Pork Chop and Rice Casserole
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.
Servings: 4
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
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).
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
Calories: 567kcal | Carbohydrates: 70g | Protein: 41g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1700mg | Potassium: 1085mg | Fiber: 2g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
