Porkchops and Rice

Name: Porkchops and Rice
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp butter; 1 cup rice; 4 porkchops, bone in; 1 salt to taste; 3/4 cup water; 1 can (10 oz) can deef broth, plus more if needed; 4 onion slices, separated into rings; 1/4 tsp pepper

Tabitha Ann Hall Burnham @cook_3887163

Jennings, Florida

Porkchops and Rice

Tabitha Ann Hall Burnham @cook_3887163

Saved

Ingredients

1 hour 30 mins

4 servings

4 tbspbutter
1 cuprice
4porkchops, bone in
1salt to taste
3/4 cupwater
1 can (10 oz)can deef broth, plus more if needed
4onion slices, separated into rings
1/4 tsppepper

Saved

Steps

1 hour 30 mins

1

Preheat oven to 350º F
2

In a medium skillet, melt the butter over medium-low heat. Add rice and saute until it is a light brown, about 5 minutes.
3

Spread the rice in a 9×13×2 inch pan. Season the porkchops with the salt and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion rings over the chops and sprinkle them with pepper. Cover the pan with aluminum foil and bake for 45 minutes, or until the porkchops are tender. Change the oven to broil, add a bit more broth if rice is dry, and return dish to oven for a couple of minutes, until porkchops are browned.