Baked Pork Chops and Rice

• 3 Tablespoons salted butter
• 1 1/2 cups long grain rice
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 3 1/2 cups beef stock
• 2 Tablespoons Worcestershire sauce (optional)
• 2 Tablespoons vegetable oil
• 4 bone-in pork chops
• salt, pepper and garlic powder, to taste

• Preheat oven to 425F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
• In a large skillet over medium-high heat, add in 3 Tablespoons salted butter until it starts to melt. Then add in 1 1/2 cups long grain rice along with 1/2 cup chopped yellow onion and 1/2 cup chopped celery.
• Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
• Then put rice mixture into bottom of prepared baking dish.
• Pour 3 1/2 cups beef stock evenly over rice. Then pour on 2 Tablespoons Worcestershire sauce (if using).
• Using that same skillet you used for the rice, over high heat (you want it good and hot) add in 2 Tablespoons vegetable oil.
• Season both sides of 4 bone-in pork chops with salt, pepper and garlic powder, to taste.
• Place 2 pork chops in the skillet at a time and brown both sides. You aren’t cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side).
• Follow the same process for the last 2 pork chops.
• Place pork chops on top of rice mixture in baking dish.
• Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
• The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.

Notes

• Updated to add: You can use 3 1/2 cups of water with 4 beef bouillon cubes instead of the beef stock. Some people felt that more liquid was needed to fully cook the rice so I have adjusted the recipe from 3 cups to 3 1/2 cups. Adjust as needed.