The Cozy Comfort of Baked Pork Chops & Rice

There’s something deeply comforting about a meal that comes together in one pan, isn’t there? Especially on those evenings when the wind howls outside, and all you crave is warmth—both in your kitchen and in your belly. This recipe for Baked Pork Chops & Rice is my go-to when life feels a little too hectic, or when I simply want to fill the house with the kind of aroma that makes everyone gather at the table before I’ve even called them. It’s simple, hearty, and the kind of dish that feels like a hug on a plate.

Ingredients You’ll Need

Gathering these ingredients feels like assembling little promises of flavor—each one playing its part to create something greater than the sum of its parts.

4 bone-in pork chops – About 1-inch thick, because the bone keeps them juicy and adds richness to the rice as they bake.

1 cup long-grain white rice – The perfect canvas to soak up all those delicious juices.
2 cups chicken broth – Homemade if you have it, but store-bought works beautifully too.
1 small onion, finely diced – For that sweet, savory depth.

2 cloves garlic, minced – Because what’s a cozy meal without garlic?
1 teaspoon smoked paprika – A whisper of warmth and smokiness.
1 teaspoon dried thyme – Earthy and fragrant, like a little nod to simpler times.

Salt and freshly ground black pepper – To taste, because seasoning is where the magic happens.
2 tablespoons olive oil – For browning those chops to golden perfection.
Fresh parsley, chopped (optional) – A bright little flourish at the end.

Let’s Get Cooking

This recipe is as much about the process as it is about the result—the sizzle of the pork chops, the way the rice swells with broth, the way your kitchen fills with the kind of scent that makes neighbors peek in curiously.

Preheat your oven to 375°F (190°C). While it warms, take a deep breath and let yourself settle into the rhythm of cooking.
Season the pork chops generously on both sides with salt, pepper, smoked paprika, and thyme. Let them sit for a few minutes—this little rest lets the flavors start to mingle.

Heat the olive oil in a large oven-safe skillet over medium-high heat. When it shimmers, add the pork chops and sear for about 3 minutes per side, until they’re golden with crispy edges. Don’t rush this step—that caramelization is where so much flavor lives! Transfer them to a plate for now.
In the same skillet, add the diced onion. Sauté until it softens and turns translucent, about 3 minutes. Stir in the garlic and let it bloom for just 30 seconds—you’ll know it’s ready when the scent makes you smile.

And just like that, we’re halfway to a meal that’ll have everyone asking for seconds. The next steps—where the rice joins the party and everything bakes into tender, savory harmony—are coming up next. But for now, take a moment to admire those beautifully seared chops and the fragrant base you’ve built. Isn’t it wonderful how a few simple ingredients can promise so much comfort?

Pro Tips, Variations, and Substitutions

This baked pork chops and rice recipe is wonderfully forgiving, but here are a few ways to make it even better:

Bone-in vs. boneless: Bone-in pork chops add extra flavor, but boneless work just as well (reduce cooking time by 5-10 minutes).

Rice options: Long-grain white rice is classic, but brown rice can be used (add ½ cup extra broth and extend cooking time by 15-20 minutes).
Creamy twist: Stir in ½ cup of heavy cream or sour cream at the end for a richer sauce.
Veggie boost: Add mushrooms, bell peppers, or peas during the last 10 minutes of baking.

What to Serve With Baked Pork Chops & Rice

This hearty dish stands well on its own, but these sides complement it beautifully:

Crisp green salad with tangy vinaigrette
Roasted Brussels sprouts or green beans

Buttery dinner rolls for soaking up the juices
Simple applesauce for a sweet contrast

Storage and Reheating Tips

Leftovers taste even better the next day! Here’s how to keep them perfect:

Storage: Keep in an airtight container in the fridge for up to 3 days.
Reheating: Add a splash of broth or water and warm in a covered skillet over medium-low heat until heated through. Microwave works too (cover with a damp paper towel).
Freezing: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken instead of pork?
Absolutely! Chicken thighs or breasts work wonderfully. Adjust cooking time as needed (165°F internal temperature for chicken).

Why is my rice still crunchy?
This usually means the dish needed more liquid or a tighter foil covering. Next time, check that your baking dish is well-sealed and add ¼ cup extra broth if your rice tends to be thirsty.

Can I make this ahead?
Yes! Assemble everything in the baking dish (keep rice and broth separate), cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking cold from the fridge.

What’s the best way to get golden pork chops?
For extra browning, sear the chops in a skillet for 2 minutes per side before adding to the baking dish. This adds wonderful color and flavor!

Cozy Comfort in Every Bite

There’s something magical about how the tender pork chops, fluffy rice, and savory juices come together in this simple one-pan wonder. It’s the kind of meal that fills your kitchen with inviting aromas and your family with happy anticipation. Whether it’s a busy weeknight or a lazy Sunday supper, these baked pork chops and rice deliver comfort without fuss. I hope this recipe becomes one of your go-to favorites, just like it is in our home. Happy cooking!

Baked Pork Chops & Rice

Author: Trusted Blog

Print Recipe

Description

Juicy pork chops baked over a bed of flavorful rice for a hearty and satisfying meal.

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet over medium-high heat. Season pork chops with salt, pepper, paprika, and thyme. Brown chops for 2-3 minutes per side, then set aside.
In the same skillet, sauté onion and garlic until softened, about 3 minutes.
Spread rice evenly in a baking dish. Pour chicken broth over the rice, then top with the sautéed onion and garlic mixture.

Place the browned pork chops on top of the rice. Cover the dish tightly with foil.
Bake for 30 minutes or until rice is tender and pork chops reach an internal temperature of 145°F (63°C).
Let rest for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

Best Baked Pork Chops & Rice – Easy One-Pan Meal