Pork Chops with Orange Rice (2024)

Here’s a family favorite recipe: Pork Chops with orange rice.

The rice in this recipe cooks in the chicken stock and orange juice mixture. This is one of those easy to prepare recipes, a great recipe for pantry staples. I was recently reminded of how much I love this recipe. After you make this recipe if you have leftover pork, we love to use it to make pork chile verde burritos later in the week.

Baked Orange Juice Pork Chops

I added more pork chops for this recipe because I love to have leftover cooked pork for other recipes during the week.
I usually serve sautéd carrots on the side. This time I added them into the rice already cooked just before serving. Also the chopped flat leaf Italian parsley and orange slices are just added as an easy garnish as a nod to the recipe.

Ingredients:

• 4 pork chops boneless or bone-in
• 3 cups instant rice
• 1 can chicken broth
• 1 1/2 cups orange juice
• 1 can chicken rice soup *Campbells
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

How to make Pork Chops with Orange Rice:

1. Preheat oven to 375.
2. In a pan set to medium high temp: brown the pork chops and season with salt and pepper on both sides as they cook.
3. Pour the rice, soup mixture, orange juice and chicken broth together into a 9×13 glass baking dish. Stir it all together.
4. Place the seasoned browned pork chops on top of the rice and cover with tinfoil.
5. Bake for 35-45 minutes covered with foil. When you take it out of the oven, the rice should be cooked and most of the liquid absorbed.

Tips for Tender Pork Chops:

• Season Generously: Pork is known for its lack of flavor without good seasoning. Season generously with salt and pepper on both sides before cooking or browning in the pan will help bring out the pork’s best flavor.
• Check the Temp: Pork needs to be cooked to an internal temp of 145F (in the center part of the meat). Anything higher than this temp will make the pork chops become more tough. Use an instant read meat thermometer to check the internal temp after baking.
• Rest: Allow the pork torest a few minutes before diving in to eat. This allows the meat to relax, giving you a more juicy pork chop.

Variations of this recipe:

-If you don’t have instant rice you can use regular rice. For this you will need to bring the liquids in this recipe (OJ, chicken stock and condensed soup) to a boil before pouring it over the rice and covering the 9×13 dish tightly with tinfoil.
-If you don’t have the Campbells Chicken and Rice soup you can add more chicken stock in the same quantity.
-If you don’t have prepared orange juice, you can use freshly squeezed
-If you don’t have chicken stock, you can use Better than Bouillon: chicken flavor.
-I’ve seen this recipe served with walnuts: one cup chopped walnuts

Tips to making great pork chops:

-Season with salt and pepper on both sides.
-Brown each pork chop on both sides.
-Add chicken broth to the pan that you browned the pork chops in along with the pork chops and simmer the pork chops in the chicken broth to help tenderize it.

More pork recipes we love:

–Sweet Pork Enchiladas
–Slow Cooker Kalua Pork
–Slow Cooker Pork Chops with Mushroom Gravy
–Pork Chile Verde Burritos
Mmm…I think I need to make this recipe again soon! It’s so good. I hope you love it!
PS. What’s for dinner at your house tonight?!
Have you tried this recipe?! Using the star icons below: RATE and COMMENT! I would love to hear your experience.

Original Publish Date: 2/5/2013 Post Updated: 4/21/2020

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