Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
For an easy dinner recipe that cooks entirely in one dish, try this Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice! Just a few pantry ingredients come together in about 10 minutes for a simple and hearty weeknight meal!
This pork chop casserole is seriously a GREAT way to get out of that dinnertime rut! It’s as easy and as crowd-pleasing as your go-to chicken dinner, but a nice change from the same boring thing. It’s “the other white meat!”
Pork chops can be such an affordable protein to add to the weekly menu, but I often feel stumped when it comes to actually preparing them in an interesting way. If they’re not done right, the pork can be tough, dry, and BORING by the time it gets to your table. No, thank you!
That’s why I’m so excited to share this dump-and-bake pork chop casserole that only requires a handful of basic ingredients! It’s easy to toss together in a matter of minutes, and the end result is a flavorful casserole with tender wild rice, roasted broccoli, and juicy pork chops!
How To Make Dump and Bake Pork Chop Casserole
You’ll start with these simple ingredients (and add a bit of cheese on top at the end). Shall we get started?
First, the uncooked wild rice, the seasoning, and the broth are stirred together in a dish. Add the diced onion and raw broccoli to the mix and give it all a stir!
Place a few slices of butter on the rice, and top it off with the pork! Then just cover tightly with foil and bake for about 1 hour. The rice will absorb most of that liquid as it cooks.
When the pork and the rice are done, sprinkle the top of the casserole with Parmesan and mozzarella. Then it’s back under the broiler for just a few minutes to get browned, melty, and gooey on top. Cheese makes everything better, right?!
An Easy Meal All In One Dish
It’s like the classic family-favorite side dish: Broccoli Rice Casserole, but with some tender and juicy pork chops added on top for protein and staying power. You get a side dish and an entree all in one pan!
This effortless dump-and-bake pork chop casserole is so much easier than a traditional casserole that might require you to cook the rice and the veggies in advance, or that might require you to brown the pork chops in a skillet before finishing them in the oven. Hooray for no-prep weeknight dinners!
And best of all, the pork chop casserole is a family-friendly way to try something other than the same ol’ chicken dinner every night. I just know that you’re going to love it!
Tips For Making This Pork Chop Casserole
- Cooking Just for Two? I buy my thick-cut pork chops in packages of 2, so it’s very easy to just cook 2 pork chops at a time. I would still keep the remaining ingredients the same (i.e., use the full box of rice, the full 2 cups of broth, etc.). Simply put the 2 pork chops on top of your rice and broccoli mixture rather than 4 pork chops. The cooking instructions remain the same.
- Leeks work well instead of onion.
- Don’t have mozzarella? You could use cheddar or any other good melting cheese.
- Why not try adding different herbs and spices to your liking? Season the pork chops with paprika or cumin to switch things up, this casserole is very versatile.
Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice
Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice
Ingredients
- 1 6 ounce package uncooked wild rice (plus included seasoning packet)
- 2 cups chicken broth
- 2 cups fresh broccoli florets cut into bite-sized pieces
- ½ cup frozen diced onion or about ½ of a small fresh onion, diced
- 4 tablespoons butter sliced into 7 or 8 chunks
- 4 thick-cut boneless pork chops about 6 ounces each
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350F (180).
- Spray an 8- or 9-inch square baking dish with cooking spray. Place uncooked rice in the prepared dish.
- Add broth and seasoning packet, whisking until combined. Stir in broccoli florets and diced onion.
- Place butter on rice. Add pork chops on top, season with salt and pepper, to taste.
- Cover dish tightly with foil.
- Bake for 1 hour, or until rice is tender and pork is cooked through. Fluff the rice with a fork.
- Switch oven to BROIL on high.
- Sprinkle top of pork chops with Parmesan and add shredded mozzarella over all. Place casserole under the broiler (uncovered) for about 3-5 minutes, or until cheese is melted and golden brown on top.
I love the looks of this pork chop casserole! I’ve been trying to cook more pork, per my husband’s request, and this one looks like a winner. The rice and broccoli in here is such a great addition. I need to try this!
Thanks, Gayle! Men love their pork chops! 🙂
I had leftover dark gravy ,so I added this to the sour cream and mushroom soup.Then added the rice and broccoli and mixed it all tog.Sprinkled some cheese over it.Then I,Llc heat for 25 min.Put on parmigiana. Cheese The pork chops were browned in a pan before .I,m sure it will be good. Smells Devine. Jade..https://cdn-fastly.hometalk.com/media/2016/12/03/3630905/re-purposed-pill-bottle-christmas-tree-ornaments-christmas-decorations-seasonal-holiday-decor.jpg?size=1600×1000&nocrop=
Sounds delicious, Jade!
Do you think this recipe will freeze ok after it has been cooked? I try to make food for my 94 yr old mother but she only can re-heat food I a microwave. Thank you
Hi, Patti! I worry that the rice will get dry as it sits. It will certainly be edible, but it won’t be nearly as good as when it’s right out of the oven.
Too sodium
The rice used…it’s regular wild rice, not “minute rice”, right?
That’s correct, Erin! Regular wild rice! 🙂
Dump and bake recipes are always a winner in my opinion because they’re so quick and easy! This looks so flavourful – and easy to make!
This was delicious! And so easy. Thank you!! I’d llove to make it for a meal train. Do you think it would hold well in the fridge prepped but uncooked for at least a few hours or at most until the next day?
Hi, Gina! Yes, I think it would be fine for a few hours. I wouldn’t leave it overnight, but prepping it ahead at least for half a day or so should be totally okay!
If cant get Rice with seasoning what seasoning to use?
Hi! I’m not sure, exactly! The seasoning packet includes onion, parsley, sugar, garlic powder, salt, celery, and other spices and ingredients. I would just start with some of those and adjust as you see fit. Enjoy! 🙂
Hi, do you think instead of the rice, I can mix the seasoning packet from the rice with cauliflower rice?
Hey, Janel! Great question! I think it would probably work, but you would definitely need to leave out the chicken broth (since the cauliflower rice will not absorb liquid in the same way that the rice will). The texture will also be different in the end, since the wild rice releases starches as it cooks (which gives the finished casserole a thicker consistency). The cauliflower rice will release liquids instead of starches as it cooks, so you will have a thinner (more watery?) finished product. Let me know if you give it a try!
I love dinners I can make all in one dish, this sounds so delicious!
Thanks, Emily!
I’m super pleased with my idea for Pork chops & Rice for dinner….as a result I found this fantastic, fun, & flavorful new fav. dish to cook. My men were very impressed. Thank you for the happy belly’s and heart smiles this “Dump and Bake” Pork Chop Casarole brought to my home. It was delicious!!!
Thank you so much, Carey! It makes me happy to hear that your family enjoyed it! 🙂
Looking at the recipe and wonder if I can use frozen broccoli.
Hi, Sandy! Sure, I think that would work fine!
In the photo I notice there full
Sprigs of time and some extra herbs.. is it suggested that adding herbs could make the recipe more exciting ?
Hi, Alexandra! Yes — I always think that fresh herbs add a bright, fresh touch to casseroles like this. They’re certainly not necessary, but if you have them available, they can’t hurt. 🙂
You think i could add a cracker crumb topping to this?
Sure! You could top the pork with buttered breadcrumbs instead of (or in addition to) the Parmesan, if you prefer. Enjoy! 🙂
The recipe calls for wild rice which is black, but, the picture shows white rice. Did you actually use white rice in this recipe?
Hi, Peggy! No, I used Uncle Ben’s Wild Rice. You can see a photo of the box of rice in the picture with the other ingredients. There are mixed grains in that package, so some of the rice is white and some is darker. 🙂
I used a frozen broccoli and cauliflower mix and used dried onion flakes. I put sharp cheddar cheese on top of the chops before baking it. Came out very yummy, especially the cheese, broccoli and cauliflower taste that absorbed into the rice while it cooked. Will definitely make this again.
Your version sounds delicious, Vance! Thanks for taking the time to leave a note and let us know. 🙂
I followed the recipe to the letter. We ended up with overcooked broccoli and rice soup with pork chops on top. Will not be making again.
Hi Blair, I’m about to cook this, thank you for the recipe, looks great. I was concerned about the bake time. Other recipes warn about cooking pork chops for too long. Doesn’t the pork get tough and dry if cooked for the hour you call for in this recipe? Thanks.
Hi, Pat! Thick cut pork chops (bone-in or boneless) are my preference, since they don’t dry out as easily in the oven. If you have thin pork chops, that’s fine — just pull them out of the dish sooner. The total cooking time for your pork chops will vary depending on the size, type and thickness of your meat. Bone-in chops often take a bit longer than boneless, and thick-cut need more time than thin chops. It also depends somewhat on your personal preference.
The pork chops are done when they reach an internal temperature of 145 degrees F. For thick-cut bone-in chops, this typically takes about 45 minutes in a 350 degree F oven. I like to remove the chops from the dish as soon as they reach 145 degrees F so that the meat stays juicy. If you prefer your pork chops very well done, you can leave them in the dish for the full 1 hour (or until your rice is tender). Long story short, keep a close eye on the pork as it’s cooking. Again, if you pull them out of the oven at 145 degrees F, they should be perfect. Then just keep them warm under foil while the rice finishes, if necessary.
Hope you enjoy the meal!
Thanks for your response, I appreciate it. I didn’t have a thermometer so was not sure. But, even 40 minutes was too much. Will try again with your suggestions. Thanks.
Hi, Pat! Thanks for your feedback! I tried to update the instructions to make the cooking time more clear. Hopefully that helps others. 🙂
Blair, the dish is beautiful, I will definitely try again with the time adjustment and using a thermometer. Will let you know how it went. Thanks for your help.
Thanks, Pat! 🙂
Hi Blair,
I ordered a thermometer and that was the key to nailing this. I used a Dutch Oven. Cooked 1C rice (mix of white, red and wild) with all ingredients (reduced broth to 1C and added 1/2C white wine), except the chops, for 30 min on stovetop as anticipated cooking chops for no more than 20 min. Then, added chops –> oven 17 min –> cheese –> broiler less than 3 min. It was great. My husband, my son, and I enjoyed this a lot. Thank you!
Oh, good! Yes, the meat thermometer is a total game changer. Glad that you enjoyed it. Thanks, Pat!
Thank you, Blair. Looking forward to trying more recipes from you. Thank you so much for sharing!
We LOVE this recipe! Perfect!
Thank you, Tiann!