Ingredients
- 1 teaspoon olive oil, or as needed
- 1 ½ cups uncooked long-grain rice
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 3 cups water
- 4 teaspoons instant chicken bouillon
- ½ teaspoon salt
Why Everyone Loves This Recipe
Kitchen Tricks
- Use a meat thermometer to ensure the internal temperature reaches 145°F for perfect doneness.
- Sear the chops in a hot pan for a minute or two before baking to add extra flavor and color.
Step 1
Heat your oven to 350°F (175°C). In a skillet over medium heat, warm up some olive oil and brown the pork chops on both sides—this should take about 5 minutes. While the pork chops are browning, mix the rice and chopped celery together in a baking dish. Lay some onion slices over the rice, then place the browned pork chops on top.
Step 2
Bring water to a boil in a saucepan. Stir in the bouillon, Italian seasoning, and a pinch of salt until everything dissolves, then pour this flavorful broth over the pork and rice. Cover the dish tightly with aluminum foil and pop it in the oven. Let it bake for about an hour to an hour and ten minutes, until the rice is tender and the pork is cooked through.
Step 3
Once that’s done, take off the foil and scatter sliced bell peppers over the top. Put it back in the oven for another 10 to 15 minutes so the peppers soften up nicely. Then it’s ready to serve!
