Country-Style Baked Pork Chops with Peppers and Rice

Tender, seasoned pork chops baked with flavorful rice, tomatoes, sweet peppers, and onions.

This oven-baked pork chops and tomato rice recipe is one of my favorite meals to prepare. The pork chops are well-seasoned, browned until golden, and baked over a bed of flavorful rice and vegetables until tender.

What makes this dish extra special is the combination of tomatoes, onions, and sweet bell peppers. During the summer, I love using fresh vegetables picked right from our garden. There is something wonderful about bringing those garden-fresh ingredients straight into the kitchen to make a homemade meal.

During the winter months, I reach for a jar of our home-canned tomatoes and peppers or some of our flavorful homemade salsa. I have also made this recipe with canned tomatoes from the store when our garden didn't produce as well as it had in other years.

The tomatoes, peppers, and seasonings give the rice plenty of flavor, while the pork chops make this a hearty, satisfying meal. Everything bakes together in one dish, making it a wonderful choice for a family dinner.

Ingredients: 

6 thick-cut pork chops
Salt and pepper to taste
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. olive oil

Rice:
2 c. water
2 tsp. chicken bouillon powder
1 tsp. onion powder
1 tsp. garlic powder
1 cup uncooked long grain white rice
1 (14.5 ounce) can diced tomatoes with green chilies or jalapenos,  undrained
1 onion, chopped 
1 to 2 sweet bell peppers, chopped
1 small can mushrooms, undrained (Optional)

Directions:

Preheat the oven to 350°F. Lightly grease a 3-quart baking dish or a 9 × 13-inch baking dish.

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

Heat the olive oil in a large cast-iron skillet over medium heat. Once hot, add the pork chops and brown for about 2 minutes per side, or until golden. The pork chops do not need to be fully cooked at this stage. Transfer them to a plate while you prepare the rice.

In the same skillet, add the uncooked rice, water, chicken bouillon powder, onion powder, and garlic powder. Stir well and scrape the bottom of the skillet to remove the flavorful bits stuck at the bottom. Bring to a boil.  

Stir in the undrained diced tomatoes with green chilies, chopped onion, and sweet bell peppers. If using mushrooms, add them now as well.  Cook for about 5 minutes, stirring occasionally, until the mixture is heated through.

Transfer the rice and vegetable mixture to the prepared baking dish, spreading it into an even layer.

Arrange the browned pork chops over the top of the rice.

Cover the baking dish tightly with foil or its oven-safe lid. Bake for about 1 hour, or until the rice and vegetables are tender and the pork chops reach an internal temperature of 145°F.

Let the pork chops rest for at least 3 minutes before serving.

Serve and enjoy!

Tips for Best Success:

• Choose thick-cut pork chops. They hold up well during baking and make a hearty meal. Bone-in or boneless chops can be used, but cooking times may vary.
• Brown the chops first. This adds color and flavor to the meat. You don't need to cook them all the way through in the skillet.
• Use long-grain white rice. This recipe is written for regular long-grain white rice. Brown rice, instant rice, and other varieties require different amounts of liquid and cooking times.   A tight-fitting lid or foil helps trap steam so the rice can cook and the pork chops stay moist.
• Check the rice before serving. If the rice is still firm and the liquid has been absorbed, add a little hot broth or water, cover, and continue baking until tender.
• Use a meat thermometer. Check the thickest part of each pork chop, avoiding the bone. The USDA recommends 145°F followed by a 3-minute rest for whole pork cuts.
• Watch the salt. Chicken bouillon can be salty, so taste the rice mixture before adding extra salt.

Variations and Substitutions:

• Garden-fresh or home-canned tomatoes.  Use your own canned tomatoes and peppers in place of the canned tomatoes with green chilies. If using plain tomatoes, add a little chopped green chili or jalapeño if you like some heat.
• Use homemade salsa.  Replace the canned tomatoes with some of your favorite salsa. Since salsa varies in thickness, saltiness, and heat, adjust the seasoning and liquid as needed.
• Change up the peppers. Green, red, yellow, or orange bell peppers all work well. Use whichever peppers you have on hand.
• Add mushrooms.  Sliced fresh mushrooms make a nice addition to the tomato rice. Add them along with the other vegetables.
• Bone-in or boneless pork chops.  Either works. Bone-in chops may need a little longer to cook, depending on their thickness.

Serving Suggestions:

This is a hearty, all-in-one meal with meat, rice, and vegetables. Here are a few simple sides that go well with it:

• Fresh garden salad
• Green beans
• Dinner rolls
• Buttered corn

How to Store:

• Refrigerator: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Store cooled pork chops and rice in freezer-safe containers. Freeze for up to 2–3 months for best quality. The rice may soften slightly after thawing.
• Reheating: Reheat leftovers in the microwave or in a covered baking dish in the oven until heated through to 165°F. Add a splash of water or broth to the rice if it seems dry.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes! Boneless pork chops work well. Since they may cook faster than thick bone-in chops, check their temperature before the full baking time is up.

Can I use fresh tomatoes instead of canned?
Yes. Chopped fresh tomatoes can be used, especially during gardening season. Keep in mind that fresh tomatoes can vary in how much liquid they release, so the rice may need a little extra broth or water.

Can I use brown rice?
Brown rice takes longer to cook and generally requires more liquid than white rice. It isn't a direct substitution in this recipe. The rice and liquid amounts and baking time would need to be adjusted.

Why is my rice still hard after baking?
The rice may need more liquid or additional cooking time. Make sure the baking dish is tightly covered. Add a little hot water or broth, cover again, and continue baking until the rice is tender.

Can I make this recipe less spicy?
Yes. Choose diced tomatoes without green chilies or jalapeños, and use mild homemade salsa or plain canned tomatoes instead.

Can I prepare this dish ahead of time?
You can chop the vegetables and season the pork chops ahead of time. For the best rice texture, assemble and bake the casserole shortly before serving rather than leaving uncooked rice soaking in the liquid for an extended period.

What temperature should pork chops reach?
Whole pork chops should reach an internal temperature of 145°F, followed by a 3-minute rest. Check the thickest part with a food thermometer.