Trisha's Oven Baked Pork Chops & Rice

This simple pork chop and rice bake turns out fork tender every time. Combine the beef broth, rice, onions, bell peppers and pork chops in  13 x 9 inch baking dish, cover and bake. 

Sometimes simple is best! My favorite recipes are the ones that just take a few steps to get things going and then put it in the oven and forget about it. I'm pretty sure those are your favorite recipes as well. Today I'm sharing one of my favorite pork chops recipes with you. I say one because I actually have two favorite pork chop recipes.

My all time favorite pork chop recipe are these Low Country Smothered Pork Chops. Heavenly is all I can say about that recipe. Fork tender pork chops smothered in a gravy with peppers and onions. Whew it doesn't get much better than that.

But, today's recipe for Oven Baked Pork Chops & Rice is equally delicious. I have actually made it a couple times but keep forgetting to take photos, well I finally got the photos and you wont be disappointed.

This recipe comes from Trisha Yearwood's first cookbook, Georgia Cooking in a Oklahoma Kitchen . If you do not have this cookbook it's a must have. I remember the day I got this cookbook in the mail. I was so excited!!!

I didn't know that Trisha had a cookbook so I couldn't wait to get started on reading it. All I remember is taking the book out of the box and being up until Midnight going through her cookbook from start to finish. So yes it's that good!!!!

There wasn't a recipe in her cookbook that I didn't like. Trisha is a great southern cook and it really shows in her cookbooks. All of her recipes s are just like the ones mom and grandma used to make. With each recipe Trisha talks about her family and the meaning of each recipe. OK well enough about her book I think you get the picture on just how great her first cookbook is.

Now back to Pork Chop recipe. This pork chops recipe is baked in the oven with a layer of rice. Making it the perfect fix it and forget it meal. What I like most about this recipe is that it doesn't contain cream of mushroom soup. Most pork chop and rice recipes contain cream soups, but they tend to make the rice mushy instead of fluffy.

The added beef broth and real butter season the rice perfectly and the pork chops are fork tender. My son swears this is the best darn rice around. And I would have to agree because I stuff myself silly every time I make this dish.

When I went to Trisha' Book signing last month for her new cookbook, Home Cooking. I was lucky enough to get her first cookbook signed as well. Whenever I open her cookbook I just get a big smile on my face when I see her signature. I am still so syked that I had the honor to meet and chat with such a sweet lady. 

Trisha is right up there with my girl Paula Deen!!!! Both are truly wonderful southern ladies that can cook all those old fashioned classics that I love so well. It doesn't get much better than that. Well I think I have gone on long enough so I will end this post by saying "you gotta make this pork chop recipe"  because it's soooooo good.  

Here are a few step-by-step photos to show you how easily this recipe came together. 

Heat your skillet up nice and hot and add the olive oil. Season the pork chops with pepper and add them to the skillet.  

Sear the pork chops on both sides. You don't want them cooked just a good sear on each side. Remove the pork chops to a plate and set aside. 

In the same skillet add the butter, rice, peppers and onions. Saute the mixture until the rice is lightly brown about 5 minutes. 

Spread the rice mixture on the bottom of a 13x9 inch baking pan.

 Add the pork chops on top and pour the beef broth and water over everything. Cover the dish with foil and bake for 45-50 minutes or until the rice has absorbed the liquid and the rice is soft. Let sit for about 10 minutes before serving.