Trisha Yearwood’s Pork Chops and Rice

4 tablespoons butter
1cup long grain white or brown rice
4 pork chops, bone in
Salt, to taste
One 10-ounce can beef broth, plus more if needed
3/4 cup water
4 onion slices, separated into rings
1/4 teaspoon pepper

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.

Spread the rice in a 9x13x2-inch casserole. Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until the pork chops are tender. Change the oven to broil, add a bit more broth if the rice is dry, and return the dish to the oven for a couple of minutes until the pork is browned.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Ease of preparation: easy

Active Time: 1 hour
Total Time: 1 hour