Easy Pork Chops & Rice Casserole is my go-to when I need a cozy dinner that practically cooks itself. It solves the what’s-for-dinner question without a lot of fuss, and it always makes the house smell amazing. If your evenings are busy and you want something hearty, creamy, and family friendly, this is the one. The rice gets tender and savory, the pork chops stay juicy, and the clean-up is simple. I’ve tweaked this recipe over the years to make it straightforward and reliable, and I’ll show you exactly how to get it right every time.
Pork Chop Casserole Ingredients
What you’ll need
Here’s the short and simple list to make a full pan that feeds four to six people. I keep most of these ingredients stocked because they’re flexible and budget friendly.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Pork Chops & Rice Casserole is a keeper: big on flavor with no weird tricks. Easy Pork Chops & Rice Casserole is my go-to when I need a cozy dinner that practically cooks itself. It solves the what’s-for-dinner question without a…
- 4 to 6 pork chops (bone-in for extra flavor, or boneless if that’s what you have)
- 1 cup long-grain white rice (uncooked)
- 1 can condensed cream soup (mushroom, chicken, or celery all work)
- 1 and 3/4 cups low-sodium chicken broth (or water with a bouillon cube)
- 1 small onion, finely chopped (optional but tasty)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- Kosher salt and black pepper, to taste
- 1 tablespoon olive oil or butter for searing
- 1/2 cup milk or sour cream (optional for extra creaminess)
- 1 cup sliced mushrooms or frozen peas (optional add-ins)
- Fresh parsley or chives for garnish
Pan size: Use a 9×13 inch baking dish. A metal pan cooks a touch faster, a ceramic pan holds heat better. Both work.
I aim for ingredients that pull double duty in other meals, so nothing here is fussy. If you’re out of cream of mushroom soup, cream of chicken is great. If you want more body, stir in a spoonful of sour cream. This recipe is flexible, so don’t stress it.
Preparing the Pork Chop and Rice Casserole
Sear for flavor
Set your oven to 350°F. Pat the pork chops dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme. Heat a skillet over medium-high and add a drizzle of oil. Sear the pork chops for 2 to 3 minutes per side until nicely browned. You’re not cooking them through here, just building flavor. The brown bits on the pan add rich depth to the whole casserole.
Layer and bake
In your baking dish, whisk together the rice, condensed soup, and broth. Stir in the chopped onion and any extras like mushrooms or peas if you’re using them. Taste a tiny spoonful of the liquid and adjust salt if needed. Canned soups can be salty, so go easy until you taste.
Nestle the seared pork chops on top of the rice mixture. Cover the dish tightly with foil so the rice steams and the chops stay juicy. Bake for 50 to 60 minutes until the rice is tender and most of the liquid is absorbed. If you’re using thick, bone-in chops, you may need an extra 5 to 10 minutes. Rest the casserole for 10 minutes after it comes out. That pause lets the rice finish absorbing and keeps everything moist.
“I used boneless chops, added mushrooms, and it turned out perfect. The rice was creamy and the chops were tender. My picky eater asked for seconds. That never happens.”
Want to switch up the flavor next time? Try a sweet-savory twist after searing by brushing your chops with a simple honey garlic glaze inspired by these easy honey garlic boneless pork chops. It’s a fun variation that still plays nicely with the creamy rice.
The Creamy Rice Mixture
This is the heart of the dish where everything gets cozy. The rice cooks right in a seasoned bath, so it ends up tender and flavorful.
Simple ratio that works
For each cup of uncooked long-grain white rice, use about 1 can condensed soup and 1 and 3/4 cups broth. That combo gives you enough liquid to cook the rice while keeping it creamy. If you want extra richness, whisk in 1/2 cup milk or sour cream. Don’t rinse the rice if you prefer a creamier finish. If you want the grains more separate, rinse the rice in cold water until it runs clear.
Flavor-wise, you can keep it classic with cream of mushroom, or go lighter with cream of chicken. If you love onion and mushroom together, check out this savory take for inspiration: pork chops with onion and mushroom gravy. That same cozy flavor profile works beautifully in the rice mixture here.
Pro tip: Spin the pan once midway through baking if your oven has hot spots. It helps the rice cook evenly. If the rice is soft but there’s still a little liquid at the edges, rest the dish uncovered for a few minutes and it will thicken naturally.
Optional Steps for Added Flavor
Make it your own
You can make this dish as simple or as dressed up as you like. Try a few of these ideas when you have time:
Marinate the chops for 15 to 30 minutes in a mix of olive oil, soy sauce, a splash of Worcestershire, and garlic. Pat dry before searing so you still get a good crust.
Deglaze the skillet after searing with a splash of broth or white wine. Pour those tasty browned bits into the baking dish. It makes the rice even better.
Add veggies like sliced mushrooms, diced carrots, or frozen peas right into the rice mixture. These cook gently in the oven and add color and texture.
Finish with cheese. Sprinkle a little shredded cheddar or parmesan over the top for the last 10 minutes of baking. It melts into a golden, savory layer without overwhelming the dish.
Swap the soup. No condensed soup on hand? Make a quick homemade version by whisking together 2 tablespoons butter, 2 tablespoons flour, and 1 cup milk with a pinch of salt and pepper. Cook until thick and smooth. It’s an easy stand-in.
Use brown rice with extra liquid. For 1 cup brown rice, you’ll need around 2 and 1/4 cups liquid and a longer bake time, closer to 75 to 85 minutes. Keep it covered and check toward the end.
If you’re a fan of cozy casseroles in general, you might also like this family favorite that leans cheesy and satisfying: delicious cheesy hamburger rice casserole. It hits the same comfort notes with a different protein, and it’s just as easy on a weeknight.
Serving Suggestions for Pork Chop and Rice Casserole
Once your Easy Pork Chops & Rice Casserole has rested, you’re almost done. A few quick sides and you’ve got a full, balanced plate.
- Bright greens: Roasted broccoli, green beans, or a quick salad with lemon dressing cut through the richness.
- Something sweet: Classic applesauce or glazed carrots are simple and comforting.
- Crunch factor: Warm dinner rolls or a slice of toasted sourdough for scooping up the creamy rice.
- Fresh pop: Chopped parsley or chives over the top makes it look restaurant-ready.
- Heat lovers: A few dashes of hot sauce or a squeeze of lemon helps balance the creamy flavors.
Looking for a cozy side to round out your meal? This delightfully easy sweet potato casserole is a perfect match when you want a little sweet with your savory.
Common Questions
Can I use boneless pork chops?
Yes. Boneless chops work great. Keep an eye on time since thinner chops can cook faster. The key is covering the pan so they stay moist.
What kind of rice works best?
Long-grain white rice is the safest bet. If you try brown rice, add more liquid and bake longer. Avoid instant rice because it gets mushy.
How do I keep the chops from drying out?
Sear first, bake covered, and rest the casserole for 10 minutes. Those steps lock in moisture. Also, don’t overbake. Start checking at 50 minutes.
Can I make this ahead?
You can assemble the dish up to the searing step, then cover and refrigerate for up to a day. Add an extra 5 to 10 minutes of bake time if it goes in the oven cold.
What if I do not want to use canned soup?
Use a quick homemade white sauce. Whisk butter, flour, and milk until thick, then season with salt, pepper, and a pinch of garlic or onion powder. It blends right into the rice.
Ready to Make Dinner Easy and Cozy
If you’re craving a no-stress bake, Easy Pork Chops & Rice Casserole delivers every time. The steps are simple, the rice turns creamy and flavorful, and the pork stays tender under that foil lid. Try it with your favorite soup, toss in a veggie or two, and make it your own. If you like exploring similar flavors, this Pork Chop and Cheesy Rice Casserole Recipe and this comforting spin from Julia’s Simply Southern, Easy Baked Pork Chops and Rice Casserole Recipe, are also great references. However you tweak it, this dish earns a spot in the weeknight rotation.
Pork Chops & Rice Casserole
Ingredients
Method
- Set your oven to 350°F (175°C).
- Pat the pork chops dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Heat a skillet over medium-high and add a drizzle of oil.
- Sear the pork chops for 2 to 3 minutes per side until nicely browned.
- In your baking dish, whisk together the rice, condensed soup, and broth.
- Stir in the chopped onion and any extras like mushrooms or peas if using.
- Nestle the seared pork chops on top of the rice mixture.
- Cover the dish tightly with foil and bake for 50 to 60 minutes until the rice is tender.
- Let the casserole rest for 10 minutes after it comes out.
