This Pork Chops and Rice Casserole is a warm, cozy meal with juicy pork chops baked on a bed of fluffy rice. It’s simple to make and so delicious!
One of my favorite things is how all the flavors come together in one dish. I often serve it with some veggies on the side for a complete meal—easy and satisfying!
Key Ingredients & Substitutions
Pork Chops: Bone-in variety is great for this dish as the bones add flavor and moisture. If you’re looking for a leaner option, boneless pork chops work too, but they might cook faster, so keep an eye on them.
Rice: Long grain white rice gives a nice texture. Jasmine rice is a good alternative if you want a fragrant option. Brown rice can also work, but you’ll need extra water and cooking time.
Cream of Mushroom Soup: This gives creaminess and flavor. Can’t find it? Homemade white sauce or any cream soup works as a substitute. For a lighter option, use Greek yogurt or sour cream mixed with broth.
Onion: Chopped onion boosts flavor. If you dislike onions, use onion powder instead, or leave it out entirely. Chopped bell peppers can also add a nice touch.
Seasonings: Garlic powder and paprika add depth. Feel free to spice it up with your favorite herbs, like thyme or rosemary for extra flavor!
How Do I Ensure My Rice is Perfectly Cooked?
Cooking the rice perfectly is key for a casserole like this one. Here are some tips to help:
- Use the correct liquid ratio. For uncooked long grain rice, a 1:1.25 ratio of rice to liquid works best.
- Mix the rice with the soup and liquid before baking. This helps the rice absorb moisture evenly.
- Keep it covered for most of the cooking time to trap steam. This helps prevent the rice from drying out.
By following these tips, you’ll achieve fluffy rice every time!
How to Make Pork Chops and Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in pork chops (about 3/4-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 1/4 cups water or chicken broth
- 1/2 cup chopped onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1 hour to bake in the oven. You’ll spend a few minutes searing the pork chops and mixing the simple casserole ingredients. Once it’s in the oven, you can relax and let it cook!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating, pat the pork chops dry using paper towels. This helps them sear better. Season both sides of the pork chops with salt, pepper, and paprika if you like a bit of spice.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned pork chops. Cook for about 3 minutes on each side until they get a nice golden brown color. Once browned, transfer the chops to a plate and set them aside for later.
3. Mix the Casserole Base:
In a mixing bowl, combine the uncooked long grain rice, cream of mushroom soup, water or chicken broth, chopped onion (if you’re using it), garlic powder, and a pinch of salt and pepper. Stir everything together until well mixed.
4. Assemble the Casserole:
Pour the mixture into a greased 9×13-inch casserole dish, spreading it out evenly. Now, gently place the seared pork chops on top of the rice mixture. Make sure they’re spaced out nicely.
5. Bake:
Cover the casserole dish tightly with aluminum foil. Place it in the preheated oven and bake for about 1 hour. The rice will absorb the flavors, and the pork will finish cooking. To check if the pork chops are done, the internal temperature should reach 145°F (63°C).
6. Final Touch:
After the hour is up, carefully remove the foil and bake for an additional 10 minutes uncovered. This step helps to brown the top a little bit for extra texture.
7. Serve It Up:
Once it’s done, let your casserole rest for about 5 minutes before serving. This helps everything settle. Garnish with fresh chopped parsley for a bit of color and flavor. Grab a serving spoon and dive in!
This comforting casserole combines juicy pork chops with creamy, flavorful rice—an easy, satisfying one-dish meal perfect for weeknights! Enjoy!
Can I Use Boneless Pork Chops Instead of Bone-In?
Absolutely! Boneless pork chops will work just fine. Just keep in mind that they might cook a bit faster, so start checking for doneness a few minutes earlier.
What if I Don’t Have Cream of Mushroom Soup?
No problem! You can use cream of chicken soup or make a homemade white sauce with milk and flour. You could also mix in some sour cream or Greek yogurt for a creamy texture.
Can I Add Vegetables to This Casserole?
Definitely! Vegetables like peas, carrots, or bell peppers can be a great addition for extra flavor and nutrition. Just stir them into the rice mixture before baking, and they’ll cook perfectly alongside the pork.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or oven, adding a splash of broth to keep the rice moist.
