If you’re craving a classic comfort food dinner, this pork chop and rice casserole is the perfect solution. With just 10 minutes of prep, the easy baked pork chops cook low and slow with creamy seasoned rice for a hearty meal that tastes like home.
Love easy pork chop dinners? Try these baked pork chops or dump-and-bake boneless pork chops, or browse all of our easy pork chop recipes.
Table of Contents
Before You Get Started
There are a few things to keep in mind so your casserole turns out perfectly every time.
- Pick the right rice. Long grain white rice is the only variety that works here. Skip brown, instant, or wild rice since they need different liquid ratios and cooking times.
- Choose your chops wisely. Thick, bone-in pork chops stay juicy during the long bake time. Boneless chops cook faster, so check them early to avoid drying out. For extra insurance, you can even use a quick pork chop brine before cooking.
- Cover tightly. Foil keeps the steam trapped inside, which is essential for cooking the rice through and keeping it creamy.
How to Make Pork Chop Rice Casserole
This is a true “no peek” recipe. Once you cover the dish, resist the urge to check on it. The trapped steam is what cooks the rice and keeps everything tender.
Step 1: Mix the Rice Base
Whisk together the cream of mushroom soup, beef broth, rice, garlic powder, onion powder, and dried chives. Pour it into a greased 9 x 13-inch dish.
⇢ Mixing Tip: Whisking helps break up the condensed soup easier than stirring with a spoon. Make sure the rice is evenly distributed across the bottom of the dish so it cooks uniformly.
Step 2: Prepare the Pork Chops
Pat the chops dry with paper towels, then lay them on top of the rice mixture. Sprinkle the onion soup mix over each chop. Use as much or as little as you like depending on how bold you want the flavor.
⇢ Seasoning Note: The soup mix contains a good amount of salt, so you likely don’t need any extra. If you’re watching your sodium intake, skip the soup mix entirely and use your favorite lower-sodium seasoning blend or a simple combination of garlic powder, paprika, and dried thyme.
Step 3: Cover and Bake
Seal the dish tightly with foil to trap steam. Bake in a 350°F oven until the rice is tender and the pork is done. For thick, bone-in chops, this usually takes about 75-90 minutes.
⇢ Check for Doneness: Pork chops are safe and tender at 145°F on an instant-read meat thermometer. If using smaller, thinner, or boneless chops, start checking around the 30-minute mark. You may need to remove the pork early and let the rice continue baking (covered) until tender.
⇢ If Your Rice Needs More Time: Remove the pork chops to a platter and tent loosely with foil to keep warm. Return the rice to the oven, covered, and continue baking until it reaches the texture you want.
Step 4: Rest and Serve
Remove the pork chops to a platter. Fluff the rice with a fork and let it sit for a few minutes so it sets up nice and creamy. The texture should be almost like risotto.
Garnish with fresh parsley or basil for a pop of color and serve.
I found this recipe online yesterday. Prepared it last night for my family. It vanished! Family persuaded me to cook another one after supper last night. Except for one small left over portion, the second dish also vanished. Beautiful, easy, tasty dish. You’re amazing.
– Jeff
Serving Suggestions
This hearty casserole pairs well with warm 3-ingredient buttermilk biscuits or a skillet of Southern cornbread. Add a simple vegetable side to round out the meal:
- Southern-style green beans
- Vinegar coleslaw
- Cucumber tomato onion salad
- Southern collard greens
- Okra and tomatoes
- Broccoli and cheese
- Wedge salad
For a sweet contrast, serve with fried apples, baked apple slices, or even pork chops with fresh peach sauce if you want to try a fruity twist on the main dish.
Variations and Customizations
- Mushroom version: Add 1 cup of sliced fresh mushrooms to the rice mixture before baking.
- Cheesy casserole: Stir 1 cup of shredded cheddar cheese into the rice before baking.
- Creamier texture: Add ½ cup sour cream to the soup mixture.
- Different seasoning: Use ranch seasoning mix (or homemade ranch seasoning) or Italian seasoning in place of the onion soup mix. You can also just season the chops with garlic powder, paprika, and a little dried thyme instead.
- Soup flavor: Swap the cream of mushroom soup for cream of celery or cream of chicken for a different flavor.
- Broth swap: Chicken broth works just as well as beef broth if that’s what you have on hand. The flavor will be slightly lighter.
- Chicken swap: Replace the pork chops with bone-in chicken thighs or breasts.
Storage and Reheating Tips
Can I make this ahead? It’s best to bake this casserole right after assembling. If the rice sits in the liquid too long before baking, it can turn mushy.
How to store leftovers: Refrigerate in an airtight container for 3-4 days. You can freeze for up to 3 months, but the rice texture will be softer after thawing.
How to reheat: Cover with foil and bake at 325°F for 15-20 minutes, or microwave individual servings for about 1 minute.
Frequently Asked Questions
Why is my rice still undercooked?
The most common cause is a loose foil cover. Make sure the dish is tightly sealed so steam stays trapped inside. If the rice is still firm after the full bake time, add a splash of broth, re-cover tightly, and continue baking in 10-minute intervals until tender.
What if the casserole is too watery?
Let the dish rest uncovered for 5 to 10 minutes after baking. The rice will continue to absorb liquid as it sits. If it’s still too wet, you can return it to the oven uncovered for a few minutes to let some moisture evaporate.
How can I keep my pork chops from drying out?
Start with thick, bone-in chops since they hold up better during the long bake time. Pull them from the oven as soon as they reach 145°F on an instant-read thermometer. If the rice needs more time, remove the chops first, tent loosely with foil, and let the rice continue baking on its own.
Can I substitute brown rice?
No. Brown rice requires more liquid and a much longer cooking time, so it won’t work in this recipe. Stick with long grain white rice for the best results.
How can I make it less salty?
Use low-sodium beef broth and the heart-healthy version of cream of mushroom soup. You can also reduce the amount of onion soup mix or skip it entirely and season the pork chops with garlic powder, paprika, and dried thyme instead.
More Easy Pork Chop Recipes
- Pan Fried Pork Chops
- Crock Pot Smothered Pork Chops
- Cream of Mushroom Pork Chops
- Southern Smothered Pork Chops
- Pork Chops and Rice
Love dump-and-bake dinners? Find more easy dump-and-bake recipes here.
Winner, winner, pork chop dinner. Made this last night following the recipe pretty much exactly. I care for and feed an 80+ year-old sweet lady — according to her, on a scale of 1 to 10, it was AT LEAST an 11.
– Julie T.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pork Chop and Rice Casserole
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup (use the Heart Healthy variety for a lower sodium and lower fat option)
- 2 cups low-sodium beef broth
- 1 cup uncooked long grain white rice
- ¼ teaspoon garlic powder
- ¼ teaspoon dried chives
- ¼ teaspoon onion powder
- 4 bone-in thick-cut pork chops (about 1 lb. each)
- 1 (1 ounce) packet Lipton Onion Soup & Dip Mix (or other seasoning of choice, see notes below)
- Optional garnish: chopped fresh parsley or basil
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
- Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops to taste. If you don’t like a strong onion flavor or if you don’t want the chops too salty, use just a portion of the seasoning (not the whole packet).
- Cover the dish tightly with foil and bake for 1 hour, 15 minutes – 1 hour, 30 minutes, or until the rice is tender and the pork chops are cooked through.
- Remove the pork chops to a platter. Fluff the rice with a fork (it should be tender and creamy, almost like risotto).
- Garnish the rice and pork chops with fresh herbs and serve!
Notes
- Boneless or thinner pork chops may be done in as little as 30-45 minutes. Start checking early and remove them as soon as they reach 145°F. Tent with foil to keep warm while the rice continues baking.
- Do not substitute with brown rice, instant rice, Minute rice, wild rice, parboiled rice, or any other variety. These require different liquid amounts and cooking times.
- Broth swap: Chicken broth works in place of beef broth for a slightly lighter flavor.
- Lower sodium option: Use low-sodium broth, heart-healthy cream of mushroom soup, and reduce or skip the onion soup mix. Season with garlic powder, paprika, and dried thyme instead.
- Cooking for two? Cut the ingredients in half and prepare in an 8-inch square baking dish.
- Make sure the dish is tightly sealed with foil. The steam is essential for cooking the rice through.
- If the rice needs more time, remove the pork chops (tent with foil) and continue baking the rice, covered, until tender.
- Let it rest for 5-10 minutes after baking. The rice will absorb any extra liquid and set up nicely.
Nutrition
Originally published in June, 2020, this post was updated in February, 2026.
Can I omit the rice? Only have instant- maybe I could add egg noodles instead?
Hi, Laura! I guess you could omit the rice — you’ll just have a lot of sauce in the pan since there’s nothing there to soak up the extra liquid. Maybe cut down on the broth? If you want to serve the pork chops with egg noodles, I would boil the noodles separately, and then spoon the pan sauce over the chops and noodles before serving. Hope that helps!
Blaire, I found this recipe online yesterday. Prepared it last night for my family. It vanished! Family persuaded me to cook another one after supper last night. Except for one small left over portion, the second dish also vanished. Beautiful, easy, tasty dish. You’re amazing.
That’s so great to hear, Jeff. Thank you for your kind note!
We love these! I’ve been making them for over a year now. I add a tub of fresh mushrooms after the chops come out and do half a packet of onion seasoning to cut down on salt. Super yummy and filling!
Sounds great! Thank you, Lindsay!
Hi Carla,
The rice should be soft but not mushy. Did you use uncooked long grain white rice and the same measurements listed for all the ingredients?
I don’t ever leave reviews but this recipe is amazing. I only had a mixed rice (long grain, brown rice, whole grain black rice) package in my cupboard so I added 1 cup extra watered and followed direction of the rice. I pulled the porkchops at temp and tented it with foil until the rice was done. I did add frozen peas when I rewarded the chops on the rice…. amazing. This was so tasty! So delicious. All my children loved it! A make again for sure. I’m sorry to say but anyone with difficulty making this should take a cooking course, my 6 and 7 year old helped me make it no problem (hence the peas in it ) Lol
Thank you so much, Mckenzie! We truly appreciate your support and are so glad you enjoyed the recipe!
Our oven usually cooks fast, but the pork chops never did reach 145 even after an hour of cooking! If I make this again I’m browning the chops first.
We’re sorry to hear this, Kimberly! Did you happen to have particularly thick pork chops?
The rice was still mostly hard, even after removing chops and stirring twice. Should I have washed the rice?
Hi Margie,
No need to cook the rice! Some readers have found that partially cooking the recipe ahead of time can help if you’re having issues with it not cooking in time. Hope this helps!
This was such an easy recipe and the whole family loved it! I used a long grain and wild rice mix that came in a box and had its own herb packet with it which I used as well. I only used about one forth of the onion soup mix. Next time I will use only one cup of broth and not two as I could not get all the water cooked out of it.
Thank you for the feedback! We’re glad it was a hit.
Making this tomorrow and can tell already it’s going to become one of my favorite, ’go to’ recipes. I know this is exactly how I’d want to make this recipe but the thing I always have issues with is figuring out the rice vs liquid amounts so THANK YOU for sharing this recipe. Looking for your subscribe button now.
We hope you enjoy it and are so happy to have you here!
A real winner, just as all of your recipes have proven to be. Thank you for doing what you do . . . and please keep those recipes coming.
Thank you so much, Russell! We’re glad you enjoyed it and the other recipes.
I have cooked a similar recipe over the years and it is a family favorite from my childhood. We would also do the same thing with chicken. We never pre-cooked it just mixed up the rice and soup mix with the seasoning and added the chicken. My mom had her own blend of spices that she used in almost everything she cooked. It had paprika, onion powder, garlic powder, salt, black pepper, and some other things I don’t remember, but it was always good. We always use cream of chicken and cream of mushroom soup in the rice mix. My daughters favorite part was when the rice would get slightly crispy along the edges.
We hope you enjoyed this recipe as much as the one from your childhood. Thank you for trying it out, Dana!
This recipe has become a family “go to” meal. It is so easy and delicious.
Thank you, Marion! We’re so glad.
What a terrific dish! We loved the flavor. I will admit I can’t use those packaged products like the soup and seasoning mix because their chemicals make me sick, so I make my own. Still it turned out great — a new favorite.
Thanks, Deborah! I’m so glad that you were able to make the recipe work for you. I appreciate your note!
I added frozen peas , delicious recipe.
Thank you, Jodi!
Absolutely delighted by this recipe.
Thank you.
I’m so glad to hear that, Rita. Thank you!
Blair, thank you for yet another terrific recipe. Such a simple, yet tasty entree.
The only thing I will do differently next time is find and use a homemade onion soup and dip recipe, sans the salt. We have not used salt in years due to medical reasons, so the salt came through thanks to Lipton. That said, this is another keeper. Thank you again, Blair!
I’m so glad that you enjoyed it, Russell! I agree — those mixes can be very salty, especially if you’re not used to eating much salt on a regular basis. Hope you find an adequate replacement so that you can continue to prepare the meal. Thanks for taking the time to leave a note!
So delicious! I followed the instructions as written and used boneless pork chops. Next time I will cut back on the onion soup mix.
Thank you for the feedback, Kathleen! We’re glad you enjoyed it.