Baked Pork Chops and Rice
Growing up, this baked pork chops and rice dish was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.
butter
2
tablespoons
onion, diced
1
seasoned salt, or to taste
1
pinch
thin bone-in pork chops
6
beef consomme
1
(14 ounce) can
water
10
fluid ounces
white rice
1 ½
cups
 Preheat the oven to 375 degrees F (190 degrees C).
  Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
