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Pork Chops & Rice Casserole

A cozy, hearty dinner that combines juicy pork chops with creamy rice, all baked together for an easy and delicious one-pan meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces pork chops (bone-in or boneless) Bone-in for extra flavor
  • 1 cup long-grain white rice (uncooked)
  • 1 can condensed cream soup (mushroom, chicken, or celery)
  • 1.75 cups low-sodium chicken broth Or water with a bouillon cube
  • 1 small onion, finely chopped Optional but recommended
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried thyme or Italian seasoning
  • Kosher salt and black pepper, to taste
  • 1 tablespoon olive oil or butter For searing
  • 0.5 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

Method
 

Preparation
  1. Set your oven to 350°F (175°C).
  2. Pat the pork chops dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme.
  3. Heat a skillet over medium-high and add a drizzle of oil.
  4. Sear the pork chops for 2 to 3 minutes per side until nicely browned.
Layer and Bake
  1. In your baking dish, whisk together the rice, condensed soup, and broth.
  2. Stir in the chopped onion and any extras like mushrooms or peas if using.
  3. Nestle the seared pork chops on top of the rice mixture.
  4. Cover the dish tightly with foil and bake for 50 to 60 minutes until the rice is tender.
  5. Let the casserole rest for 10 minutes after it comes out.

Notes

For variety, try adding a honey garlic glaze on the pork chops or finish with cheese in the last 10 minutes of baking. Experiment with different add-ins like diced carrots or different soups.