3 tbsp. butter
1 1/2 cups rice, uncooked
1/2 cup chopped yellow onion
1/2 cup chopped celery
salt, pepper and garlic powder, to taste
2 tbsp. vegetable oil
4 bone-in pork chops
3 cups water
3 beef bouillon cubes
2 tbsp. Worcestershire sauce (optional)
Preheat oven to 425F degrees.
In a large skillet over medium-high heat, add in butter until it starts to melt, then add in rice along with celery and onion.
Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
Then put rice mixture into bottom of 9×13 baking dish.
In a medium bowl or large measuring cup, combine water with beef bouillon.
If you are using bouillon cubes, you’ll want to use very hot water to mix the bouillon into so it dissolves well. Pour beef broth over rice. Also add in Worcestershire sauce (if using).
Using that same skillet, over high heat, add in a couple tbsp. vegetable oil.
Season pork chops lightly with salt, pepper and garlic powder.
Place 2 pork chops in skillet at a time and brown both sides.
You aren’t cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side). Follow the same process for the last 2 pork chops.
Place pork chops on top of rice mixture in baking dish.
Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.