Pork Chops and Rice - so easy and quick weeknight dinner

OK this is one of my favs! So good!


4.00 tbsp(s), Butter - Salted (I usually use about 2)
1 cup, Rice -- White, Long Grain, Regular, Uncooked
2 Center Cut Pork Chop Bone-In (probably about 1/2 inch thick)
1.20 cup(s), Beef Broth - Low Sodium Fat Free
2/3 cup of water.
1/2 White Onion, Medium, Sliced
0.25 tbsp, Ground Black Pepper

Preheat oven to 350 degrees
In an oven proof skillet (or regular skillet and switch to a casserole dish) melt butter and add rice. Cook on Med-Low Heat for about 5 minutes (slightly browing the rice). Remove from heat.
Arrange Pork Chops on top of rice in casserole dish or skillet. Pour the broth (reserving about 1/4 cup and 2/3 cup of water over chops and rice.
Sprinkle with pepper/salt.
Add onion slices over Pork chops (use as little or as much as you like)
Cover with tin foil and cook for 45 minutes.
Change oven to broil
Remove tin foil and add remaining broth if it rice is dry. Broil until pork is browned.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 9 g 43 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 59 mg 20 %
Sodium 229 mg 10 %
Potassium 157 mg 4 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 11 g 22 %
Vitamin A 7 %
Vitamin C 1 %
Calcium 1 %
Iron 3 %