Savory Pork Chops and Rice

Savory Pork Chops and Rice


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A complete-meal casserole with brown rice and the flavors of white wine, poultry seasoning, and more.

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  • 2 1/2 Tbs. garlic salt
  • 1 tsp. black pepper
  • 3 pork chops (about 3/4 inch thick), trimmed
  • 2/3 C. vegetable oil
  • 8 1/4 C. onion chopped
  • 7 C. quick cooking brown rice raw
  • 5 1/2 C. celery sliced
  • 1/4 C. poultry seasoning
  • 7 C. water
  • 2 3/4 C. white wine
  • 1/4 C. chicken bouillon
  • Parsley sprigs
  • cherry tomatoes

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At least 2 hours or up to 24 hours before serving: Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side. Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed. Cover tightly. If making ahead, refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking. Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender. To serve, garnish with parsley and cherry tomatoes.

Reviews (1)

  • Has anyone tried this recipe? With 3 pork chops, it sounds like it serves 3. The recipe looks good but 8 1/4 cups onion, *7* cups rice and 5 1/2 cups celery, I'm thinking there must be a mis-print. That's a lot of rice, onion and celery!

    Flag as inappropriate 2TAILWAGRS  |  September 11, 2009

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