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Picture this: you’re in desperate need of a comforting, stick-to-your-ribs kind of meal that’ll make your soul feel all warm and fuzzy inside. Well, hold on to your oven mitts, because this pork chop and rice casserole recipe is about to swoop in and save the day! With minimal prep time and easy-to-find ingredients, this casserole is a breeze to make! With its perfect blend of tender pork chops, creamy rice, and savory seasonings, all combined in one easy-peasy dish, this casserole is the ultimate solution for those “I don’t wanna cook but I gotta feed the fam” kind of nights.
Savor a cozy pork chop and rice casserole that’s perfect for busy weeknights. It’s easy to prepare and sure to please the whole family.
If you enjoy these flavors, also try honey garlic pork chops, Instant Pot pork chops, or perhaps this mushroom, gruyere, chicken, and rice casserole.
Why You’ll Love It
Easy to make: Only a handful of steps and then the oven does the heavy lifting with this one.
So flavorful: The cream of mushroom soup and a packet of onion soup mix really add so much flavor to this recipe.
A budget-friendly option: Bone-in pork chops are typically less expensive than boneless, and rice is one of the most economical pantry staples.
Pork Chop Rice Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Long grain white rice: A hearty staple ingredient.
Condensed cream of mushroom soup: For a creamy sauce.
Beef broth: Use low sodium beef broth so the casserole isn’t too salty. Or use pork broth if you have it.
Worcestershire sauce: Adds plenty of savory flavor.
Lipton onion soup mix: An easy way to add onion flavor.
Pork chops: Choose bone-in chops for this recipe.
Garlic powder: For a garlicky taste.
How to Make Pork Chop Casserole with Rice
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the rice and onions: Cook the rice and onions in butter for a few minutes and then transfer them into a greased baking dish.
Make the sauce: Whisk the soup, broth, Worcestershire sauce, and onion soup mix together, and pour this over the rice mixture in the casserole dish.
Brown the pork chops: Add garlic powder and black pepper to the pork chops and brown the seasoned pork chops in the skillet before adding them on top of the rice and soup mixture.
Bake the casserole: Cover the casserole dish with foil and bake the casserole, removing the foil near the end of the cooking time to give the pork chops a nice crust. Serve hot garnished with fresh parsley if liked.
Substitutions and Variations
Protein: Substitute chicken breasts, chicken thighs or drumsticks for the pork chops.
Vegetables: Add a cup of sliced mushrooms, diced celery, diced carrots, or frozen peas.
Cream of mushroom soup: You can use cream of celery or cream of chicken soup instead.
Herbs: Add fresh or dried herbs to garnish the casserole. I often use rosemary, thyme and sage for this recipe.
Rice: If you prefer to use brown rice, par-cook it for 20 minutes before making the recipe (it takes longer to cook than white rice).
Serving Suggestions
Appetizers: Start your meal with crispy turkey tacos.
Side dishes: Pair the pork chops and rice with crack green beans or a lemon parmesan salad.
Desserts: Finish up with black and white cookies or chocolate swirl cheesecake.
How to Store Baked Pork Chops and Rice
Store: Keep leftover pork chops and rice in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze the recipe in an airtight container for up to 3 months. Allow the casserole to cool completely before storing it in individual or family portions in airtight containers or heavy-duty freezer bags.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Cover with foil a reheat in the oven at 350°F for 15 to 20 minutes, or microwave individual portions for 2 to 3 minutes until heated through. If the rice looks dry, you can stir in a couple of tablespoons of broth before reheating.
Top Tips
Sauteing the rice: Sauteing the rice and onions is optional, but it helps prevent the rice from becoming mushy during baking. If you want to skip that step, you can add uncooked rice directly to the baking dish and then use 1 teaspoon of onion powder instead of a diced onion.
Browning the pork: Doing this before baking is also an optional step, but I highly recommend doing it to seal in the juices and add a nice crust to the pork chops.
Check for doneness: The pork chops are cooked when they’re at least 145°F in the center (or you can cook them up to 160°F if you prefer them more done).
Pork Chops and Rice Casserole FAQs
I recommend bone-in, thick cut pork chops for the flavor and also because the thin ones cook pretty fast and might dry out during the baking process.
It’s very tasty and creamy. You might like to add a handful of shredded cheddar or mozzarella on top just before serving to make it even more appealing to the little ones.
No Peek Pork Chop and Rice Casserole Recipe
Pork Chop and Rice Casserole
Equipment
- Baking Dish 9 x 13-Inch
- Skillet Large
Ingredients
- 3 Tablespoons butter
- 1½ Cups long grain white rice
- 1 yellow onion, small, diced
- 1 Can condensed cream of mushroom soup, 10½-Ounce can
- 2 Cups low sodium beef broth
- 1 Tablespoon Worcestershire sauce
- 1 Packet onion soup mix, 1-Ounce Lipton packet
- 4 pork chops, thick cut and bone-in
- ½ Teaspoon garlic powder
- ½ Teaspoon black pepper
- cooking spray, as needed
Optional Garnish:
- parsley, fresh, chopped
Instructions
- Preheat the oven to 425°F and spray a 9 × 13-inch baking dish with nonstick cooking spray.
- Melt 2 tablespoons of the butter in a large skillet over a medium-high heat.
- Add the rice and onions. Cook for 2 or 3 minutes or until softened.
- Spoon the rice mixture into the bottom of the prepared baking dish using a serving spoon and wipe out the skillet using paper towels.
- Whisk together the mushroom soup, broth, Worcestershire sauce, and onion soup mix in a medium mixing bowl until smooth.
- Pour the soup mixture over the rice mixture and stir to combine.
- Using the same skillet, melt the remaining tablespoon of butter over a high heat.
- Season the pork chops on both sides with garlic powder and black pepper.
- Using metal tongs, add 2 of the pork chops to the hot skillet.
- Brown for 2 minutes per side.
- Remove to a plate and repeat with the other 2 pork chops.
- Now put the pork chops on top of the rice mixture in the baking dish.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 40 to 45 minutes.
- Remove the foil during the last 10 minutes of cooking to create a nice crust on the pork chops (optional but recommended!)
Notes
Browning the pork: Doing this before baking is also an optional step, but I highly recommend doing it to seal in the juices and add a nice crust to the pork chops.
Check for doneness: The pork chops are cooked when they’re at least 145°F in the center (or you can cook them up to 160°F if you prefer them more done).
Nutrition
Juicy seared pork chops and rice are paired with a mushroomy sauce and baked to make this easy baked pork chops casserole. It’s easy to cook raw pork chops and rice together in the oven and this recipe is so simple you’ll want to make it often. Tender pork chops and rice make a delicious meal the whole family will love.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love how tender and flavorful everything turned out, so delicious!