One Pan Baked Pork Chops on Veggie Rice

I just love these kinds of easy recipes! Especially when you can make a meat and side dish in one pan!

This recipe is from my friend Judith of

 The Midnight Baker food blog.

This is what Judith says about her recipe...

"Simple and delicious. Rice is like risotto with no work at all! Light on calories too"

"This is a fast and almost work-free dinner. It's actually a total meal in itself since there's plenty of veggies right in the rice!!! Add more veggies too if you want! I used up some leftover canned carrots, but most anything would work here"

 

...And I totally agree with her! I added peas to mine and used fresh carrots. My rice of choice was jasmine. I love the floral flavor and aroma. Judith's recipes would also be perfect using chicken instead of pork! I'll be trying it that way next time!

 

I'm writing the recipe with my slight tweaks, but check out Judith's version and drool over her amazing food photos! All of her food photos look like they came right out of a magazine! She is my favorite food photographer!

 

One Pan Baked Pork Chops on Veggie Rice

INGREDIENTS:

4 center cut boneless pork chops
1/2 cup jasmine rice
1 can (10 oz.) cream of celery soup
1 1/4 cups water
1 Tbls. olive oil
1 rib celery, diced
1 carrot, diced
1/2 cup frozen peas
1/2 tsp. kosher salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp dried thyme
2 tsp. olive oil (for basting)

DIRECTIONS:

Preheat oven to 375 degrees F.
Grease a 11 x 7 casserole dish.
In a large bowl, mix together the rice, soup, water, celery, carrots, peas and 1 Tbls. olive oil.
Pour this mixture into the casserole dish.
In a small bowl mix together the salt, pepper, garlic powder and thyme.
Place the pork chops on top of the rice mixture.
Then brush the pork chops with 2 tsp. olive oil and sprinkle with seasoning mixture.
Bake uncovered on middle rack for about 45-60 minutes.
Check the rice for doneness after 45 minutes.
If needed, bake longer. Then remove from oven, cover with foil and let set for 10 minutes before serving to allow the sauce to thicken.
Serve warm.
Recipe adapted from The Midnight Baker

This post belongs to My Recipe Journey food blog.