This oven baked 4-ingredient pork and canned tomato rice bake is the kind of practical, filling supper that comes from stretching a small grocery budget without giving up comfort. Pork chops bake right on top of rice and canned tomatoes, so the meat juices flavor the rice as everything cooks together in one dish. It has a distinctly old-fashioned, thrifty Midwestern feel, and it is especially useful when you want a no-fuss family meal made from pantry staples and an economical pack of pork.
Serve this bake with something simple and fresh to balance the richness, such as buttered green beans, a cucumber salad, or steamed broccoli. Warm bread or dinner rolls are handy for scooping up the tomatoey rice, and if you like, a spoonful of applesauce on the side pairs nicely with pork in the classic way.
Oven Baked 4-Ingredient Pork and Canned Tomato Rice Bake
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
1 cup uncooked long-grain white rice
1 can (14 to 15 ounces) diced tomatoes, with juices
1 1/2 cups water
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
2. Stir the uncooked rice, diced tomatoes with all their juices, and water together in the baking dish until evenly combined.
3. Nestle the pork chops on top of the rice mixture in a single layer. If your pork chops are very lean, spoon a little of the tomato liquid over the tops so they stay moist as they bake.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, check the rice, and stir around the edges if needed so any dry rice gets submerged.
5. Return the dish to the oven uncovered and bake 15 to 20 minutes more, until the rice is tender and the pork is fully cooked to at least 145°F. Let it rest for 5 minutes before serving so the rice can finish absorbing the liquid.
Variations & Tips
Season It Simply: Even though this is built around four main ingredients, a generous pinch of salt and black pepper will improve the flavor a great deal. If your tomatoes are unsalted, be especially sure to season the dish before baking.
Choose the Right Rice: Long-grain white rice works best here because it cooks in the baking time given. Avoid instant rice, which can turn mushy, and avoid brown rice unless you are prepared to add more liquid and extend the baking time considerably.
Use the Best Tomato Option: Diced tomatoes give the bake a chunky texture, but canned crushed tomatoes can work too for a softer, more blended finish. If your canned tomatoes are very acidic, a tiny pinch of sugar can round out the flavor.
Adjust for Thicker Pork Chops: If your chops are thicker than 3/4 inch, brown them briefly in a skillet first or plan on a little extra oven time. The rice and pork should finish at roughly the same time, so thinner chops are the easiest choice for this recipe.
Add a Pantry Boost: If you have a few extra staples on hand, chopped onion, a little garlic powder, or a sprinkle of paprika fit naturally into this dish without changing its budget-friendly character. They are optional, but they add a bit more depth.