|Seasoned pork chops, seared and baked over toasted rice with beef broth, herbs, onion and bell pepper.|
Southern Pork Chop and Rice CasseroleThis recipe is a pretty classic preparation of a common baked pork chops and rice dish we all enjoy in some form here in the south.
There are some variations as always among cooks, but it typically involves very basic seasonings, some kind of liquid - sometimes a cream soup, sometimes a consomme or French onion soup, sometimes just a simple broth and water added to double the ratio of rice, and sometimes a packet of onion soup mix and water is used. I've done them all. Most often, at least here in the south, there's also the addition of fresh onion and sweet bell pepper, sometimes sliced, sometimes chopped.
It's an easy dish to throw together and stick in the oven without having to attend to it again for about an hour. Serve it with a green veggie like my quick fix green beans or a nice garden salad on the side, some sweet tea and cornbread or rolls, and you've got a great meal anytime. As always, recipe with exact ingredients, measurements and instructions is further down the page, past the step-by-step tutorial. Here's how to make it.
Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish. Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
Mix together the seasonings and sprinkle both sides of the chops. Do not use boneless pork chops for this recipe. They are far too lean and quick cooking and will result in an unpleasant, dry and overcooked pork chop. For this you'll want bone-in, sirloin or rib pork chops or pork shoulder steaks.
Heat 1 tablespoon cooking oil or bacon drippings in same skillet over high and brown chops in batches, to quickly sear, about 1 minute per side, adding additional oil as needed. Remove and set aside.
Whisk together the beef broth, Worcestershire, thyme, rosemary and sage. If you don't keep a lot of herbs in the pantry, you can use whatever your favorite dried herbs are, or even substitute a mixed herb seasoning, such as Italian seasoning or Herbes de Provence.
Pour about half of the broth mixture over the rice and stir together to coat rice. Transfer chops on top of the rice.
Add remaining butter, onion and bell pepper to the skillet, cook and stir until softened; pour over the chops. Deglaze pan with a splash of the remaining broth mix and pour pan juices and remaining broth over the chops. Chops should be mostly submerged.
Cover tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops or an hour or more for 3/4-inch.
Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook! Serve with quick fix green beans or a nice mixed garden salad, rolls or cornbread and some sweet tea.
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Recipe: Southern Pork Chop and Rice Casserole©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 4 to 6 servings
- 2 tablespoons butter, divided
- 1-1/2 cups uncooked, long grain rice
- 1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like Slap Ya Mama), or to taste
- 1-1/2 tablespoons cooking oil (vegetable, canola, olive), divided
- 4 to 6 bone-in, sirloin or rib pork chops or pork shoulder steaks, 1/2 to 3/4-inch thick
- 3 cups beef broth or stock
- 2 teaspoons Worcestershire sauce, or to taste
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried sage
- 1 cup of coarsely chopped onion
- 1/2 cup of coarsely chopped green bell pepper
Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside. Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish. Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together. Transfer chops on top of the rice along with any accumulated juices. Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops. Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook! Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.
Cook's Notes: Do not substitute boneless pork chops. They are too lean for this type of preparation and will be overcooked and dry. Oven time, as always, is an estimate, as all ovens vary in the way that they cook and time will also depend on the thickness of the pork chops you use. Check first at 45 minutes to avoid overcooking. If you don't have all the herbs, I have also used Italian seasoning or Herbes de Provence. May also substitute a packet of onion soup mix mixed with water for the broth and herbs; leave out sauteed onion. May also use beef consomme or condensed French Onion Soup (such as Campbell’s) with water, or a combination to equal 3 cups liquid. Casserole must be tightly covered. Do not rely on ceramic covers, but instead use layers of foil.
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