Old Favorite, New Twist Baked Pork Chops with Tomatoes and Rice
A one dish meal that goes on auto-pilot once it's put together and in the oven. The pork chops are tender and juicy and the rice is flavorful.
- 4 to 6 bone in pork loin chops
- seasoned salt
- 2 tablespoons bacon grease
- 1 1/2 cups rice I use Basmati
- 1 sweet onion chopped
- 1 14.5 ounce can diced tomatoes
- 1 teaspoon seasoned salt
- 3 cups water
Sprinkle pork chops generously with seasoned salt. Let them come to room temperature for one hour prior to baking. Melt bacon drippings in a large hot skillet. Brown chops on both sides. Remove from skillet.
Add rice and onion to skillet and cook, stirring constantly, for 3 to 4 minutes or until rice has started to brown and onion has softened.
Stir in tomatoes and seasoned salt.
Place pork chops on top of rice.
Add water to skillet. Cover and bake covered at 350 degrees for one hour. Remove from oven, keep covered and let sit for 15 minutes.