Ingredients

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

Instruction

  • Preheat oven to 425F degrees.
  • In a large skillet over medium-high heat, add in butter until it starts to melt, then add in rice along with celery and onion.
  • Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
  • Then put rice mixture into bottom of 9x13-inch baking dish.
  • Pour beef stock over rice. Add in Worcestershire sauce (if using).
  • Using that same skillet, over high heat, add in a couple tablespoons of vegetable oil.
  • Season both sides of pork chops with salt, pepper and garlic powder.
  • Place 2 pork chops in 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.