Baked Pork Chops and Rice in Savory Broth One-Pan Meal

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 cups long-grain white rice, rinsed and drained
• 3 1/4 cups low-sodium chicken broth
• 1 medium yellow onion, diced (about 1 cup)
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 bay leaf
• Seasoning: 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Heat oven to 375°F.
• 2) Rinse rice; set aside.
• 3) Season pork chops; sear in oil 2 minutes per side, then remove.
• 4) Sauté onion + mushrooms 5 minutes; add garlic 30 seconds.
• 5) Stir in rice, broth, butter, Worcestershire, Dijon, thyme, bay; bring to a simmer.
• 6) Cover and bake 30 minutes; add pork chops on top and bake covered 15 minutes.
• 7) Uncover, bake 10–15 minutes to 145°F pork and tender rice; stir in peas and bake 5 minutes. Rest 5 minutes, garnish, serve.

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Why You’ll Love This Recipe

• True one-dish dinner: Pork, rice, and vegetables bake together for easy cleanup.
• Big, savory flavor: The rice soaks up broth, pan drippings, and pork juices.
• Reliable and cozy: Covered baking keeps the chops tender while the rice turns perfectly fluffy.
• Flexible: Easy to swap veggies and seasonings based on what you have.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic, fresh parsley (optional)
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Dairy: unsalted butter
• Pantry: long-grain white rice, low-sodium chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, bay leaf, olive oil, kosher salt, black pepper, smoked paprika, garlic powder
• Frozen: peas
• Optional: cremini mushrooms (recommended for extra savory depth)

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)

Rice and Savory Broth

• 1 1/2 cups long-grain white rice, rinsed until the water runs mostly clear, then drained well
• 1 medium yellow onion, diced (about 1 cup)
• 8 oz cremini mushrooms, sliced (about 3 cups loosely packed)
• 3 cloves garlic, minced
• 3 1/4 cups low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp kosher salt (optional, only if your broth is very low-sodium)

Finish

• 1 cup frozen peas
• 2 tbsp chopped fresh parsley (optional)
• Optional: additional black pepper to taste

Step-by-Step Instructions

Step 1: Preheat the oven and rinse the rice

Preheat your oven to 375°F. Rinse the 1 1/2 cups long-grain white rice in a fine-mesh strainer under cool water until the water runs mostly clear. Drain well and set aside.

Why rinse? It removes excess surface starch so the rice bakes up fluffy instead of gummy.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper.

Step 3: Sear the pork for flavor

Heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the pork chops and sear for 2 minutes per side, just until nicely browned (they will finish cooking in the oven).

Transfer the chops to a plate. Keep the skillet on the stove; you’ll build the broth in the same pan to capture all the browned bits.

Step 4: Sauté the onion and mushrooms

Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. Once melted, add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onion softens and the mushrooms release their moisture, about 5 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 5: Build the savory broth and combine with rice

Stir the drained rice into the skillet for about 30 seconds, coating the grains in the buttery aromatics.

Add the 3 1/4 cups chicken broth, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp dried thyme, and 1 bay leaf. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the liquid just to a gentle simmer (this should take 2–3 minutes).

Taste the broth carefully (it will be hot). If needed, add up to 1/4 tsp kosher salt—many broths are salty enough already, so adjust only if it tastes flat.

Step 6: Bake the rice covered

Cover the skillet tightly with a lid or heavy-duty foil. Bake at 375°F for 30 minutes.

This first covered bake gives the rice a head start so it finishes at the same time as the pork.

Step 7: Add the pork chops and finish baking

Carefully remove the skillet from the oven. Uncover (watch for steam). Nestle the seared pork chops on top of the partially cooked rice. Cover again and bake for 15 minutes.

Remove the cover and continue baking for 10–15 minutes, until:

• The pork registers 145°F in the thickest part (use an instant-read thermometer).
• The rice is tender and most of the liquid is absorbed.

Step 8: Add peas, rest, and serve

Sprinkle 1 cup frozen peas over the rice (around the pork chops). Return the skillet to the oven uncovered for 5 minutes, just until the peas are hot.

Remove the bay leaf. Let the dish rest for 5 minutes before serving (this helps the pork stay juicy and lets the rice set). Garnish with 2 tbsp chopped parsley if you like.

Pro Tips

• Use 1-inch chops for best results: Thinner chops cook faster and can dry out before the rice is done.
• Cover tightly: A tight seal is what makes the rice cook evenly. If your foil is thin, use a double layer.
• Thermometer wins: Pull the pork at 145°F, then rest 5 minutes. Overcooking is the main reason pork chops turn tough.
• If your rice looks a touch dry: Stir in an extra 1/4 cup hot broth, cover, and let it sit 5–10 minutes.
• Want more browning on top? After the pork hits temperature, you can broil on high for 1–2 minutes (keep a close eye on it).

Variations

• Herby garlic version: Swap dried thyme for 1 tsp Italian seasoning and add 1 tbsp lemon juice at the end for brightness.
• Smoky ranch-style: Add 4 slices cooked crumbled bacon and swap mushrooms for 1 diced bell pepper. (Stir bacon in at the end.)
• Creamier rice: Replace 1/2 cup of the broth with 1/2 cup half-and-half and add it with the broth (keep oven temp and times the same).

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature within 2 hours, then store in an airtight container for up to 4 days.

Reheat: For best texture, reheat in a covered baking dish at 350°F for 15–20 minutes with a splash of broth (1–3 tbsp per serving). Microwave works too; cover and heat in 60–90 second bursts until hot.

Make-ahead: Chop onion, slice mushrooms, and mix the dry seasoning up to 24 hours ahead. Keep prepped veggies refrigerated.

Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating. (Rice softens slightly after freezing but still tastes great.)

Nutrition (per serving)

Approximate, per 1/4 of recipe: 560 calories, 39 g protein, 55 g carbohydrates, 20 g fat, 4 g fiber, 780 mg sodium. Values vary by pork chop size and broth brand.