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!
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?!
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!
Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice
Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice
Prep
Cook
Total
Yield 4 servings
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
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Preheat oven to 350 degrees F.
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Spray an 8- or 9-inch square baking dish with cooking spray. Place uncooked rice in the prepared dish.
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Add broth and seasoning packet, whisking until combined. Stir in broccoli florets and diced onion.
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Place butter on rice. Add pork chops on top, season with salt and pepper, to taste.
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Cover dish tightly with foil.
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Bake for 1 hour, or until rice is tender and pork is cooked through. Fluff the rice with a fork.
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Switch oven to BROIL on high.
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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.
Notes
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.
Courses Dinner
Cuisine American
Nutrition Facts
Serving Size 1 pork chop + 1/4 of rice and broccoli mixture
Amount Per Serving | ||
|---|---|---|
Calories 653 | ||
% Daily Value | ||
Total Fat 34.7 g | 53% | |
Saturated Fat 16.2 g | 81% | |
Cholesterol 143 mg | 48% | |
Sodium 989 mg | 41% | |
Total Carbohydrates 37 g | 12% | |
Dietary Fiber 2.4 g | 10% | |
Sugars 4 g | ||
Protein 47.4 g | 95% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This looks like s great solution to mutt dinner rut!
Yes! 🙂
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! 🙂
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!