Easy Baked Pork Chops with Tomatoes and Rice

A Cozy One-Dish Family Supper Baked in Savory Tomato Sauce

Some meals don’t need fancy ingredients to feel special — just a sturdy skillet, simple pantry staples, and a little time in the oven. These Tomato Pork Chops are the kind of dependable supper that fills the kitchen with warmth and brings everyone to the table without much fuss.

Tender pork loin chops are lightly browned, then baked over seasoned rice in a savory tomato sauce with herbs and just a touch of spice. As everything cooks together, the rice absorbs the rich flavors, and the pork stays juicy and tender.

It’s a true one-dish comfort meal — hearty, budget-friendly, and perfect for busy weeknights or slow Sunday evenings. It is one that my mother made, and I wish I could have her make that for me again. 

Ingredients:

1 Tbs. olive oil
1 onion, chopped or cut into thin half rings
4 pork loin chops
salt and pepper
1/2 tsp. granulated garlic powder
1/2 tsp. onion powder
1 (10.5) oz can. diced tomatoes
1 3/4 c. water, chicken or beef broth
1 tsp. Worcestershire
1/2 tsp. sugar
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
1 c. rice

Directions:

Preheat your oven to 350°F.

In a heavy cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5–7 minutes. Transfer the onions to a 3-quart casserole dish and spread evenly over the bottom.

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

In the same skillet, brown the pork chops over medium heat for 2–3 minutes per side, just until nicely browned. They do not need to be fully cooked at this stage. Remove from heat and set aside.

To the casserole dish with the onions, add the diced tomatoes (with juices), broth or water, Worcestershire sauce, sugar, chili powder, oregano, red pepper flakes, and uncooked rice. Stir well to combine.

Place the browned pork chops on top of the rice mixture.

Cover tightly with a lid or foil and bake for 45–60 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F.

Let rest for 5 minutes before serving.

Serve and enjoy  

Tips for Best Results:

• Use broth instead of water for deeper flavor.
• Make sure the casserole dish is tightly covered — this helps the rice cook properly.
• If the rice isn’t tender after 45 minutes, add 2–3 tablespoons of warm broth and bake a little longer.
• Thicker pork chops may need the full 60 minutes.

Variations and Substitutions:

• Swap pork loin chops for boneless pork chops (reduce cooking time slightly).
• Use the diced tomatoes with green chilies for more flavor.
• Add sliced bell peppers for extra color and sweetness.
• Stir in a handful of frozen peas during the last 10 minutes of baking.
• Use brown rice — but increase liquid and baking time accordingly.
• For a milder version, reduce chili powder and omit red pepper flakes.

Serving Suggestions: 

This Tomato Pork Chops and Rice dish is hearty on its own, but it pairs beautifully with simple sides that balance the savory tomato sauce.

Serve with:

• Warm buttered dinner rolls for soaking up the sauce
• Homemade cornbread for a cozy Southern-style meal
• Steamed green beans with butter
• A crisp garden salad with ranch or French dressing
• Creamy coleslaw for contrast
• Sautéed zucchini or yellow squash

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.

Freezer:
Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Warm gently in the microwave or in a covered skillet with a splash of broth to prevent the rice from drying out.

Frequently Asked Questions:

Can I use bone-in pork chops?
Yes. Bone-in chops add flavor but may require slightly longer cooking time.

Can I use instant rice?
It’s not recommended, as it cooks much faster and may become mushy.

Why is my rice undercooked?
The dish may not have been covered tightly enough, or it needed a few extra minutes in the oven.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time.

Creamy Chicken and Broccoli Rice (One-Pan Skillet Dinner)

One-pan comfort meal with tender chicken, fluffy rice, fresh broccoli, and sharp cheddar cheese—ready in 30 minutes.

This creamy chicken and broccoli skillet is my mom’s homemade version of the classic boxed chicken and rice dinner we all remember. Instead of a seasoning packet, she used simple pantry staples and plenty of sharp cheddar cheese.

It’s made in one skillet, comes together in about 30 minutes, and is perfect for busy weeknights. Tender chicken, fluffy rice, and fresh broccoli make it both comforting and hearty.

If you grew up with the boxed version, this from-scratch recipe tastes richer, fresher, and more satisfying — without being complicated.

Ingredients:   

 3 tablespoons extra virgin olive oil, divided
1/2 onion, diced 
1 pound chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
salt and pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c.  chicken broth,
2 1/2 c. fresh or frozen, broccoli florets, cut into bite sized pieces
2 c. shredded extra sharp cheddar cheese
2–3 tablespoons of sour cream (Optional)

Directions: 

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.

Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through.

Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Push the chicken and onions to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side, then stir in the uncooked rice. Sauté the rice for about 2 minutes, allowing it to lightly toast.

Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.

Sprinkle the broccoli evenly over the top. Gently stir to combine, cover again, and continue cooking on low for another 8 minutes, or until the rice is tender and the broccoli is cooked to your liking.

Stir in ½ cup of the shredded cheese until melted and creamy. Remove the skillet from the heat.

Sprinkle the remaining cheese evenly over the top, cover with the lid, and let sit for 2–3 minutes, or until the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper if needed.

For extra creaminess, stir in 2–3 tablespoons of sour cream.

Serve warm. 

Tips for Best Success:

• Use a large skillet with a lid to ensure even cooking of rice and broccoli.
• Toasting the rice briefly before adding broth adds a nutty depth of flavor.
• Don’t skip letting the cheese melt on top after removing from heat—it creates a luscious, creamy finish. 

Variations and Substitutions:

• Substitute cooked brown rice for extra fiber; increase simmering time slightly.
• Use a combination of cheddar and Monterey Jack or pepper jack for a richer flavor.
• Swap broccoli with cauliflower, green beans, or zucchini depending on what you have.
• For a lower-fat version, use half-and-half cheese or reduce the sour cream.

Extra Notes:   

Rice cooking time:
Extra long grain white rice typically takes about 18–20 minutes total to cook, and your timing (12 minutes + 8 minutes) equals 20 minutes — which works well. Just make sure it stays at a gentle simmer, not a boil.

Broccoli texture:
If your family prefers softer broccoli, you could add it a few minutes earlier. For firmer broccoli, leave it layered on top without much stirring so it lightly steams.

Cheese amount:
Two cups makes this very cheesy (which is delicious!). If someone prefers it less rich, you could note that it can be reduced to 1 1/2 cups.

Possible addition
For extra creaminess, stir in 2–3 tablespoons of sour cream at the end.

Serving Suggestions:

This creamy skillet meal is hearty on its own, but it pairs beautifully with:

• Warm dinner rolls with honey butter
• Garlic toast
• Crisp green salad with vinaigrette
• Sliced tomatoes with salt and pepper
• Cucumber and onion salad

Tips for Perfect Rice Every Time

Keep the lid on while simmering — lifting it releases steam.
Maintain a gentle simmer, not a rolling boil.
If rice seems slightly firm, add 2–3 tablespoons broth and cook covered for 3–5 more minutes.
Let the dish rest 2–3 minutes before serving to allow moisture to settle.

How to Store

Refrigerator: 
Store in an airtight container in the refrigerator for up to 3 days. 

Reheating: 
Reheat in a skillet over low heat or in the microwave until warmed through.

Variations and Substitutions:

Use Chicken Thighs:
Boneless skinless thighs add extra flavor and stay juicy.

Swap the Cheese:
Try Monterey Jack, Colby Jack, or mild cheddar.

Make It Creamier:
Stir in 2–3 tablespoons sour cream at the end.

Use Frozen Broccoli:
Add frozen florets during the last 10 minutes of cooking.

Add Extra Vegetables:
Carrots, mushrooms, or peas work well in this dish.

Frequently Asked Questions:

Can I use frozen chicken or broccoli?
Yes, frozen broccoli works well; just add a minute or two to the cooking time. Chicken should be thawed before cooking for even results.

Can I make this ahead of time?
Yes, prepare up to the point before adding the cheese. Cover and refrigerate, then add cheese and heat before serving.

Can I use other types of rice?
Long grain white rice works best. For brown rice, increase the simmering time and add extra liquid.

Why is my rice still hard?
It may need more liquid or more cooking time. Keep covered and simmer gently.

Can I bake this instead?
Yes. Transfer to a covered baking dish and bake at 350°F until rice is tender. 

Leftover Ideas:

Cheesy Chicken Rice Stuffed Sandwich:
Spoon leftovers onto toasted sourdough bread, top with extra cheese, and broil until melty.

Baked Stuffed Peppers:
Use leftovers as filling for halved bell peppers. Bake until heated through.

Wrap It Up:
Roll into a flour tortilla with extra cheese for a quick lunch wrap.

Chicken & Rice Melt:
Spread onto Texas toast, top with cheese, and bake until bubbly.