pork chops and rice casserole recipe

Written ByJenny Smyth Posted on
pork chops and rice casserole recipe
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The Best pork chops and rice casserole recipe

I’ve been making this pork chops and rice casserole recipe for years, and it’s always a hit with my family. The dish is a classic Southern comfort food that never fails to impress. I love how the tender pork chops are perfectly balanced by the flavorful rice and savory sauce.

The key to making this recipe is in the home cooking technique – you want to cook the pork chops until they’re nice and browned on the outside, but still juicy on the inside. This adds so much flavor to the dish. I’ve served this at family gatherings, potlucks, and even just a regular weeknight dinner, and everyone always asks for seconds.

It’s a crowd-pleaser for sure! The best part about this recipe is that it’s incredibly easy to make – just throw all the ingredients in a big ol’ casserole dish and bake until it’s golden brown. My kids love helping me in the kitchen, measuring out the ingredients and stirring everything together.

They’re always so excited when they get to dig in and taste the finished product. And let me tell you, it’s always a winner. This recipe has become a staple in our household, and I’m sure it will be for yours too once you try it out!

There’s just something special about a warm, comforting casserole that hits all the right spots – it’s like a big ol’ hug in a bowl.

Pork Chops and Rice Casserole

Pork Chops and Rice Casserole

4.9 from 1870 votes

A hearty one-dish meal featuring tender pork chops baked with fluffy rice and creamy sauce. This comforting casserole is perfect for a family dinner and requires minimal prep work.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Rice Casserole

1 cup long-grain white rice
1 can (10.5 oz) condensed cream of mushroom soup
1 1/4 cups water
1/2 cup milk
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Season the pork chops on both sides with salt and pepper.
3Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Sear the pork chops for 3 to 4 minutes per side until golden brown.
5Remove the chops to a plate and set aside.
6The internal temperature should reach 145°F for medium doneness.
7In the same skillet, reduce heat to medium and add the diced onion.
8Cook for 2 to 3 minutes until softened.
9Add the minced garlic and cook for 30 seconds until fragrant.
10Stir in the rice, cream of mushroom soup, water, milk, thyme, and paprika.
11Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
12Nestle the seared pork chops into the rice mixture, covering them partially.
13If using, sprinkle the cheddar cheese over the top.
14Cover the skillet tightly with foil.
15Bake in the preheated oven for 40 to 45 minutes until the rice is tender and has absorbed most of the liquid.
16The pork chops should reach an internal temperature of 145°F.
17Let the casserole rest for 5 minutes before serving.

🔧Equipment

Large oven-safe skillet or Dutch oven
Measuring cups and spoons
Knife and cutting board
Foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 30g

📝Notes

For a richer flavor, substitute chicken broth for the water. If the rice seems dry after baking, add a splash of warm milk before serving.

Watch Video Of How Pork Chops and Rice Casserole Works

I love serving leftovers of this pork chops and rice casserole for lunch or as a quick dinner option. It’s so easy to reheat and serve – just pop it back in the oven at 350 degrees Fahrenheit for 15-20 minutes until warmed through.

You can also store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, be sure to stir everything together well so that everything stays nice and moist.

My kids love helping me reheat leftovers in individual portions so we can have ‘casserole night’ again!

❓ Frequently Asked Questions About Pork Chops and Rice Casserole

Q: What type of pork chops should I use for this recipe?

For this recipe, you’ll want to use boneless pork chops. You can either use thinly sliced pork or thicker cuts, whichever you prefer.

Q: Can I use leftover rice for this recipe?

Yes, you can definitely use leftover rice if you have some on hand! Just be sure to check that it’s not too old or mushy before using it.

Q: How do I prevent the rice from burning while baking?

This is an easy one – just cover the top of the casserole with foil while it bakes! This will help prevent the rice from burning.

Q: Can I make this recipe in advance?

You can make this recipe up to 24 hours in advance – just assemble all the ingredients and refrigerate until you’re ready to bake!

Q: What if I don’t have any fresh herbs like thyme or rosemary?

No problem! You can simply omit them or substitute with dried herbs if you don’t have any fresh on hand.

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