Pork Chops & Rice Casserole

Preheat oven to 350°F (175°C).

In a large skillet over medium heat, melt butter. Sauté rice for 2-3 minutes until lightly toasted.

Spread rice evenly in a casserole dish.

Season pork chops with salt and pepper, then place them on top of the rice.

Lay onion rings over the pork chops and sprinkle with additional pepper.

Pour beef broth over the rice and pork chops, adding around ⅔ cup water to ensure rice stays moist.

Cover the casserole dish with foil or a lid. Bake in the preheated oven for 45-50 minutes, or until the rice is tender and the pork chops are cooked through.

Check halfway through baking, adding more broth if necessary. For extra browning, uncover and broil for the last few minutes.