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Pork Chops and Rice

Source of Recipe


From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood



List of Ingredients



• 4 tablespoons butter
  
• 1 cup long-grain rice
  
• 6 pork chops, bone in
  
• Salt to taste
  
• 1 10-ounce can beef broth
  
• ¾ cup water
  
• 6 onion slices, separated into rings
  
• ¼ tsp pepper
  






Instructions



1. Preheat the oven to 350° F
   
   
2. In a medium skillet, melt the butter over medium-low heat. Add the rice and sauté until it is light brown, about 5 minutes.
   
   
3. Spread the rice in 9x13x2-inch casserole. Season the pork chops with the salt and arrange them on top of the rice.
   
   
4. Pour the broth and water over the chops. Spread the onion rings over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until the pork chops are tender.
   
   
5. 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. If the rice is dry, add a bit more water before returning it to the oven. Serve the pork chops on a bed of the rice.
   
   Serves 6