Monday, December 5, 2016

Southern Pork Chop and Rice Casserole

Seasoned pork chops, seared and baked over toasted rice with beef broth, herbs, onion and bell pepper.

Southern Pork Chop and Rice Casserole

This 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.


My apologies for the not so great pictures - 1) I would remind y'all I'm just a home cook and not a photographer and 2) there just wasn't any good light to be found!

For more of my favorite recipes using pork, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

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

Ingredients
  • 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
Instructions

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.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Easy Pork Chop and Onion Bake
Pan Fried Pork Chops
Smothered Pork Chops in Cream Gravy
Posted by on December 5, 2016

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
131023/130926/120616/120416
.

Bookmark and Share

14 comments:

  1. As another Southern cook, this looks scrumptious. Just made (cast iron) pork chops last night. Everyone love a great pork chop!

    blessings

    ReplyDelete
  2. Can this be made in the crockpot? Sounds wonderful!

    ReplyDelete
    Replies
    1. I am not a fan of rice dishes in the crockpot - the rice gets mushy and gummy and the texture is off-putting to me. That said, there are pork chop and rice recipes out there, so it can be done!

      Delete
  3. Made this for supper. My husband wasn't sure about it since the pork chops are baked, rather then fried. He said he really liked for finished dish, especially the rice. This recipe will be saved for sure. Thank you, Mary.

    ReplyDelete
    Replies
    1. You're so welcome! I'm especially happy to hear your husband approved too!!

      Delete
  4. Made this last night & it's a keeper! Very tasty. I used red bell pepper because that was all I had & it turned out great. No leftovers.

    ReplyDelete
    Replies
    1. Thanks so much Valerie! I'm glad you enjoyed it & really appreciate you taking the time to let me know!

      Delete
  5. Looks great to me but I totally feel ya on the sucky winter lighting. I hate trying to shoot during this time of the year. Happy Holidays, Mary!

    ReplyDelete
  6. Went on an adventure to Whole Foods yesterday and found your Delta Blues rice, so I made this recipe for supper tonight. The rice literally melts in your mouth, the seasonings were superb and the pork chops were wonderfully tender. This is a recipe worthy of serving to company, and I'll definitely be making it again. Even though I'm a Yankee (from northern WV), my hubby is from LA (Lower Alabama) so your website has been invaluable to me for recreating the kind of meals he grew up with. Merry Christmas!!!!

    ReplyDelete
    Replies
    1. Merry Christmas to you too! Isn't that DB rice just great? I love it. It's a little more costly than plain long grain rice, but it's a nice treat occasionally!!

      Delete
  7. My husband has been building us a chicken coop all day so eventually we can have our own supply of eggs. I'm excited, can't wait! So I wanted to make him something for dinner that was filling and comforting and this was perfect. He really likes onions and bell peppers so I put a little more in mine than as stated but everything else was followed to a T. I also took you up on your offer of adding your quick fix green beans and they were excellent as usual. I made a big batch of chicken stock the other day from the left over bones and carcass of the Mimi's rotisserie chicken and cooked the green beans in that, delicious! My kitchen had all kinds of epic aromas coming out of it tonight. The pork was tender and rice had a nice flavor. I wonder if I could do this with chicken as well? At any rate, this was fabulous and very filling. DSD is amazing, thank you so much for sharing.

    ReplyDelete
    Replies
    1. I bet that did smell good! Yes, chicken will work - you'll just need to factor time according to the cuts you use. I do a similar one but with cream soup & water & mostly thighs & legs going about 1 hour 15, then uncovering for another 20/30 mins to brown.

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

 
Related Posts with Thumbnails