These oven-cooked pork chops are juicy, flavorful, and perfect for a simple weeknight dinner. With minimal prep and easy seasoning, they make a delicious meal that the whole family will enjoy.
Start by heating your oven to 350°F (175°C). In a skillet over medium heat, warm up some olive oil and brown the pork chops on both sides—this should take about 5 minutes. While the pork chops are browning, mix the rice and chopped celery together in a baking dish. Lay some onion slices over the rice, then place the browned pork chops on top.
Next, bring water to a boil in a saucepan. Stir in the bouillon, Italian seasoning, and a pinch of salt until everything dissolves, then pour this flavorful broth over the pork and rice. Cover the dish tightly with aluminum foil and pop it in the oven. Let it bake for about an hour to an hour and ten minutes, until the rice is tender and the pork is cooked through.
Once that’s done, take off the foil and scatter sliced bell peppers over the top. Put it back in the oven for another 10 to 15 minutes so the peppers soften up nicely. Then it’s ready to serve!
- Let the pork chops rest at room temperature for about 15 minutes before cooking.
- Use a meat thermometer to ensure the internal temperature reaches 145°F for perfect doneness.
- Sear the chops in a hot pan for a minute or two before baking to add extra flavor and color.
This dish is a great way to enjoy tender, juicy pork with minimal effort. Baking in the oven helps keep the meat moist while developing a delicious crust. It’s a comforting meal that pairs well with many sides and suits both busy weeknights and special occasions.
Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal. Adding a side of applesauce or a tangy mustard sauce can also complement the flavors nicely. A warm bread roll or garlic bread makes a great addition to soak up any juices.
Cool leftovers quickly and store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days. Reheat gently in the oven or microwave to avoid drying out the meat. You can also freeze cooked pork chops for up to 2 months; thaw in the fridge before reheating.
