Baked Pork Chops and Brown Rice

by Rhonda Wylie on March 18, 2013

pork chops and rice

Baked Pork Chops and Brown Rice
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This dish is an easy pork chop and brown rice one-dish meal your family will love. In the picture, the pork chops are covered by the rice.Enjoy!
Ingredients
  • 4 boneless pork chops
  • 1¼ cups brown rice
  • 1½ cups water
  • ½ cup beef broth
  • 1 can cream of mushroom soup
  • ½ cup diced green onions
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix soup water, and beef broth.
  3. Add rice, salt, pepper, garlic, and onions.
  4. Place pork chops in a 9 x 13 casserole dish.
  5. Pour rice mixture over top of pork chops and spread evenly.
  6. Cover with foil and bake at 400 degrees for about an hour.
Notes
You may also substitute white rice, if you prefer.
Nutrition Information
Calories: 202 Fat: 6 Carbohydrates: 28 Sodium: 944 Protein: 10

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Written by Rhonda Wylie

Rhonda Wylie

Rhonda is a self-taught entrepreneur, blogger, and aspiring freelance writer, who is always eager to take on new challenges. She is on a self-improvement mission of cleaning out the negative clutter of her own life so she can become a happier, healthier, and more productive individual. Her hope is to inspire each person to eliminate the negative clutter that’s weighing them down, so we can all live our best life EVER!

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{ 5 comments… read them below or add one }

Amanda June 9, 2015 at 3:38 PM

I just made this recipe for the first time and it was fabulous! I noticed however that you listed water as an ingredient but never mentioned when to add it. I added it with the soup and broth, is that right? Thanks!

Reply

Rhonda Wylie June 14, 2015 at 12:44 PM

Yes, that’s correct. Thanks for pointing that out.

Reply

Amanda Bochman July 9, 2016 at 6:05 PM

Just made this, and had it cook for an hour. It was real soupy still, so we are having to put it in uncovered for longer. We used brown rice, long grain, nothing instant & the recipe didn’t specify. Tastes great, but just needing to cook a little linger so far.

Reply

Rhonda Wylie August 14, 2016 at 10:59 PM

It could be a difference in ovens. I have a very good oven that has a fan that distributes the heat evenly. It starts out really soupy and then gets firm.

Reply

Julia March 8, 2017 at 2:58 PM

Do we use cooked or uncooked rice?

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