Recipe For Pork Chops And Rice In Oven: One-Pan Savory Supper

This one-pan method delivers tender pork chops with fluffy rice, all cooked together in the oven.

I developed this technique after years of struggling with dry chops or mushy rice. The secret is browning the pork first, then letting everything finish together at 375°F.

What emerges is juicy, flavorful meat resting on perfectly cooked grains that absorb all the savory pan juices. The entire dish comes together with minimal effort.

Cleanup is just as simple as the cooking process. Ready to try this foolproof approach to a classic meal?

Ingredients for Recipe for Pork Chops and Rice in Oven

One pan, eleven ingredients, and a foolproof method for tender pork with fluffy rice.

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The pork chops are the foundation—bone-in, 1-inch thick ensures they stay juicy through cooking. Source from a trusted butcher or Whole Foods for consistent quality. The rice should be long-grain white (jasmine or basmati work well) for that separate, fluffy texture. Avoid instant rice, as it turns to mush. For the broth, Swanson or Better Than Bouillon deliver reliable flavor without overpowering saltiness.

No bone-in chops? Boneless work at 3/4-inch thickness—just reduce oven time by 5 minutes. Out of long-grain white? Basmati at equal volume is the closest substitute. If you lack fresh garlic, garlic powder at one-quarter the amount can pinch-hit, though fresh is superior. The herbs are flexible: fresh thyme or rosemary at triple the dried amount adds brightness. Skip the bay leaf if absent—it’s subtle but not critical.

Browned pork can rest at room temperature for 10 minutes while you prep. The rice mixture holds well too—just cover it. Leftovers keep 4 days refrigerated, though the rice dries slightly. Reheat with a splash of broth to revive. This dish doesn’t freeze beautifully, but the components can be prepped separately a day ahead.

Step-by-Step Instructions for Pork Chops and Rice in Oven

This one-pan method delivers perfectly cooked pork with fragrant rice, all in a single dish.

Step 1: Season and Sear the Pork Chops

Pat the 4 whole bone-in pork chops dry with paper towels, then season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. This ensures a good crust and deep flavor penetration during searing.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the pork chops and sear for 3-4 minutes per side until deep golden brown. The chops should release easily from the pan when properly browned.

Transfer the seared pork chops to a plate and set aside. Leave the flavorful browned bits in the pan—they’ll enhance the rice.

Step 2: Sauté Aromatics and Toast the Rice

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and slightly caramelized.

Stir in the minced garlic cloves, dried thyme, and dried rosemary, cooking for 30 seconds until fragrant. Add the 1.5 cups long-grain white rice and toast for 1-2 minutes, stirring constantly, until the grains turn slightly opaque. This step enhances the nutty flavor of the rice.

Step 3: Deglaze and Add Liquids

Pour in ½ cup chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Add the remaining 2 cups chicken broth, the bay leaf, and the unsalted butter. Stir to combine, ensuring the rice is evenly distributed.

Bring the mixture to a gentle simmer, then remove from heat. The liquid should just cover the rice, with a slight shimmer on the surface.

Step 4: Nestle Pork Chops and Bake

Return the seared pork chops to the skillet, nestling them into the rice mixture along with any accumulated juices. Cover the skillet tightly with a lid or foil. This traps steam, ensuring the rice cooks evenly and the pork stays tender.

Transfer the skillet to a preheated 375°F oven and bake for 25-30 minutes. The rice should be tender and the liquid fully absorbed, while the pork reaches an internal temperature of 145°F.

Step 5: Rest and Garnish

Remove the skillet from the oven and discard the bay leaf. Let the dish rest, covered, for 5 minutes—this allows the rice to steam and the juices in the pork to redistribute.

Sprinkle with the 0.25 cup fresh parsley before serving. The parsley adds a bright contrast to the rich, savory flavors of this one-pan meal. Serve each portion with a pork chop atop a generous bed of rice, ensuring every bite is infused with the dish’s aromatic depth.

Essential Equipment for This Dish

Oven-Safe Skillet

I swear by my 12-inch Lodge cast iron skillet for this one-pan wonder. It transitions beautifully from stovetop to oven, and the even heat distribution ensures perfect browning and baking. Plus, it’s nearly indestructible—I’ve had mine for over 10 years. 🔥

Wooden Spoon

A sturdy wooden spoon is essential for deglazing the pan and scraping up those flavorful browned bits. I prefer a long-handled one to keep my hands safe from the heat. It also won’t scratch your cookware like metal utensils might.

Tongs for Flipping

Use locking tongs (I love OXO’s 12-inch) to flip the pork chops—they give you precision and control. This helps avoid piercing the meat, which can release precious juices. A good pair of tongs is a kitchen workhorse.

Instant-Read Thermometer

An instant-read thermometer is non-negotiable for perfect pork chops. I use a ThermoWorks ThermoPop to check the internal temp hits 145°F. It’s accurate, fast, and affordable. No more guessing games! 🌡️

Tight-Fitting Lid or Foil

To trap steam and ensure even cooking, use a tight-fitting lid or heavy-duty aluminum foil. If your skillet doesn’t have a lid, double-layered foil works just as well. This step is key for fluffy rice and juicy pork.

Heat-Resistant Mitts

Since you’re moving a hot skillet from stovetop to oven, invest in silicone oven mitts. I keep a pair of Ove Glove mitts nearby—they’re heat-resistant up to 540°F and give me confidence handling hot cookware.

Frequently Asked Questions