Southern Baked Pork Chops and Rice | Easy Cozy Dinner Recipe

If you’re in the mood for a cozy, crowd-pleasing dinner that practically cooks itself, Southern Baked Pork Chops and Rice is exactly what you want. It’s the kind of dish that perfumes the whole house with savory goodness—golden-seared pork chops nestled into a bed of buttery, onion-kissed rice that absorbs every drop of flavorful broth. Think of it as a comforting casserole with a little Sunday-supper charm, simple enough for a weeknight yet special enough for guests. You’ll sear, assemble, and then let the oven do the heavy lifting while you set the table and exhale. Expect tender, juicy chops, fluffy rice with a hint of pan drippings and herbs, and an all-in-one meal that makes seconds feel inevitable.

Why This Pork Chops-and-Rice Bake Wins Hearts

This recipe brings together everything we love about Southern comfort food: unfussy technique, pantry-friendly ingredients, and deep, satisfying flavor. The pork chops get a quick sear for a beautiful crust, then finish in the oven so they stay moist and tender. The rice cooks in the same dish, soaking up the pork’s juices, the sautéed onions, and savory broth. It’s truly a one-pan wonder. The best part? You assemble it once and let the oven transform simple ingredients into a cozy, complete meal—no juggling multiple pots on the stovetop.

What You’ll Need: Ingredients and Why They Matter

• 4 bone-in pork chops (about 1-inch thick, 2 to 2.5 pounds total): Bone-in chops stay juicier and more flavorful during baking.
• 1 1/2 teaspoons kosher salt: Seasons the chops and the rice; adjust if your broth is not low-sodium.
• 1 teaspoon black pepper: Adds warmth and a gentle bite.
• 1 teaspoon paprika: Brings color and a subtle smokiness that deepens on the sear.
• 1 teaspoon garlic powder: Enhances the savory base without needing more fresh garlic.
• 1 teaspoon dried thyme: Classic Southern herb that complements pork beautifully.
• 1 tablespoon olive oil: Helps the chops brown quickly and evenly.
• 2 tablespoons unsalted butter: Adds richness to the onions and rice for that signature comfort-food flavor.
• 1 large yellow onion, thinly sliced: Sweetens and softens during baking, infusing the rice.
• 3 cloves garlic, minced: Builds aromatic depth that lifts the whole dish.
• 1 1/2 cups long-grain white rice, rinsed until water runs clear: Rinsing removes extra starch so your rice bakes up fluffy, not gummy.
• 3 cups low-sodium chicken broth: The rice absorbs this savory liquid, carrying all the flavors through each bite.
• 1 tablespoon Worcestershire sauce: Adds a subtle, savory tang and umami depth.
• 1 bay leaf (optional): Gentle herbal note that rounds out the rice.
• 2 tablespoons chopped fresh parsley (for garnish): A fresh, bright pop at the end.
• Optional for extra creaminess: 1 can (10.5 oz) cream of mushroom soup or 1/2 cup heavy cream: Stir into the broth for a richer, velvety rice.
• Optional variation: 1 packet onion soup mix: For a classic Southern shortcut with bold onion flavor; adjust added salt if using.

How to Make It, Step by Step

1. Preheat and prep the dish. Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Rinse the rice under cold water until it runs mostly clear, then drain well; this ensures fluffy grains.
2. Season the pork chops. In a small bowl, mix the salt, pepper, paprika, garlic powder, and thyme. Pat the pork chops dry and sprinkle the seasoning on both sides, pressing gently so it adheres.
3. Sear for color and flavor. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high. When hot, sear the chops 2–3 minutes per side until nicely browned. Transfer to a plate; they’ll finish cooking in the oven.
4. Soften the onions. Reduce heat to medium. Add the remaining 1 tablespoon butter and the sliced onions to the skillet. Cook, stirring occasionally, until softened and lightly golden at the edges, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more, just until fragrant.
5. Deglaze the pan. Pour in about 1/2 cup of the broth and the Worcestershire sauce. Stir and scrape up any browned bits (that’s flavor gold). Let it bubble for 1 minute to mingle.
6. Build the rice base. Spread the rinsed rice evenly in the prepared baking dish. Spoon the onions and pan juices over the rice. Add the remaining broth and the bay leaf, stirring to combine. If using cream of mushroom soup or heavy cream, stir it in now. Taste the liquid—if your broth is very low-sodium, add a pinch more salt so the rice is well seasoned.
7. Nestle in the pork. Place the seared pork chops on top of the rice. Spoon a little of the broth mixture over the chops to keep them moist.
8. Cover and bake. Cover the dish tightly with foil. Bake for 30 minutes, then remove the foil and continue baking 20–25 minutes, or until the rice is tender and most of the liquid is absorbed. The pork should reach an internal temperature of 145°F (63°C).
9. Rest and serve. Remove the dish from the oven, re-cover loosely with foil, and let it rest 10 minutes. Fluff the rice with a fork, discard the bay leaf, sprinkle with parsley, and serve warm with the pan juices spooned over the top.

Cook Time, Prep, and When Dinner’s Ready

Here’s what to expect so you can plan without stress:

• Prep time: 15–20 minutes (seasoning, searing, and sautéing the onions)
• Active stovetop time: 8–10 minutes for the sear and deglaze
• Bake time: 50–55 minutes total (first covered, then uncovered)
• Rest time: 10 minutes for everything to settle and the rice to steam
• Total time: About 1 hour 20 minutes

The dish is ready when the rice is tender and fluffy, most of the liquid has been absorbed, and the pork registers 145°F (63°C) at the thickest part. A brief rest is not optional—it’s how you lock in juiciness and ensure the rice finishes steaming to perfection.

Pro Tips for Consistent, Tasty Results

• Choose bone-in chops. They’re more forgiving and stay moist during baking. Aim for about 1-inch thickness.
• Rinse the rice well. Removing excess starch keeps the grains separate and fluffy.
• Seal the foil tightly. Steam is your friend; it ensures the rice cooks evenly and the chops don’t dry out.
• Use low-sodium broth. You can always add salt, but it’s hard to fix an overly salty bake—especially if you add soup mix or canned soup.
• Sear for flavor, not doneness. A quick golden crust adds a roasty depth that makes this dish special without overcooking the meat.
• Mind the liquid-to-rice ratio. For long-grain white rice, 1.5 cups rice to 3 cups liquid is a sweet spot in the oven, especially with onions adding a touch of moisture.
• Try a creamy variation. For a richer casserole, stir in a can of cream of mushroom soup or 1/2 cup heavy cream to the broth before baking.
• Want veggies? Stir in 1 cup sliced mushrooms or peas with the onions, or scatter green beans around the chops in the last 20 minutes of baking.
• Brown rice option. Brown rice needs more time and liquid. Parboil brown rice for 15 minutes first, then proceed as directed; or bake the rice and liquid covered for 30 minutes before adding the seared chops for the final 30–35 minutes.
• Make-ahead tip. You can sauté the onions and season the chops up to a day ahead. Assemble just before baking for best rice texture.

A Quick Nutrition Overview

These values are estimates for 1 of 4 servings, prepared with low-sodium broth and without the optional cream or soup. Actual values vary with brands and chop size.

Adding cream of mushroom soup or heavy cream will increase calories and fat. Using boneless, leaner chops will reduce fat a bit.

Your Top Questions, Answered

Can I use boneless pork chops instead?

Yes, but choose thicker cuts (at least 1 inch) and watch them closely. Boneless chops cook faster and can dry out. Keep the dish covered a little longer and check for doneness at the earlier end of the baking window. Pull them when they reach 145°F (63°C), then rest.

Can I swap in brown rice or instant rice?

Yes, with adjustments. For brown rice, either parboil it 15 minutes before assembling or start baking the rice and liquid covered for 30 minutes, then add the seared chops and bake 30–35 minutes more. For instant rice, reduce the liquid slightly (about 2 1/2 cups total for 1 1/2 cups instant rice) and add it during the last 15–20 minutes so it doesn’t overcook.

Can I make this ahead or freeze leftovers?

This dish is best baked fresh, but leftovers hold well. Refrigerate up to 3–4 days in an airtight container. Reheat gently with a splash of broth to loosen the rice. You can freeze portions for up to 2 months; thaw overnight in the fridge and reheat covered in the oven or in the microwave until hot.

A Warm Send-Off

There’s something special about a dinner that asks so little of you and gives so much in return. Southern Baked Pork Chops and Rice is that kind of meal—comforting, reliable, and deeply satisfying. It’s perfect for nights when you want to gather everyone around the table and share something hearty without fuss. With a little sear, a handful of pantry staples, and a comforting stint in the oven, you get tender pork, savory rice, and a home that smells like welcome. May this recipe become one you reach for often—when you’re feeding the people you love, celebrating small wins, or simply craving a delicious, restorative plate.