Trisha's pork chops and rice & menu

(5.00/5 - 2 votes)


- 4 tablespoons butter
- 1 cup long-grain white rice (uncooked)
- 6 pork chops, bone in
- Salt to taste
- 1 10-ounce can beef broth
- 3/4 cup water
- 6 onion slices, separated into rings
- 4-5 green pepper rings
- 1/4 teaspoon pepper


Step 1:

Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat.

Step 2:

Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9X13 casserole dish.

Step 3:

Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and water over the chops.

Step 4:

Spread the onion rings and green peppers over the chops and sprinkle with the pepper.

Step 5:

Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender.

Step 6:

Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes.

Step 7:

If the rice is dry, add a bit more water before returning to oven (dependent on climate).

Step 8:

Serve the pork chops on a bed of the rice.

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