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Baked Pork Steaks and Rice
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One of the easiest ways to cook pork steaks is in the oven. This is a simple but delicious recipe with browned pork steaks that are baked in a casserole with seasoned rice.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
8 reviews
ingredients
2 tablespoons oil
6 pork shoulder steaks
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked white rice
3 1/2 cups chicken broth or stock
1/4 teaspoon poultry seasoning
1/2 cup diced green onions
directions
Preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat. Add the pork steaks and brown on both sides. Remove the pork from the skillet and season with the salt and pepper. Set aside and keep warm.
Drain off any excess fat from the skillet. Add the uncooked rice and cook until lightly toasted, stirring constantly.
Add the broth, poultry seasoning, and green onions to the skillet and stir well to combine.
Pour the rice mixture into a 3-quart baking dish. Place the pork steaks on top. Cover with foil and bake at 350 degrees F for 1 hour or until the rice is tender.
Serve the baked pork steaks and rice hot.
recipe tips
Rest the pork steaks for a few minutes after browning and before baking. This helps redistribute the juices.
If you prefer a crispy top on your pork steaks, remove the foil for the last 10-15 minutes of baking.
For a complete meal, consider adding vegetables like diced carrots, peas, or bell peppers to the rice mixture before baking.
Be careful not to over-brown the rice; it should just have a light golden color.
If you find the flavor too mild, consider adding a splash of soy sauce or Worcestershire sauce to the broth for more depth.
Leftovers can be stored in the refrigerator and are great for reheating. The flavors often meld and intensify overnight.
common recipe questions
What type of pork steaks are best for this recipe?
Pork shoulder steaks are ideal for this recipe. They have enough fat to stay moist during baking and are flavorful. However, you can also use pork loin steaks if you prefer a leaner option.
How do you keep the pork steaks from drying out?
Browning the pork steaks before baking helps seal in juices. Baking them covered with foil at 350 degrees F for 1 hour usually cooks them through without drying them out. The steam from the rice and broth also helps keep them moist.
Can brown rice be used instead of white rice?
Yes, brown rice can be substituted, but it has a longer cooking time. You may need to adjust the baking time and possibly add more broth, as brown rice absorbs more liquid and cooks slower than white rice.
What can be used instead of chicken broth?
If chicken broth is not available, vegetable broth or even water with a bit of extra seasoning can be used. However, chicken broth adds more flavor to the rice.
Is it necessary to toast the rice before baking?
Toasting the rice isn't strictly necessary, but it adds a nutty flavor and helps the grains stay separate. If you're short on time, you can skip this step, but the texture and flavor of the rice will be slightly different.
How can you tell when the rice is fully cooked?
The rice should be tender and have absorbed all the liquid. If the rice is still hard after the recommended baking time, cover and return to the oven, checking every 10 minutes. If it seems dry, add a little more broth.
Can other seasonings be added to this dish?
Feel free to add garlic powder, onion powder, or herbs like thyme or rosemary for additional flavor. Adjust the seasonings to your taste.
tools needed
Large Skillet: Used to brown the pork steaks before they are baked in the oven with the rice. If the skillet isn't large, you may need to brown the steaks in batches.
3-Quart Baking Dish: For baking the pork steaks and rice together in the oven. Make sure the baking dish is deep enough to hold the liquid without overflowing.
Wooden Spoon: Helpful for stirring the rice while it is being toasted in the skillet and for mixing the broth and seasonings with the rice.
Foil: Use to cover the baking dish while the pork steaks and rice are baking in the oven. This helps to trap the steam and make sure the rice cooks evenly.
Oven Mitts: Protect your hands from the heat when removing the hot baking dish from the oven. Safety first!
Spatula: For transferring the browned pork steaks from the skillet to the baking dish without breaking them apart.
Cutting Board and Knife: Use the cutting board to dice the green onions before adding them to the rice mixture.
Measuring Cups and Spoons: Accurately measure out the ingredients. Eyeballing it may lead to disaster (or at least a not-so-tasty meal).
what goes with it?
Garlic Green Beans: the crispness of the green beans and the garlicky flavor will add a nice balance to the dish.
Maple Glazed Carrots: the sweetness of the maple glaze will enhance the savory flavors of the pork steaks.
Roasted Asparagus: the simplicity of oven-roasted asparagus will complement the flavorful pork steaks and rice without stealing the show.
Sauteed Spinach: pair the wilted spinach with the pork steaks and rice for a perfectly balanced meal. Plus? It's so simple.
Apple Chutney: the sweet and tangy flavors of apple chutney will add a nice twist to the savory pork steaks and rice.
Stuffed Mushrooms: An underutilized side dish. The earthy mushrooms filled with deliciousness will take this simple dish to a whole new level of gourmet.
beverage pairings
Wine Pairings
Malbec: The bold red fruit flavors and smooth tannins will complement the savory pork steaks and seasoned rice. Look for one with hints of blackberry and spice for a real winning combo.
Chardonnay: If red wine isn't your thing, a buttery Chardonnay could be your go-to. The richness of the wine will balance out the pork's flavors, while the creamy texture will play well with the seasoned rice. Aim for one with hints of oak and tropical fruit for a delightful pairing.
Sauvignon Blanc: For those who prefer a lighter touch, a crisp Sauvignon Blanc can be a refreshing counterpart. The citrus notes and herbal flavors will cut through the richness of the pork and add a bright element to the dish.
Other Alcohol Pairings
Amber Ale: A nice, malty amber ale can complement the caramelize flavors of the pork steaks and add a touch of sweetness to the dish.
Moscow Mule: The zingy ginger beer and lime in a Moscow Mule can provide a refreshing contrast to the savory pork steaks.
Apple Brandy: Bring on the fall vibes with a smooth apple brandy. The apple flavor will complement the pork perfectly.
Non-Alcoholic Pairings
Iced Tea: Yes, the classic. Whether you prefer sweet tea or unsweetened, a glass of iced tea is a tried and true pairing for a reason.
Sparkling Water: Looking for something bubbly but non-alcoholic? Sparkling water with a squeeze of lemon can refresh and cut through the richness of the dish.
Apple Cider: Embrace the flavors of fall with a nice chilled glass of apple cider. The fruity tartness will complement the pork steaks, while the crispness of the cider will add a nice contrast to the savory dish.
nutrition data
367 calories, 17 grams fat, 26 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
November 2, 2019
This is so easy. My 12 yr old daughter makes this for the family dinner. It's everyone's favorite pork recipe.
October 29, 2018
Made this for supper last night......SIX STARS from us! It was delicious!
April 28, 2018
Yass! I just cooked this! I really really loved it! So did my family! Iâm so happy I found this recipe, thank you!!!!
May 22, 2015
THIS WAS DELICIOUS. I would have given it 5 stars except that I wouldn't have been able to fit 6 chops in my large casserole AND I think it needed the garlic powder that I added. I had 2 pork shoulder steaks and they fit with no extra room. BUT, this was delicious. Only changes I made were that I sprinkled the pork with garlic powder also and added a full carton (4 c.) of chicken broth instead of only 3 1/2 cups. This turned out perfectly. The rice & pork was cooked and delicious. I was happy that the pork was tender because this cut of meat can be tough and needs longer cooking time. But, the timing on this was perfect in my convection oven. Thank you for posting this recipe. I really enjoyed it.
March 2, 2015
this was recipe was just ok....I forgot to drain all oil after browning meat and added rice and broth...rice came out super soggy...otherwise, it's just an ok recipe
November 4, 2012
I made this tonight for dinner, but tweaked it a little with ingredients I had on hand. I used a small red onion sliced, with small sweet peppers sliced and sauted them in oil with garlic, added a little shredded carrot and cabbage, took that out then browned the pork steaks in oil with salt and pepper. I cooked the rice with chicken buillion,in a dutch oven, added the veggies to it when it was done, then added the pork steak all cut into small pieces, then added a bit of water to the pan to deglaze it and poured that over the rice too. I mixed it all up...it looked a little like fried rice, but was nice and moist and really tasty. Dad likes worchestershire sauce on most everything, so he added that to his plate, I don't care much for that so I added a bit of soy sauce to mine, gave it an asian flavor, our son who is five, at his plain right out of the dutch oven and loved it! this is a make again recipe....makes a lot even when you don't have much meat to work with! lOVE that!!!
June 14, 2012
We stopped eating pork chops a couple of years ago since we "found" pork steak, so I am always looking for new and creative ways to cook it. This recipe for Pork Steak is really good. All three of my children (17 mos, 3yrs, and 5yrs) loved the tender meat and moist rice so much they asked for seconds. The only regret I have is that I didn't take the time to cook some of Mama's fried cornbread to go along with the rice and my added side of pintos! Truly a great dish and so easy that it will become a regular. *I didn't have green onions on hand, so I threw in some dried onions along with the hot broth and it worked well with the flavor.
November 22, 2004
The chicken broth makes an excellent soup!