Savory Oven-Baked Pork Chops with Herb-Infused Rice
Delight your family with this hearty dish featuring pork loin chops baked to perfection with a savory blend of long grain rice and flavorful vegetables. This one-dish meal combines tender, succulent pork chops with a delicious rice mixture, seasoned with Italian herbs and chicken bouillon, making it a comforting option for any dinner table. Perfect for feeding a crowd, this recipe is not only easy to prepare but also takes advantage of simple ingredients to create a rich, satisfying meal everyone will love.
N/A
Servings
350
Calories
9
Ingredients
Ingredients
pork loin chops
6 (1 to 1 1/4-inch thick, browned)
celery
1 cup (sliced)
long grain rice
1 1/2 cups (uncooked)
onion
1 medium (sliced)
water
3 cups (brought to a boil)
instant chicken bouillon
4 teaspoons (added to boiling water)
Italian herb seasoning
1 teaspoon (added to boiling water)
salt
1/2 teaspoon (added to boiling water)
green pepper
1 medium (cut into 6 rings)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large 10-inch skillet, heat a little oil over medium heat and brown the pork chops on both sides until they are nicely seared, about 3-4 minutes per side.
3
In a 13x9 inch baking pan, combine the sliced celery and uncooked rice, stirring to distribute evenly. Layer the sliced onions over the rice mixture, then carefully place the browned pork chops on top.
4
In a separate 2-quart saucepan, boil 3 cups of water. Add the instant chicken bouillon, Italian herb seasoning, and salt, stirring until fully dissolved.
5
Pour the broth mixture evenly over the pork chops and rice in the baking pan, ensuring the rice is submerged in the liquid.
6
Cover the pan tightly with aluminum foil and bake in the preheated oven for 60 to 70 minutes, or until the rice is cooked and the pork chops are fork-tender.
7
After baking, remove the foil and place the green pepper rings on top of the pork chops. Return the pan to the oven and bake uncovered for an additional 10 to 15 minutes, or until the green peppers are crispy tender.
8
Serve hot, ensuring each plate has a generous portion of both pork and rice.
Nutrition Information
13g
Fat
37g
Carbs
30g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is six 1 to 1 1/4-inch thick pork loin chops.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
How long should I brown the pork chops in the skillet?
Brown the pork chops for about 3-4 minutes per side until they are nicely seared.
What type of rice is required for this dish?
The recipe calls for 1 1/2 cups of uncooked long grain rice.
What size baking pan is recommended?
A 13x9 inch baking pan is used for this recipe.
How do I prepare the vegetables before baking?
The celery and onions should be sliced, and the green pepper should be cut into 6 rings.
What seasonings are included in the broth mixture?
The broth consists of water, 4 teaspoons of instant chicken bouillon, 1 teaspoon of Italian herb seasoning, and 1/2 teaspoon of salt.
Do I need to boil the water for the broth?
Yes, you should boil 3 cups of water and dissolve the bouillon and seasonings into it.
How is the rice layered in the baking pan?
Combine the sliced celery and uncooked rice first, then layer sliced onions over the top before adding the pork chops.
Should the baking pan be covered?
Yes, cover the pan tightly with aluminum foil for the initial baking period.
How long should the dish bake while covered?
Bake covered for 60 to 70 minutes.
When do I add the green peppers?
Add the green pepper rings after the initial 60-70 minutes of baking once the foil is removed.
How much longer do I bake the dish after adding the peppers?
Bake uncovered for an additional 10 to 15 minutes.
How do I know when the pork chops are done?
The pork chops should be fork-tender and the rice should be fully cooked.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much protein is in one serving?
There are 30 grams of protein per serving.
What is the fat content of this meal?
The meal contains 13 grams of fat per serving.
How many carbohydrates are in this dish?
There are 37 grams of carbohydrates per serving.
Does this recipe provide fiber?
Yes, each serving provides 2 grams of fiber.
Can I use a skillet for the browning step?
Yes, a large 10-inch skillet is recommended for searing the pork chops.
Is the rice cooked before it goes into the oven?
No, the recipe uses uncooked long grain rice which cooks in the broth while baking.
How many pork chops does this recipe serve?
This recipe is designed for 6 pork chops, serving approximately 6 people.
What is the purpose of the chicken bouillon?
The chicken bouillon adds savory flavor to the water used to cook the rice.
What should the texture of the green peppers be?
The green peppers should be crispy tender.
Should the rice be submerged in the liquid?
Yes, ensure the rice is submerged in the broth mixture before baking.
What kind of onion should I use?
The recipe calls for one medium onion, sliced.
What equipment is needed to boil the water?
A 2-quart saucepan is recommended for boiling the water and mixing the broth.
Is this considered a one-dish meal?
Yes, it is a one-dish meal that combines protein, starch, and vegetables.
Can I substitute the Italian herb seasoning?
While the recipe calls for Italian herb seasoning, you could use a blend of dried oregano, basil, and thyme as a substitute.
How should the dish be served?
Serve hot, ensuring each portion includes both a pork chop and a generous serving of the herb-infused rice.