Trisha's Oven Baked Pork Chops & Rice

This simple pork chop and rice bake turns out fork tender every time. Combine the beef broth, rice, onions, bell peppers and pork chops in  13 x 9 inch baking dish, cover and bake. 
Sometimes simple is best! My favorite recipes are the ones that just take a few steps to get things going and then put it in the oven and forget about it. I'm pretty sure those are your favorite recipes as well. Today I'm sharing one of my favorite pork chops recipes with you. I say one because I actually have two favorite pork chop recipes.

My all time favorite pork chop recipe are these Low Country Smothered Pork Chops. Heavenly is all I can say about that recipe. Fork tender pork chops smothered in a gravy with peppers and onions. Whew it doesn't get much better than that.

But today's recipe for Oven Baked Pork Chops & Rice is equally delicious. I have actually made it a couple times but keep forgetting to take photos, well I finally got the photos and you wont be disappointed.

This recipe comes from Trisha Yearwood's first cookbook, Georgia Cooking in a Oklahoma Kitchen . If you do not have this cookbook it's a must have. I remember the day I got this cookbook in the mail. I was so excited!!!

I didn't know that Trisha had a cookbook so I couldn't wait to get started on reading it. All I remember is taking the book out of the box and being up until Midnight going through her cookbook from start to finish. So yes it's that good!!!!

There wasn't a recipe in her cookbook that I didn't like. Trisha is a great southern cook and it really shows in her cookbooks. All of her recipes s are just like the ones mom and grandma used to make. With each recipe Trisha talks about her family and the meaning of each recipe. OK well enough about her book I think you get the picture on just how great her first cookbook is.

Now back to Pork Chop recipe. This pork chops recipe is baked in the oven with a layer of rice. Making it the perfect fix it and forget it meal. What I like most about this recipe is that it doesn't contain cream of mushroom soup. Most pork chop and rice recipes contain cream soups, but they tend to make the rice mushy instead of fluffy.

The added beef broth and real butter season the rice perfectly and the pork chops are fork tender. My son swears this is the best darn rice around. And I would have to agree because I stuff myself silly every time I make this dish.

When I went to Trisha' Book signing last month for her new cookbook, Home Cooking. I was lucky enough to get her first cookbook signed as well. Whenever I open her cookbook I just get a big smile on my face when I see her signature. I am still so syked that I had the honor to meet and chat with such a sweet lady. 

Trisha is right up there with my girl Paula Deen!!!! Both are truly wonderful southern ladies that can cook all those old fashioned classics that I love so well. It doesn't get much better than that. Well I think I have gone on long enough so I will end this post by saying "you gotta make this pork chop recipe"  because it's soooooo good.  

Here are a few step-by-step photos to show you how easily this recipe came together. 

Oven Baked Pork Chops & Rice

3 - tablespoons butter
1 - cup uncooked long-grain white rice or par boiled rice (uncle bens)
salt and pepper, to taste
6 - sirloin pork chops or boneless pork chops
1 - 14-ounce can low sodium beef broth
1/4 - cup water
1/2 - small onion sliced and separated into rings
1 - bell pepper, seeded and sliced into rings

Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat.

Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 13 x 9 inch baking pan.

Season the pork chops with pepper and add to the same skillet heat to medium high. Brown ans sear the pork chops on each side (do not cook them all the way through).

Searing the pork chops first adds a nice rich flavor to the pork. Arrange the pork chops on top of the rice. Pour the broth and water over the chops.

Spread the onion rings and green peppers over the chops and cover the dish with aluminum foil and bake for 45 - 50 minutes, or until pork chops are tender.

If after 50 minutes the rice is not cooked, remove the pork chops to a plate and keep warm.  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 to oven (dependent on climate).

I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes.

Cook time: 60 minutes
servings: 8-10 
adapted from: Trisha Yearwood


Unknown said…
This sounds so yummy. I'm always looking for another way to do pork chops - this has been added to my list for next week. Thank you. I'm also thinking maybe(based on your review)that I'll order get her cookbooks. Do they have lots of pictures? I really need pictures in my cookbooks.

Thanks so much for taking the time you do in your blog. I (and my family) really appreciate it.

Lisa said…
Sounds delicious! I bookmarked it to try sometime soon. I'm new to cooking pork chops and last time I tried they turned out dry and tough. I bet I'll have a lot more luck with this recipe.
I didn't realize she had a cookbook! I'm going to have to look for it next time I'm in a book store. Sounds delicious!
Tina Butler said…
She now has two cookbooks. I am partial to "Georgia Cooking in a Oklahoma Kichen". It is the best cookbook and it does have a lot of photos. I told Trisha's mom at the book signing that I didnt think you could top the 1st cookbook because it is that good. She said she didn't think so either but they came really close. The new on is excellent as well. If you go to amazon books you can find so many in like new condition. Just click on the #of used ones link. You will be surprised. I buy the used ones all the time. They look brand new.
Michele said…
Wow, that looks like a great recipe. I too am not fond of the cream soups, especially since my husband is lactose intolerant. This looks really easy and very tasty. I'll definitely bookmark to try. Thanks!
You can't go wrong with Paula OR Trisha IMHO! I think I actually love Home Cooking even more than the 1st cookbook and I LOVE her 1st one. Aw heck, they are both favorites in this house.

Delish Tina!
Tina Butler said…
I know Mary it is so hard to decide. I am sure before long I will love them both the same. You gotta love good ole southern cooking.
Debbie said…
This sounds great. I think I am going to try it tonight!

Love your blog!

Julie M. said…
ok, this looks delicious! I love smothered pork chops and I'm with you. I try to avoid canned soup at all costs. Love me some Paula Dean as well!
Patty said…

I enjoy browsing your blog from time to time and wanted to comment on this recipe. Baked pork chops and rice reminds me of a baked chicken and rice dish I used to make years ago. We loved it because the chicken was always tender and the rice fluffy. I need to dig out my old recipe and start making it again; and, as soon as I find pork chops on sale I will be giving this recipe a try. I can already taste the fork tender chop, yum, yum!
Lynn said…
I just got this cookbook from the library, and it is now on my to buy list. There were so many recipes in it that I wanted to try. This pork chop one looks really good too.
Julie said…
I've been hearing a lot of good things about her cookbook. The pork chops look top notch!
Heidi said…
This sounds so easy and delicious. I wish I had some broth because I have everything else and would make it tonight. Darn :( I can't wait to try it out.
Anonymous said…
Is the skin on or off? They look good!
Gailanne said…
Thanks for sharing this recipe, it's whats for dinner tonight!
Anonymous said…
I wonder how pineapple rings would be in place of green pepper?
Tina Butler said…
Anonymous said...
I think you are thinking chicken with the skin ?. These are pork chops so no worries.
Anonymous said…
This is very similar to a recipe that my family used to fix all the time when I was little and I loved it. They haven't fixed it for years and I can't even remember exactly how they fixed them. I was really little. I miss them. Ours was more simple though. No onion and bell pepper, but it looks tastier that way! I don't think they browned the rice either. Just a quick question. Is there any point in browning the pork chops or caramelizing the onions, or are they fine as is? I tend to like my food a little charred.
Thank you, Tina, for sharing this one and including the photos. I definitely see Southern cooking making a comeback across the whole country these days, especially with the incredible rise of interest in home cooking. Hopefully we will see more Southern fare cooked with love in American kitchens. Home cooked meals really do bring the family together. It's especially important for the kids.

Annie from the big apple
Jayne said…
I made this the other night and it was an absolute hit at my house! The chops were fork tender and the rice was delish!! Thanks for sharing, it's going into my "make again.. soon!" pile lol
Anonymous said…
This looks delicious! Do you think I could use instant white rice?
Anonymous said…
I actually had trouble with this recipe. I put the chops onto the rice as directed, poured on the water, etc. After 45 minutes, the chops were done and the rice around it was... overdone. Splitting, mushy. The rice under the chops, though was still entirely crunchy and uncooked. So apparently the rice not covered by the chops got all the water, while the chops prevented the rice underneath from getting any. Not sure why I had such a bad result when everyone else had no trouble?
Mary Harris said…
I wanted to experiment a little and try and give the rice a taste that my grandmother used to get...I sauted some bacon, onions and garlic together then removed from pan...then cooked the pork chops for a couple of minutes on each side to the some of that bacon onion and garlic flavor then cooked the rice and put it all in a baking dish...the rice was excellent...
Anonymous said…
I made this dish but I seasoned my chops with a Lipton onion packet. It was delish and my husband loved the rice!
tim maupin said…
Im tim maupin.... i added mushrooms and green chili to the mix instead of heel peppers....i will post if people liked it or
Anonymous said…
Could you make this with brown rice instead of white? It's all I have in the pantry ;)
Monica Martin said…
Going to try this tomorrow for dinner. I don't have bell pepper or onions...its slim pickings until grocery shopping. LOL. Instead I will make my own onion soup mix which is super easy. I'll comment and let you know how it went. This looks awesome!