Cooking with Roz
RECIPE - Southern Pork Chop and Rice Casserole
Ingredients
- 2 tablespoons butter, divided
- 1 1/2 cups uncooked, long grain rice
- 1/4 teaspoon each kosher salt, fresh cracked black pepper, garlic powder and Creole or Cajun seasoning (I like
Slap Ya Mama), {affil link} or to taste - 1 1/2 tablespoons cooking oil (vegetable, canola, olive), divided
- 4 to 6 bone-in, sirloin or rib pork chops or pork shoulder steaks, 1/2 to 3/4-inch thick
- 3 cups beef stock or broth
- 2 teaspoons Worcestershire sauce, or to taste
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried sage
- 1 cup of coarsely chopped onion
- 1/2 cup of coarsely chopped green bell pepper
Directions
1. Preheat oven to 350 degrees F. Butter a a 9 x 13 inch baking dish; set aside.
2. Heat 1 tablespoon of butter in a cast iron or other heavy skillet on medium high. Add rice and cook, stirring often, until lightly toasted. Transfer rice to baking dish.
3. Mix together the seasonings and sprinkle both sides of the chops. Heat 1 tablespoon cooking oil in same skillet over high and brown chops, in batches, to quickly sear, about 1 minute per side, adding additional oil as needed; remove and set aside.
4. Whisk together the beef broth, Worcestershire and herbs. Pour half of the broth over the rice and stir together.
5. Transfer chops on top of the rice along with any accumulated pan juices.
6. Reduce heat on skillet to medium and add remaining tablespoon butter, onion and bell pepper to the skillet, cook and stir until slightly softened; pour over the chops.
7. Deglaze pan with a splash of the remaining broth mix and transfer with remaining broth over the chops.
8. Cover baking pan tightly with a double layer of aluminum foil and bake at 350 degrees F, until chops are cooked through, most all of the liquid has been absorbed and rice has swelled up to surround chops, about 45 minutes for 1/2-inch chops and an hour or more for 3/4-inch. Internal temperature should be 145 degrees F on an instant read thermometer, when inserted into the side of thickest chop. Do not overcook!
9. Serve with quick fix green beans or a nice mixed garden salad and some sweet tea.
Notes:
Do not substitute boneless pork chops. They are too lean for this type of preparation and will be overcooked and dry. Oven time, as always, is an estimate, as all ovens vary in the way that they cook and total time will also depend on the thickness of the pork chops you use. Check first at 45 minutes to avoid overcooking.
If you don't have all the herbs, I have also used Italian seasoning or Herbes de Provence. May also substitute a packet of onion soup mix mixed with water for the broth and herbs; leave out sautéed onion. May also use beef consommé or condensed French Onion Soup (such as Campbell’s) with water, or a combination to equal 3 cups liquid. Casserole must be tightly covered. Do not rely on ceramic covers, but instead use heavy duty foil or several layers of foil.