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 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
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.
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
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
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