There’s something satisfying about a complete meal that cooks together in one pan, and this oven-baked dish delivers perfectly every time. The pork chops emerge herb-crusted and juicy, while the rice absorbs all the flavorful drippings.
I developed this method after too many dry pork chops and underseasoned rice. The solution was simple: sear the chops first, then nestle them into the rice. This ensures the meat stays moist while the grains cook to fluffy perfection.
What you get is a restaurant-quality plate with minimal effort. The pork stays tender, the rice soaks up all the savory juices, and cleanup is a breeze. It’s the kind of dinner that feels special but takes almost no time to prepare.
Bake at 375°F until the chops reach the perfect internal temperature. The result is worth the wait.
Ingredients for Recipe for Oven Baked Pork Chops with Rice
One pan, bold flavors, and a meal that feels like a weekend project on a Tuesday.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | About 1 inch thick |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed well |
| Chicken Broth 💧 | 2 ½ cups | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and rice |
| Unsalted Butter 🧈 | 2 tbsp | Melted for herb crust |
| Fresh Thyme 🌿 | 2 tbsp | Chopped, or 2 tsp dried |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, or 2 tsp dried |
| Garlic Cloves 🧄 | 3 cloves | Minced for herb crust |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth in herb crust |
| Dijon Mustard 🟡 | 1 tbsp | For herb crust binding |
| Yellow Onion 🧅 | 1 whole | Diced, for rice flavor |
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The pork chops are the star here. Bone-in, thick-cut (about 1 inch) stay juicy—boneless tend to dry out. I grab mine from Whole Foods or Costco; the former has better marbling, the latter better prices. For the rice, any long-grain white works, but jasmine or basmati add a nice fragrance. Rinse it well to avoid gummy grains (worth the extra minute).
No fresh herbs? Dried at one-third the amount works fine—just rub them between your fingers to release the oils. Out of Dijon? Whole-grain mustard adds texture, or regular yellow in a pinch. The chicken broth can be swapped for vegetable broth if you prefer. If your chops are thinner, reduce the baking time by 5-10 minutes (they’ll overcook fast).
Leftovers keep 4-5 days in the fridge—reheat gently with a splash of broth. The herb crust tastes even better the next day. Doesn’t freeze well though; the rice gets mushy. Best made fresh, which honestly isn’t a chore (it’s a one-pan wonder).
Why You’ll Love This Recipe
- One Pan Magic: I just toss the pork chops and rice with broth on a sheet pan—no extra pots, no stress.
- Buttery Rich Taste: That butter and olive oil combo gives the pork chops a golden crust while the rice soaks up all the savory juices.
- Weeknight Hero: Honestly, this is my go-to when I need a hearty dinner ready before soccer practice.
- Feeds More Once: Leftovers? Even better the next day—if there are any. My kids clean their plates every time.
Step-by-Step Instructions for Oven Baked Pork Chops With Rice
Here’s the method I use to get perfectly cooked pork chops and fluffy rice every time.
Step 1: Prepare the Herb Crust and Season the Pork Chops
In a small bowl, combine the 2 tbsp fresh thyme, 2 tbsp fresh rosemary, 3 cloves minced garlic, 1 tbsp dijon mustard, 1 tsp onion powder, 1 tsp black pepper, and 1 tbsp melted unsalted butter. Mix until it forms a thick paste.
Pat the 4 bone-in pork chops dry with paper towels. This is crucial for a good sear. Season both sides with 1 tsp kosher salt (reserve the remaining ½ tsp for the rice). Spread the herb mixture evenly over the top of each pork chop, pressing gently to adhere. Let them sit at room temperature for 10 minutes while you prep the rice.
Step 2: Sear the Pork Chops and Start the Rice
Preheat your oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. When the oil shimmers, add the pork chops herb-side up and sear for 3-4 minutes until the bottom is golden brown.
Flip the pork chops and sear for another 2 minutes. Remove them from the skillet and set aside. In the same skillet, add the remaining 1 tbsp olive oil, then sauté the diced yellow onion for 3 minutes until softened.
Step 3: Assemble and Bake
Add the 1.5 cups long-grain white rice to the skillet with the onions and stir to coat in the oil. Pour in the 2.5 cups chicken broth and the remaining ½ tsp kosher salt, then stir once to distribute the rice evenly. Do not stir again during cooking.
Nestle the seared pork chops on top of the rice, herb-side up. Cover the skillet tightly with a lid or foil. Transfer to the preheated oven and bake for 25-30 minutes, until the rice is tender and the pork chops reach an internal temperature of 145°F.
Step 4: Rest and Serve
Remove the skillet from the oven and let it sit covered for 5-10 minutes. This resting time allows the rice to steam and absorb any remaining liquid, and it lets the juices in the pork chops redistribute for maximum tenderness.
Fluff the rice gently with a fork and serve each pork chop on top of a bed of rice. Spoon any extra herbs or pan juices over the top. The pork should be juicy and tender with a fragrant herb crust, and the rice should be light and fluffy with a subtle onion flavor.
Pro Tips For Making Recipe For Oven Baked Pork Chops With Rice
- Sear First, Bake Later: I learned this the hard way—browning the pork chops in olive oil for 2-3 minutes per side in a screaming hot pan before baking keeps them juicy and adds that golden crust rice can’t provide.
- Toast the Rice: Before adding the broth, cook the rice in the same pan with a little butter until it’s slightly toasted and nutty—about 3 minutes. Sounds weird, but it works: the rice absorbs flavor better and doesn’t turn mushy.
- Skip the Cold Chops: After burning the outside of my first few batches, I finally figured out that pulling the pork chops from the fridge 30 minutes before cooking lets them cook evenly without drying out.
- Use Warm Broth: My grandmother swore by this, and she was right: pouring hot chicken broth over the rice (instead of cold) cuts the baking time by nearly 10 minutes and prevents a gummy texture.
Make-Ahead Tips for This Dish
Prep Ahead Strategy
You can prep the herb crust up to 24 hours in advance. Mix the thyme, rosemary, garlic, Dijon, and butter and store in an airtight container in the fridge. This actually deepens the flavors. 💡
Rice Pre-Cooking
Rinse and measure the 1.5 cups rice the night before and store it in a bowl of water in the fridge. This saves 5 minutes on cooking day. Drain and rinse again before using to remove excess starch.
Pork Prep
Pat the pork chops dry and season with salt up to 12 hours ahead. Keep them uncovered in the fridge on a wire rack. This helps dry the surface for a better sear later.
Partial Cooking
You can sear the chops and par-cook the rice base up to 2 hours before baking. Let everything cool, then cover and refrigerate. Add 5-10 minutes to the baking time when finishing. ⏰
Morning Assembly
Assemble the entire dish in your skillet in the morning, cover tightly with foil, and refrigerate. When ready to cook, add 10 minutes to the baking time since you’re starting cold. The flavors meld beautifully.
Reheating Tips
Store leftovers in a sealed container for up to 4 days. Reheat in a skillet with a splash of broth over medium-low heat for 8-10 minutes, covered. This keeps the rice moist. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Boneless chops work but cook faster and dry out more easily. Reduce baking time by 5-10 minutes and check internal temp at 145°F. Bone-in stays juicier.
What if my rice is still crunchy after baking?
Add ½ cup hot broth, cover, and bake another 10 minutes. Next time, use slightly more liquid or ensure your skillet has a tight lid.
Can I substitute brown rice?
Yes, but increase broth to 3 cups and bake 45-50 minutes. Brown rice needs more liquid and time to soften.
How do I prevent the herb crust from burning?
Press the herb mixture firmly onto the chops and avoid over-searing. If browning too fast, tent with foil during the last 10 minutes of baking.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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