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This pork chop and rice casserole is the ultimate comfort food, combining tender, golden-brown pork chops with fluffy rice in a rich, creamy mushroom and onion sauce. As everything bakes together, the rice absorbs the beef broth, Worcestershire sauce and savory pork juices, creating a hearty one-pan dinner that’s packed with flavor in every bite. With just a handful of pantry staples and about 10 minutes of prep, it’s an easy family meal that’s perfect for busy weeknights but comforting enough for Sunday dinner. Just add a simple vegetable or salad, and dinner is served.
Why You’ll Love It
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.
A complete one-dish dinner: The pork chops and rice bake together in one casserole dish, so all you need is a simple green salad or your favorite vegetable to round out the meal.
Extra flavor in every bite: Searing the pork chops before baking and sautéing the onion and rice creates a deeper, richer flavor than simply adding everything to the casserole dish.
Rich, creamy rice: Cream of mushroom soup, beef broth, Worcestershire sauce and onion soup mix combine to create a savory, creamy sauce that seasons the rice as it cooks.
Made with everyday ingredients: Pantry staples like rice, condensed soup, broth and bone-in pork chops come together to create a hearty, budget-friendly dinner the whole family will enjoy.
Also try pork chops Italiano, honey garlic pork chops, Instant Pot pork chops, or perhaps this mushroom, gruyere, chicken, and rice casserole.
Pork Chop Rice Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Long-grain white rice: Use uncooked regular long-grain white rice for the best texture. Avoid instant or quick-cooking rice, which can become mushy during baking. Brown rice requires additional liquid and a longer cooking time, so it isn’t a direct substitute.
Condensed cream of mushroom soup: This creates the rich, creamy sauce that keeps the rice tender and adds classic comfort food flavor. Cream of chicken or cream of celery soup can also be used if you prefer.
Beef broth: Low-sodium beef broth adds rich, savory flavor without making the casserole overly salty. If you have pork broth on hand, that works well too.
Worcestershire sauce: Just a splash adds depth and savory umami flavor that complements both the pork chops and the creamy rice.
Lipton onion soup mix: This pantry staple adds plenty of onion flavor along with herbs and seasonings, giving the casserole a rich, savory taste with very little effort.
Bone-in pork chops: Choose four thick-cut bone-in pork chops, about 1 to 1¼ inches thick, so they stay juicy while the rice finishes cooking. Thin pork chops can dry out before the casserole is done.
Garlic powder: Garlic powder blends evenly throughout the casserole, adding mellow garlic flavor without overpowering the creamy sauce.
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 or one of these cozy church cookbook dishes.
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
Store: Keep leftover baked 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
Use chops of an even thickness: Choose pork chops that are approximately the same size and thickness so they finish cooking at the same time.
Brown for flavor, not doneness: Sear the pork chops briefly until golden on each side, but do not cook them through. Browning adds color and deeper savory flavor before the chops finish in the oven. I tested skipping this step, and while the casserole was still good, the seared chops had much richer flavor and much better color. It’s a few extra minutes that really pay off.
Cover the dish tightly: A tight foil seal traps the steam needed to cook the rice. Crimp the foil securely around the edges of the baking dish and avoid opening it during the covered portion of the baking time.
Check both the pork and rice: The pork is ready when the thickest part reaches 145°F, away from the bone. The rice should be tender and the liquid absorbed. If the rice is still firm, cover the dish again and bake for another 5 to 10 minutes.
Let it rest before serving: Rest the casserole for 5 minutes after baking. This allows the remaining liquid to settle into the rice and gives the pork juices time to redistribute.
Pork Chops and Rice Casserole FAQs
Yes. You can assemble the casserole several hours in advance, cover it tightly and refrigerate until you’re ready to bake. Let the dish sit at room temperature for about 20 to 30 minutes before placing it in the oven for more even cooking. If baking straight from the refrigerator, you may need to add a few extra minutes to the cooking time.
No. This recipe is developed for uncooked regular long-grain white rice. Instant or quick-cooking rice cooks much faster and can become soft or mushy by the time the pork chops are finished baking. If you’d like to use brown rice, you’ll need to increase both the liquid and the baking time.
The safest and most accurate way to check is with an instant-read thermometer. Insert it into the thickest part of the pork chop, avoiding the bone. The pork is ready when it reaches an internal temperature of 145°F. After removing the casserole from the oven, let it rest for about 5 minutes before serving so the juices can redistribute.
Crunchy rice is usually caused by one of a few common issues. Make sure you’re using uncooked regular long-grain white rice, not instant or quick-cooking rice. Cover the casserole tightly with foil so the steam stays trapped inside while it bakes, and avoid lifting the foil too early. If the pork chops are done but the rice is still a little firm, simply cover the dish again and bake for another 5 to 10 minutes until the rice is tender.
Pork 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, uncooked
- 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!)Bella's Tip: If your pork chops are especially thick, check them with an instant-read thermometer rather than relying only on the baking time. The pork is ready at 145°F, but the rice should also be fully tender before serving.
Notes
Brown for flavor, not doneness: Sear the pork chops briefly until golden on each side, but do not cook them through. Browning adds color and deeper savory flavor before the chops finish in the oven. I tested skipping this step, and while the casserole was still good, the seared chops had much richer flavor and much better color. It’s a few extra minutes that really pay off.
Cover the dish tightly: A tight foil seal traps the steam needed to cook the rice. Crimp the foil securely around the edges of the baking dish and avoid opening it during the covered portion of the baking time.
Check both the pork and rice: The pork is ready when the thickest part reaches 145°F, away from the bone. The rice should be tender and the liquid absorbed. If the rice is still firm, cover the dish again and bake for another 5 to 10 minutes.
Let it rest before serving: Rest the casserole for 5 minutes after baking. This allows the remaining liquid to settle into the rice and gives the pork juices time to redistribute.
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 casserole makes a 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.
This is something I can use other than cream of mushroom soup? Could I use pork gravy or something else? I’m allergic to mushrooms.
Hi Kathy, I expect pork gravy would change the texture and make the casserole less creamy. A better substitute would be cream of chicken or cream of celery soup. If you don’t have those, a thick white sauce made with stock would work better than brown gravy.
I’d love to make this week. Is the white rice raw or is it cooked first?? Please let me know thanks
Hi Diane, it goes into the dish raw and cooks in the simmering sauce during the bake. I like to sauté the uncooked rice with the onion first, as this prevents it getting mushy, but you can omit the sauté if you prefer. I used long grain white rice. I haven’t tried the dish with instant rice or brown rice as instant rice cooks faster and brown rice takes longer. If you wanted to try brown rice, you could simmer it on the stove for 15 minutes first maybe.
I threw this together after a long workday and wow—it was exactly what I needed. Comfort food at its finest. The pork was super tender and the rice had all that savory, creamy flavor.
This casserole saved me on a busy weeknight! Instant family favorite!
Super easy and my family loved every bite. I’ll be making this again for a cozy dinner!
This casserole saved my busy weeknight—comfort food at its finest!
I love how tender and flavorful everything turned out, so delicious!