Baked Pork Chops and Rice

1. Preheat oven to 425F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. 2. In a large skillet over medium-high heat, add in 3 Tablespoons salted butter until it starts to melt. Then add in 1 1/2 cups long grain rice along with 1/2 cup chopped yellow onion and 1/2 cup chopped celery. 3. Stir and cook until rice begins to brown slightly and onion and celery soften just a bit. 4. Then put rice mixture into bottom of prepared baking dish. 5. Pour 3 1/2 cups beef stock evenly over rice. Then pour on 2 Tablespoons Worcestershire sauce (if using). 6. Using that same skillet you used for the rice, over high heat (you want it good and hot) add in 2 Tablespoons vegetable oil. 7. Season both sides of 4 bone-in pork chops with salt, pepper and garlic powder, to taste. 8. Place 2 pork chops in the skillet at a time and brown both sides. You aren't cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side). 9. Follow the same process for the last 2 pork chops. 10. Place pork chops on top of rice mixture in baking dish. 11. Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes. 12. The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.

Was so easy to cook and to adjust the ingredients down to just one, added cheese to the rice at the end after removing pork chops, so nice and will definitely make again