Simple Baked Pork Chops & Rice

Preheat your oven to 375°F so it’s ready when you finish assembling the dish.

Pour the uncooked rice into the bottom of a 9×13 baking dish and spread it out evenly. Then pour the water over the rice.

Cut the butter into small pieces and scatter them over the rice.

Place the pork chops on top of the rice, spacing them out as evenly as possible.

Sprinkle the onion soup mix evenly over the pork chops.

Spoon the cream of mushroom soup over the pork chops and gently spread it to cover the tops.

Cover the dish tightly with aluminum foil and place it in the oven. Bake for 40 to 45 minutes.

Carefully remove the foil (watch for hot steam), then return the dish to the oven and bake for another 15 to 20 minutes, or until the top is lightly browned. You can also place in the oven under broil for 2-3 minutes if you want a really crusty brown top. Tip: If your pork chops are thick, they may need a little more time. If the rice looks dry, add a small splash of water or broth before covering and continuing to bake.

Use a meat thermometer to check that the pork chops have reached an internal temperature of 145°F.

Let the dish rest for a few minutes before serving so the rice can finish absorbing any extra liquid.