c long grain white or brown rice
pork chops, bone in
10 ounce can beef broth, plus more if needed
onion slices, separated into rings
salt, to taste
Preheat oven to 350 In a medium skillet, melt the butter over medium low heat. Add the rice and sauté until it is light brown, about 5 minutes. Spread the rice in a 9x13x2 inch casserole. Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and 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 for 45 minutes, or until the pork chops are tender. 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.