One-Pot Pork Chop and Rice Casserole is an all in one Dinner with tender, juicy Pork Chops, vegetables and tomato rice [easy oven baked recipe]
One pot meals are my absolute favorite dinners to prepare. Not only less dishes to wash, but the complete meal is cooked and ready at the same time.
I use bone-in pork chops in this One-Pot Pork Chop and Rice Casserole, as well as boneless. I especially use boneless chops when I have more people for dinner, as more chops fit into a large dish.
The chops are always juicy and tender and all the juices mix in with the rice and vegetables on the bottom. And this makes it one delicious combination of meat, rice and vegetables.
You can easily fit in around 12 ( 150 grams each / 5 oz ) boneless pork chops, which is then enough for 8 adults. I also up my rice to two cups when I have a lot of mouths to feed.
Remember to add more chicken stock as well, should you decide to increase the rice. Adding an additional cup does the trick.
The lemon wedges are wonderful served with the dish, so if you have any, do add them. But if not, still a delicious casserole !
More Pork recipes you might like for dinner:
- Creamy Skillet Pork Chops
- 1000 Island Tangy Pork Chops
- Balsamic Roasted Pork and Berry Salad
- Sticky Pork Belly (Asian Inspired)
- Pork Vindaloo
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One-Pot Pork Chop and Rice Casserole
One-Pot Pork Chop and Rice Casserole
Ingredients
- 1 large Onion chopped
- 1 Green Bell Pepper chopped
- 1 ½ cups Basmati Rice white or brown
- 1 can 410g Chopped Tomatoes
- 8 Black Kalamata Olives halved
- 4 t Garlic crushed
- ¼ cup Light Olive Oil divided
- ½ t Salt
- ½ t Black Pepper
- 6 Pork Chops boneless, visible fat removed (each approx 200 grams / 7 oz )
- ¼ cup Dry White Wine or use more Stock
- 2 cups Chicken Stock
- 1 cup Frozen Peas
- Lemon Wedges to serve (optional)
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with a lid, with cooking oil
- Place the Onion, Green Pepper, Rice, Tomatoes and Olives in the prepared oven dish – stir to mix
- Combine half the Olive Oil, Garlic, Salt and Pepper in a small bowl – brush over the Pork Chops
- Heat the remaining Olive Oil in a skillet – brown both sides of the Pork Chops
- Arrange the Pork Chops on top of the Vegetable/Rice mixture in the oven dish
- Mix the Wine and Chicken Stock and pour over the Pork Chops – cover and bake for 30 minutes
- Remove from the oven – add the Peas and return to the oven, uncovered – bake another 15 minutes or until the Pork Chops and the Rice are fully cooked
- Serve with Lemon wedges (optional)
Notes
- Nutrition value isn't always accurate
Serve with Lemon Wedges (optional), dinner rolls and a side salad.
Derek
Thursday 5th of May 2022
Is it supposed to be lots of broth still after cooking 30 min
Linda Nortje
Thursday 5th of May 2022
There is some liquid left after 30 minutes, but not so much that it won't cook down during the last 15 minutes of uncovered baking
Lindsey
Wednesday 26th of February 2020
Hi there- just to clarify is the rice cooked or uncooked when we add it to the recipe?
Linda Nortje
Thursday 27th of February 2020
Hi Lindsey, the rice goes in raw as well
Mel@Mellywood's Mansion
Monday 2nd of June 2014
No dishes woo hoo love one pot meals!