only need a handful of simple ingredients for this recipe, but each one adds something important. The pork brings richness, the broth and pan juices give the rice deep savory flavor, and the onion, garlic, butter, and herbs make the whole dish taste warm, balanced, and homemade.

• Bone-in pork chops. Thick bone-in chops are my choice here because they stay juicier during the time the rice needs to bake. Avoid very thin chops, which can dry out before the rice is tender.
• Long-grain white rice. Use regular uncooked long-grain white rice, not instant rice. It holds its shape well, absorbs the savory broth evenly, and bakes into tender, fluffy rice without turning overly soft.
• Chicken broth. This is where the rice gets so much of its savory flavor. I use 3 cups of chicken broth for 1 1/2 cups of rice so the grains have enough liquid to become tender while the pork chops bake.
• Onion and garlic. Both are cooked right in the skillet after the pork chops, picking up the flavorful browned bits left on the bottom.
• Worcestershire sauce. A small amount adds another layer of savory flavor without overpowering the pork.
• Paprika, garlic powder, onion powder, and thyme. This simple seasoning blend gives the pork chops plenty of flavor while still keeping the dish classic.

Butter and olive oil. I use 2 tablespoons of olive oil and 2 tablespoons of butter together to sear the pork chops. The oil helps with browning, while the butter adds a richer flavor right from the start.

How to Make Baked Pork Chops and Rice

Season the pork chops. In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Pat the pork chops dry with paper towels, then season them generously on both sides with the spice mixture.

Preheat the oven. Preheat the oven to 425°F (220°C).

Sear until deeply golden. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large cast-iron skillet over medium-high heat. Once the butter is melted and the pan is hot, add the pork chops and sear for about 2–3 minutes per side, until nicely browned. You are not trying to cook them through yet, just build a golden crust and leave plenty of flavorful browned bits in the skillet.

Cook the onion. Transfer the pork chops to a plate and reduce the heat to medium. Add the finely chopped onion to the same skillet and cook for about 4 minutes, stirring occasionally and scraping up the browned bits from the bottom, until the onion begins to soften.

Add the garlic. Stir in the fresh garlic and cook briefly, about 30 seconds, just until fragrant. Garlic can burn quickly here, so it does not need long.

Add the broth. Pour the chicken broth and Worcestershire sauce into the skillet with the onion and garlic. Stir well, scraping up any browned bits from the bottom of the pan so all that flavor goes into the cooking liquid.

Add the rice and seasonings. Stir in the uncooked long-grain rice, then season with the dried thyme, salt, and black pepper. Mix everything well so the rice is evenly distributed in the broth before transferring it to the baking dish.

Transfer and add the pork chops. Pour the uncooked rice and broth mixture into a baking dish, spreading the rice evenly so it cooks at the same rate. Arrange the seared pork chops over the top and pour in any juices that collected on the plate.

Cover tightly and bake. Cover the baking dish tightly with foil. Bake at 425°F (220°C) for 30–35 minutes. Keeping the dish covered is important because the trapped steam cooks the rice evenly.

Finish uncovered. Remove the foil and bake for another 5 minutes. The pork gets a little more color while the top of the rice loses any excess surface moisture.

Rest before serving. Let the dish rest for about 5–10 minutes after baking so the rice can absorb any remaining flavorful liquid. Fluff the rice gently with a fork, then finish with chopped fresh parsley before serving.

My Best Tips for Juicy Pork Chops and Tender Rice

Do not use thin pork chops. Thick bone-in pork chops are much better suited to an oven-baked pork and rice dinner because they have enough time to cook alongside the rice without becoming dry.

Use regular long-grain white rice. Brown rice, instant rice, jasmine rice, and other varieties behave differently in the oven and may require different amounts of liquid or cooking time.

Do not cut back on the broth. The rice needs enough moisture to become fully tender. I use 3 cups chicken broth for 1 1/2 cups uncooked rice.

Keep the dish tightly covered. This is one of the most important parts of the recipe. If too much steam escapes, the liquid can disappear before the rice has had enough time to soften.

Sear for color, not doneness. The pork chops still have plenty of oven time ahead of them. A quick golden sear is all you need at the beginning.

Let the rice rest. Five to ten minutes after baking gives the rice time to finish absorbing the broth and makes the texture noticeably better.

Why Is My Rice Still Crunchy?

Undercooked rice usually comes down to too little liquid, steam escaping during baking, using a different type of rice, or not giving the rice enough covered baking time.

For this recipe, use regular long-grain white rice, 3 cups of broth for 1 1/2 cups of rice, and keep the baking dish tightly covered for the first 30–35 minutes. The foil should be snug around the edges so the broth can steam the rice instead of evaporating too quickly.

Why Sear the Pork Chops First?

You could put raw pork chops directly over the rice, but you would lose a lot of flavor. Searing creates a browned crust on the pork and leaves caramelized drippings in the skillet.

Once the onion, garlic, rice, and broth hit that same pan, those browned bits become part of the rice. It is a small extra step that makes the finished pork and rice taste much deeper and more savory.

Variations and Substitutions

Boneless pork chops: You can make pork chops and rice with thick boneless chops, but they generally cook faster than bone-in pork. Check them earlier so they stay juicy while the rice finishes baking.

Beef broth: You can substitute beef broth for chicken broth if you want a darker, richer flavor. I prefer chicken broth here because it lets the pork and seasonings stand out more clearly.

Fresh thyme: Fresh thyme can replace dried thyme. Add a little more since fresh herbs are milder.

Smoked paprika: If you like a slightly smokier flavor, replace part of the regular paprika with smoked paprika rather than changing the whole seasoning profile.

What to Serve with Baked Pork Chops and Rice

This is already a hearty, complete pork and rice dinner, so I like something fresh or simple on the side. Green beans, roasted broccoli, a crisp cabbage salad, or roasted carrots all balance the savory pork and seasoned rice nicely.

For more cozy dinner ideas, browse my Dinner Recipes and Rice Recipes.

How to Store and Reheat

Refrigerator: Store leftover pork chops and rice in an airtight container in the refrigerator for up to 3–4 days.

To reheat: Add a small splash of broth or water to the rice before reheating. Cover it while warming so the rice stays moist and the pork does not dry out.

Freezing: The cooked rice can be frozen, although I prefer the texture of the pork chops when they are refrigerated and reheated rather than frozen.

Frequently Asked Questions

Do you cook the rice before baking pork chops and rice?
No. The long-grain white rice goes into the recipe uncooked and cooks directly in the chicken broth while the pork chops bake above it.

Should pork chops and rice be covered while baking?
Yes. Keep the baking dish tightly covered for the main cooking time. The trapped steam is what allows the uncooked rice to become tender. I remove the foil only for the final 5 minutes.

Can I use instant rice?
I would not. Instant rice cooks much faster and can become overly soft with the amount of broth and oven time needed for the pork chops.

Can I substitute brown rice?
Not directly. Brown rice needs more cooking time and usually more liquid, which can cause the pork chops to overcook before the rice is ready.

Can I use boneless pork chops?
Yes, but thick bone-in pork chops are more forgiving for this recipe. If using boneless chops, choose thick ones and check them earlier so they do not dry out.

What temperature should pork chops reach?
Pork chops are ready when the thickest part reaches 145°F (63°C), followed by a short rest.

Can I make pork chops and rice without cream of mushroom soup?
Absolutely. This pork chops and rice recipe is made completely without condensed soup. Chicken broth, onion, garlic, Worcestershire sauce, herbs, and the browned pork drippings give the rice plenty of rich, savory flavor on their own.

Final Thoughts

What I love most about these baked pork chops and rice is that the rice is not just something sitting underneath the meat. It absorbs the garlic, onion, broth, herbs, and browned pork flavor as it cooks, so every spoonful tastes like part of the main dish.

With golden bone-in pork chops and tender, savory rice baked together until everything is comforting and deeply flavorful, this is exactly the kind of uncomplicated dinner I want to make again.