Big Mike's Pork Chops and Rice

This is a simple recipe adopted from a Trisha Yearwood recipe. I like dishes you can throw in the oven and forget while you make the rest of dinner.

Ingredients
4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
salt or steak and chop rub to taste
1/2 teaspoon pepper
One 10-ounce can beef broth, plus more if needed
4 onion slices (red or yellow), separated into rings


Directions
1- Preheat the oven to 350 degrees F.
2- Season pork chops on both sides with salt and pepper or your favorite steak and chop rub.
3- In a medium skillet, melt 1 tbs. butter over high heat. Brown pork chops on both sides to get a nice crispy crust and color, about 4 minutes per side. Remove from heat and reserve.
4- In the same skillet, melt 3tbs. butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
5- Spread the rice in a 9- by 13- by 2-inch casserole. Arrange chops on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
6- Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

Serve with green beans, green bean and tomato salad or other green and red dishes for contrast, color and presentation.

Picture above is half recipe for two, utilizing red onions.