This recipe is my own creation from scratch. Growing up, my grandma would bake thick, boneless pork chops in the oven but they would be pretty dry. She served them with cinnamon apple sauce and that added moisture and flavor to her dish.
However, when I wanted to serve pork chops for dinner, I felt like I needed to create a new recipe. I chose thin-cut, boneless pork chops rather than the thick cut I was accustomed to. My baked pork chops are baked over rice with beef broth which allows for moisture and delicious flavor in the meal.
Prep Time: 10 minutes
Bake: 50 minutes at 350 degrees
- 4 tbsp. butter
- 2 cups of dry white rice
- 5 thin-cut, boneless pork chops
- 1 10 oz. can beef broth
- 1 cup water
- Salt & pepper to taste
- Melt the butter in a medium sized non-stick skillet over medium-high heat.
- Add the dry white rice to the melted butter and sauté for about 5 minutes or until the rice begins to turn golden brown.
- Rinse pork chops and add salt and pepper to both sides to taste.
- Add the sautéed rice to a medium sized casserole dish and spread the rice to cover the bottom.
- Place the pork chops on top of the rice. Then, pour the beef broth and water over the pork chops and rice.
- Cover the casserole dish with aluminum foil and bake for 50 minutes at 350 degrees.
I love this easy, cost-effective, comfort food dish. I hope these Baked Pork Chops exceed your expectations! Leave a comment and let me know how this dish turned out for you or follow me @AshleyBHinkle on Twitter