Pork Chop Rice Bake

posted by 6 years ago


1 1/2 Tbs. butter

1 1/2 Tbs. olive oil

1 c. matchstick carrots

8 oz. mushrooms, sliced

1/2 c. onion, chopped

2 ribs celery, sliced

6 to 8 boneless pork chops

1/2 c. Imagine®-Organic Free Range Chicken Broth

1 envelope Maxwell’s Kitchen-Pork Gravy Mix

1 c. water

2 -3 c. Minute® Rice-Premium Rice


In a large skillet over medium heat, melt butter with oil. Add carrots, onions, and celery; sauté just until tender. Add mushrooms and sauté until mushrooms are browned. Add pork chops; cook, turning, until chops are browned. Add chicken broth; simmer until broth has almost cooked off; stir in gravy mix. Add water and cook until thickened and bubbly. Cook rice according to package directions. Place hot rice in a 2-quart casserole; top with chops and vegetables with sauce. Preheat oven to 325°. Bake pork chops with rice for about 20 to 25 minutes.
(Serves: 4 - 6)

tags:  rice, riviana, baked, pork chops, meats
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