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    Home » Dinner » Pork Chop and Rice Casserole with Tomatoes

    Pork Chop and Rice Casserole with Tomatoes

    Published: Apr 2, 2018 · by Anne · This post may contain affiliate links · Leave a Comment

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    This pork chop and rice casserole recipe is a simple one-pan pork chop recipe that is made with only 7 ingredients and takes very little time to prepare!

    One-pan dinners are so convenient to make and easy to clean up too. And this recipe couldn’t get much easier. The pork chops are quickly seared and then cooked slowly in the oven with a mixture of tomatoes and peppers which helps to keep the pork moist for a super flavorful and comforting pork chop dinner.

    a boneless pork chop topped with tomatoes, peppers and onions over rice on a white plate

    Recipe Highlights

    • It’s easy to make! Just place all (7) of the ingredients into a skillet and then into the oven.
    • It’s healthy, made with fresh peppers, onions, tomatoes, and brown rice.

    Here is What You Will Need

    As an Amazon associate, I earn from qualifying purchases

    This is an overview of the ingredients and instructions that you will need to make this recipe. Scroll down a bit further for ingredient substitutions and complete printable cooking instructions which are on the recipe card at the bottom of this post.


    Ingredients

    • boneless pork chops (1 pound)
    • uncooked brown rice (¾ cup)
    • medium-sized onion
    • bell peppers (2 of any color)
    • chicken broth (1 cup)
    • diced tomatoes (1 cup fresh or low sodium canned)
    • herbs de Provence (2 teaspoons)
    • olive oil (2 teaspoons)

    Equipment

    • cast iron skillet or a skillet and a covered casserole dish.


    ingredients for pork chop casserole on a cutting board: rice, herbs de provence, bell peppers, onion, pork chops, chicken broth olive oil, diced tomatoes

    Here is How To Make This Pork Chops and Rice Casserole with Tomatoes

    browned pork chops in a skillet

    Heat oil in a skillet over medium to high heat. Add the boneless pork chops and sear the pork chops on each side (about three minutes) until they turn brown.

    TIP! Pat the pork chops dry with a paper towel before placing them in the pan, this will help in the searing process.

    brown rice in a skillet

    Remove the chops from the skillet and set them aside. Reduce the heat to medium and add the rice. Toss the rice around the pan for a few minutes to lightly toast it, and turn the heat off.

    TIP! Toasting the rice adds a rich and nutty flavor. It also gives the rice a quick jumpstart in the cooking process.

    pork chops on top of raw rice in a cast iron skillet

    Place the browned pork chops on top of the rice.

    pork chops in a skillet topped with sliced peppers and onions;

    Top the pork chops with slices of peppers and onions.

    pork chops in a skillet topped with tomatoes and seasoning

    Add the broth, tomatoes onions, and herbs de Provence; cover and bake.

    TIP! Make sure that the meat is completely covered with broth and tomatoes to keep it moist.

    This recipe can also be browned in a skillet and the ingredients placed into a covered casserole dish.

    Total Estimated Time to Make this Recipe: 60 to 75 Minutes

    Ingredient Notes & Substitutions

    Pork – We like boneless loin chops that are approximately ¾ inch thick. You can also use bone-in pork loin chops or boneless chicken breasts or thighs.

    Brown Rice – I use long or short-grain brown rice in this recipe. Brown rice has a nutty flavor and has more health benefits than white rice. You can substitute white rice for brown rice, and reduce the cooking time by about 10 minutes.

    Bell Peppers – Any color of bell peppers can be used in this recipe, all green, all red, or mix them up. The red, yellow and orange peppers will have a sweeter flavor than green bell peppers.

    Broth – Chicken broth can easily be substituted with vegetable or beef broth.

    Tomatoes – Fresh chopped tomatoes or low sodium diced tomatoes can be used in this recipe.

    Herbs de Provence is an aromatic spice blend typically made with thyme, basil, rosemary, tarragon, savory, marjoram, oregano and bay leaf. If you don’t have this spice blend, you can add a pinch of any combination of rosemary, basil, oregano, thyme or marjoram.

    a pork chop on a plate cut in half on top of rice

    Serving Suggestions

    One pan pork chop and rice casserole with tomatoes is almost a meal in itself, but we like to serve a side of vegetables with it such as sauteed or steamed zucchini, steamed broccoli, arugula salad with pistachios, or green beans with almonds.

    an overhead view of pork chop on a plate with rice

    Storing and Using Leftovers

    Store leftover pork chop rice casserole in the refrigerator in an airtight container for up to 4 days.

    Reheat it in the oven covered at 350 with a little bit of added liquid such as water, tomatoes or broth until it is heated through, or you can reheat it in the microwave.

    Freezing is not recommended.

    You Might Like These Recipes

    • Oven-Baked Pork Chops With Vegetables
    • Vegetable Breakfast Casserole
    • Grilled Boneless Mediterranean Pork Chops
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      Continue to Content
      a pork chop covered with tomatoes, peppers and seasoning cut in half on top of rice.

      One Pan Pork Chop Dinner

      Yield: 4
      Prep Time: 15 minutes
      Cook Time: 45 minutes
      Total Time: 1 hour

      Boneless Pork Chops are cooked in one skillet with rice, peppers and onions for a delicious and easy dinner recipe

      Ingredients

      • 1 pound boneless pork loin chops
      • ¾ cup raw brown rice
      • 1 medium onion sliced
      • 1 bell pepper sliced
      • 1 cup chicken broth
      • 1 cup diced tomatoes (fresh or canned)
      • ½ tablespoon herbs de Provence
      • ½ tablespoon olive oil

      Instructions

      1. Preheat the oven to 350 degrees
      2. Swirl the olive oil in a skillet, once the oil is hot, add the pork chops. Cook for 2 to 3 minutes and flip them over and cook for another 2 to 3 minutes. Remove the pork from the pan and set it aside.
      3. Reduce the heat to medium, add the rice to the bottom of the skillet, and toss it around for a few minutes until it begins to turn golden.
      4. Turn the heat off and place the onions and peppers on top of pork chops, next the tomatoes and broth and sprinkle on the herbes de Provence.
      5. Cover the pan and place the casserole in the oven and bake for 45 minutes until the rice has absorbed the liquid.

      Notes

      boneless pork chops can be substituted for bone in or boneless chicken breasts or thighs.

      Brown rice can be substituted with white rice. Reduce the cooking time by 10 minutes.

      Herbs de Provence can be substituted with any combination of a few pinches of rosemary, basil, oregano thyme or marjoram.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      • Bamboo Cutting Board with Juice Groove (3-Piece Set) - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables | Heavy Duty Serving Tray w/Handles
        Bamboo Cutting Board with Juice Groove (3-Piece Set) - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables | Heavy Duty Serving Tray w/Handles
      • Lodge Heat Enhanced and Seasoned Cast Iron Skillet, 8-Inch
        Lodge Heat Enhanced and Seasoned Cast Iron Skillet, 8-Inch
      Nutrition Information:
      Yield: 4 Serving Size: 1 pork chop & ½ cup rice
      Amount Per Serving: Calories: 307Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 354mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 32g

      Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Pinterest

      Cuisine: American
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