Jump to RecipeJump to VideoLeave a ReviewPin Recipe

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.

This simple “no peek” pork chop and rice casserole is an easy dinner with just 10 minutes of prep time! The rice and the pork bake together in one dish with cream of mushroom soup and Lipton onion seasoning for a flavorful dish with minimal effort. Serve the comfort food classic with a house salad, Southern-style green beans, or fluffy 3-ingredient buttermilk biscuits!

Side shot of baked pork chops and rice on a white plate with parsley garnish.

If you love dump-and-bake recipes like this one, be sure to try our dump-and-bake meatball casserole, this dump-and-bake ham and cheddar casserole, and a dump-and-bake chicken alfredo pasta casserole, too!

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.

How to Make Baked Pork Chops and Rice | 1-Minute Video

Why You’ll Love this Recipe

  • Easy. If you’re wondering what to make with those pork chops and white rice in your kitchen, then this is the recipe for you. Dinnertime doesn’t get much easier! Just stir together the ingredients, cover tightly, and pop it in the oven. The meat stays tender and juicy — not dry or tough — while the rice absorbs the rich flavor of the pork drippings as the ingredients cook together in one pan. The dump-and-bake method of cooking isn’t fancy, but it sure is convenient!
  • Affordable. With just a handful of basic ingredients like pork chops and rice, this is a hearty, satisfying, and budget-friendly way to get dinner on the table.
  • Family-Friendly. Whip up this pork chop and rice casserole for those nights when you need a simple, kid-friendly supper that everyone at the table can agree on. Add a few of their favorite sides to round out the meal, too! Good options include this garlic roasted broccoli recipe, a basket of sour cream blueberry muffins, cranberry orange sauce, or some fresh corn on the cob.
Horizontal overhead shot of baked pork chops and rice on a white table.

Ingredients

This is just a quick overview of the ingredients that you’ll need for the easiest pork chop and rice casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Campbell’s condensed cream of mushroom soup: for a creamy gravy. You can sub with Healthy Request or lower-sodium varieties. Other flavors will also work, such as cream of chicken soup or cream of celery soup.
  • Beef broth: use a low-sodium or unsalted variety to avoid a dish that’s too salty. Low-sodium chicken broth is also fine.
  • Long grain white rice: do not substitute with parboiled rice, instant rice, brown rice, or wild rice, which will require a different amount of liquid and/or a different total baking time.
  • Garlic powder, chives, and onion powder: for extra flavor!
  • Bone-in thick-cut pork chops: thick-cut, bone-in pork chops that weigh about 1 lb. each have a longer cooking time and therefore don’t become tough, dry, or overdone by the time the rice is finished. If using boneless pork chops or smaller pork chops, you’ll need to remove them from the pan early, and then continue baking the rice until it’s tender.
  • Lipton onion soup and dip mix: a convenient shortcut to season the meat. You can substitute with other herbs and spices, if you like. Good options include seasoned salt, all-purpose seasoning, or just plain ole’ kosher salt and ground black pepper. Really, any dried herbs or seasoning blend that you have in your pantry will be fine!
Horizontal collage image of process shots showing how to make pork chop and rice casserole.

Directions

The oven does all of the work in this pork chops and rice casserole recipe. There’s no need to brown the chops in a skillet or to boil the rice ahead of time. Just throw everything together in one casserole dish and your dinner is practically ready! You’ll find detailed directions in the recipe card below, but here’s the overview with my notes:

  1. Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Pour the mixture into a 9 x 13-inch baking dish that has been sprayed with nonstick cooking spray.
  2. Pat the chops dry and add them to the baking dish on top of rice mixture.
  3. Season the pork chops with the dry onion soup mix, or pick another favorite seasoning.
  4. Cover the dish with aluminum foil and bake in a 350°F oven until the rice is tender and the pork is done. For the thick, bone-in chops, this usually takes about 75-90 minutes. If using smaller, thinner, or boneless chops, you may need to remove the pork from the pan after the first 30 minutes or so (keep an eye on them).
  5. Remove the pork chops to a plate, fluff the rice with a fork, and serve. The rice will be tender and creamy — almost like risotto. Garnish with chopped fresh herbs for a colorful touch!
Overhead shot of pork chop and rice casserole in a white dish.

Serving Suggestions

Serve this easy pork chop rice casserole with vinegar coleslaw, cucumber tomato onion salad, fried apples, applesaucebaked apple slices, Southern collard greens, okra and tomatoes, a wedge salad, broccoli and cheese, or a skillet of Southern cornbread.

Horizontal side shot of baked pork chops and rice on a white plate with cornbread and salad in the background.

Preparation and Storage Tips

  • Prep: Do not assemble this dish too far in advance of baking, because the rice will start to absorb the liquid as it sits (which may yield a mushier texture).
  • How to Store: Wrapped tightly or stored in an airtight container, leftover oven baked pork chops and rice will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. The texture of the rice after freezing will be mushier, though, so freezing the cooked rice is not my preference.
  • How to Reheat: Cover with foil and bake in a 325°F oven just until warmed through (about 15-20 minutes). You can also reheat individual servings in the microwave for about 1 minute, or until warm.
Overhead shot of pork chop and rice casserole on a white plate.

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

More Pork Chop Recipes to Try

Square overhead shot of pork chop and rice casserole on a white plate with parsley garnish.

Pork Chop and Rice Casserole

5 from 27 votes
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
Servings 4 people
Calories 414.8 kcal
Pork chops and rice bake together in one dish for this easy "no peek" casserole with 10 minutes of prep!

Ingredients
  

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.
    Baking dish full of liquid and seasoning for baked pork chops and rice.
  • 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).
    Process shot showing how to make pork chop and rice casserole.
  • 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.
    Horizontal overhead image of baked pork chops and rice in a white casserole dish.
  • Remove the pork chops to a platter. Fluff the rice with a fork (it should be tender and creamy, almost like risotto).
    Baked rice in a white dish.
  • Garnish the rice and pork chops with fresh herbs and serve!
    Horizontal side shot of baked pork chops and rice on a white plate with cornbread and salad in the background.

Video

Notes

  • If you’re using boneless pork chops or smaller pork chops, they may be done in as little as 30-45 minutes. If this is the case, remove the chops from the dish as soon as they’re cooked through. Tent them with foil, and return the rice to the oven (covered) to continue baking until it’s tender. Pork chops are ready when they reach an internal temperature of 145°F on an instant read meat thermometer.
  • Do not substitute with brown rice, instant rice, Minute rice, wild rice, parboiled rice, or any other variety. These different types of rice will require different amounts of liquid and/or different cooking times.
  • Cooking Just for Two? Cut the ingredients in half and prepare the casserole in an 8-inch square baking dish.

Nutrition

Serving: 1/4 of the casseroleCalories: 414.8kcalCarbohydrates: 42.9gProtein: 25.8gFat: 14.9gSaturated Fat: 4.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.9gCholesterol: 61.9mgSodium: 834.9mgPotassium: 545.1mgFiber: 0.6gSugar: 0.6g
Keyword: baked pork chops and rice, pork chop and rice bake, pork chop and rice casserole, Pork Chop Casserole
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan

This recipe was originally published in June, 2020. It was updated in June, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Kathy says:

    5 stars
    I just me this for supper. It’s extremely tasteful. Especially on a Fall evening.

    Thanks for sharing

    Kathy

    1. Blair says:

      Awesome! Thank you, Kathy!

      1. Jessye says:

        It was an easy recipe to put together, had to substitute 2 things so we will see the end result but it smells amazing!
        Thank you

        1. Blair says:

          Thanks, Jessye! Hope you enjoyed!

        2. Kathy says:

          Made it last night for dinner. As you said it smells delicious but I have to say it was just okay. Found the onion soup mix on top of the chops far too salty for my tastes. I might like it better using chicken broth rather than beef broth.

      2. Lorien says:

        I followed the recipe closely. Only thing I added was a jar of mushrooms. After 45 minutes, the rice was mushy and the pork steaks were nowhere near done. They required another 25 minutes. They were not frozen to begin with. I don’t know what I should have done differently. They tasted good, though.

    2. Sandy says:

      Can I use jasmine rice instead of long grain

      1. Blair Lonergan says:

        Hi, Sandy! Yes, I believe that jasmine rice has the same cooking requirements as long-grain white rice, so that should be an equal swap. Hope you enjoy!

        1. Sabrina says:

          Question…I had planned on making this recipe but just noticed my hubby froze 6 pork chops not 4 like I thought. I can do the 6 but only have 1 can of cream of mushroom not 1 1/2. Is there a way around it. Any ideas? I have everything else for the 6.

          1. The Seasoned Mom says:

            Hi Sabrina! Do you have any other cream of something soup? If so, you could use that! Or, I would recommend just using the 4 and pan frying or baking the other two. Hope that helps!

    3. Barb says:

      Can you replace the long grain rice with orzo?

      1. The Seasoned Mom says:

        Hi Barb!
        We haven’t tested it and can’t guarantee the results but probably wouldn’t recommend it as orzo has a different cooking time and texture.

  2. Robert Clements says:

    5 stars
    Easy recipe to prepare and cooking now!

    1. Blair says:

      Thanks, Robert!

      1. DebInTX says:

        5 stars
        Very good, followed all directions and rice was done, chops were good.

        1. Blair says:

          Thank you, Deb! 🙂

          1. Bonnie says:

            They’re cooking g right now. I am cooking 2 cups of rice with 2 pkgs of onion soup mix3 cups of water and1 can of condenses soup &1 c of broth.

          2. Blair says:

            Hope you enjoy, Bonnie! 🙂

  3. Andrea says:

    5 stars
    I love casseroles and this was perfect for a chilly evening!! Everyone at my house loved it!! Thanks Blair!!

    1. Blair says:

      Thank you so much for your kind words, Andrea! I’m glad that it worked well for you, and I appreciate you taking the time to leave a nice note! 🙂

      1. Lisa says:

        5 stars
        Trying it now doubled the Recipe And it is amazing my kids loved it thank you so much

        1. Blair says:

          Thanks, Lisa!

      2. April says:

        What else did you serve (like a side dish) or just the chops? Thank you in advance, I loved it too by the way!

        1. Blair Lonergan says:

          Hi, April! I’ve included a list of good side dish options to pair with the pork chops and rice in the post above, but some of them include green beans, salad, succotash, broccoli and cauliflower salad, vinegar coleslaw, and sauteed zucchini. So glad that you enjoyed the meal! 🙂

  4. Zan says:

    Why would you be so rude? Bet you are atrumoer….

    1. Dylan says:

      What’s wrong with people? If you can’t cook, dinner isn’t going to be good. The comment was rude. So was “you sound like a trumper.” From what I’ve noticed, rudeness doesn’t have a political affiliation

    2. Dottie says:

      As I recall it was NOT the Trumpers that created cancel culture or burned down cities….My pork chops and rice was delicious. Followed recipe exactly.

      1. Blair says:

        Thanks, Dottie! So glad that you enjoyed the meal, and thanks for letting me know. 🙂

  5. Barb says:

    5 stars
    Great comment, Andrea. One can always give helpful feedback in a respectful way, just doing a small act that makes a kinder world.

  6. Kathleen says:

    5 stars
    Great dinner – easy to make they pork chops were very tender. Since their are only 2 of us (married 51 years) now in the house we can have leftovers!!!

    1. Blair says:

      Thanks, Kathleen! So glad that you enjoyed the meal and can continue to enjoy the leftovers. 🙂

      1. Annie says:

        Just now trying recipe if it tasted as good as it smells it should be delicious!

        1. Blair Lonergan says:

          Thanks, Annie! I hope you enjoy it!

  7. Nanette says:

    Smells awesome!
    Silly me used instant rice.
    I had it all made & in the oven before I finished reading until the end. Hopefully it will turn out okay.

    1. Blair says:

      Hi, Nanette! I hope it was okay! The instant rice would cook a lot faster than regular rice and will not absorb as much liquid. 🙂

  8. Heidi says:

    Hi Blair, I cooked the country pork chop and rice bake tonight. The rice is delicious and cooked fine. The chops also cooked and reached the internal temperature of 150, but were very tough. They were very thick. I’m not sure if it was because they were over an inch thick or if they were just a bad cut of chops. They were top loin chops. Do you have any advice for me? I would like to try the recipe again, but without such a disappointing outcome. We only ate the rice/gravy. Chops were not edible.
    Thanks for any suggestions. By the way, I was born in Fredericksburg and lived their until I was married in the 50’s. I loved reading about your family’s recent visit there. I have always been so proud to talk about my hometown.

    1. Blair says:

      Hi, Heidi! That’s great that you know about Fredericksburg! I haven’t spent much time there, but we really enjoyed our visit last weekend. Such a cute historic downtown, too!

      Honestly, I’m not sure about the pork chops. Usually they get tough when they’re overdone, which is why I like to keep a close eye on the temperature and pull them out when they get to about 145 degrees. It sounds like you didn’t cook them too much, so that doesn’t explain the problem. And thicker chops are good, since they don’t dry out and get overdone as easily as thin chops. I’m sorry that I don’t have a good answer for you!

    2. Nita says:

      5 stars
      Loin chops are meant for quick cooking. (Grilling, broiling, etc) You want to go with a shoulder or sirloin chop because they are great for dishes like these. Rib, loin, and boneless are all quick cooking so if you leave them in the sauce for the 45 mins they overcook. Hope this helps!

      1. Blair says:

        Thank you for helping to clarify that, Nita! 🙂

  9. Blair says:

    Hi, Gabby! I’m sorry that it didn’t work for you. I would check your oven to make sure that it’s the correct temperature. After an hour in the oven, rice should have absorbed most or all of the liquid — it really shouldn’t need 2 hours to cook. Is it possible that you used brown rice? Or accidentally added too much liquid? Again, sorry it wasn’t a success! 🙁

  10. Lori says:

    5 stars
    I made this recipe. I used the same ingredients except for the onion soup mix. And I used Rice Roni Spanish Rice. I thought it came out good

    1. Blair says:

      Thanks, Lori!

  11. JimmyB says:

    5 stars
    I made this last night and it was good. Even my picky eater liked it. I followed the recipe exactly with one minor exception. I used Golden Mushroom soup for a bit more depth of flavor. I had 3 thinner boneless chops They were done after 30 minutes. The rice was nowhere near done after the next 30 minutes. I had to continue baking for an additional 20 minutes and even cranked up the heat to 400 for the last 20. I did double the spices called for and only used it bit of dried onion soup of each chop. I think the next time I make this I will try putting the chops into the dish for the last 30 minutes. Thanks for a yummy recipe!

    1. Blair says:

      Thanks, Jimmy!

  12. Cara Freeborn says:

    5 stars
    Hello this was a awesome recipe with the pork chops do you think I could do it with chicken breasts?

    1. Blair says:

      Hi, Cara! Yes, I think chicken breasts would work fine. You’ll either want to use bone-in, skin-on chicken breasts (which have a longer cooking time so that they don’t dry out while the rice finishes), OR if you want to use boneless, skinless chicken breast, you’ll probably need to take it out of the oven after about 45 minutes or so and let the rice continue cooking until tender. The chicken is done when it reaches an internal temperature of 165 degrees F.

      So glad that you liked the meal!

      1. James says:

        We done this with boneless skinless chicken breast, just precook chicken about halfway through. It was delicious.

        1. The Seasoned Mom says:

          Thank you, James! So glad you enjoyed it!

  13. Jawonna says:

    5 stars
    We loved the Rice and Pork Chop casserole! I loved the rice seasoned like that, I believe I could just make a whole pan of rice without the meat it was so good. I am thankful I found your
    Website! You sent me a email and I lost it some how so please send my first email. God Bless You for sharing!

    1. Blair Lonergan says:

      Thank you, Jawonna! I will add your email address to my mailing list. I’m so glad that you enjoyed the meal! 🙂

      1. Kathy C. says:

        I am making it now. Smells divine. I am excited about eating it.

        1. Blair Lonergan says:

          Awesome! Hope you enjoy, Kathy!

  14. Julia Newbern says:

    5 stars
    I just want to say
    I’ve seen some very hateful comments and honestly I was scared to make it but,
    I made this tonight and served with brown sugar carrots and IT WAS SO GOOD ! You did a awesome job with this recipe !

    1. Blair Lonergan says:

      Thank you so much for taking the time to leave a kind note, Julia! I’m so glad that you enjoyed the meal. 🙂

  15. Julie T. says:

    5 stars
    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

    1. Blair Lonergan says:

      That’s amazing, Julie! Thank you so much for your kind note. 🙂

  16. Kassie B says:

    5 stars
    For having very few, simple ingredients that almost everyone has lying around.. this was delicious! Simple and easy. I would recommend flipping the meat halfway through though so not just one side is roasting. Will make again for a easy dinner night!

    1. Blair Lonergan says:

      Thank you, Kassie!

  17. Mel says:

    5 stars
    Andrea,Obviously he didn’t cook it properly..I had no problems cooking this dish,well the only problem I had dipping a spoon into the rice (just to test it was cooking ok )..Will, Blair did not ruin your dinner,YOU ruined it by not cooking it correctly..

  18. Renaie says:

    I only have Jasmine Rice, will that work in this recipe?

    1. Blair Lonergan says:

      Hi, Renaie! I haven’t tried it with jasmine rice, so I’m not sure. If the jasmine rice has the same cooking instructions as regular long-grain white rice, then it should be a fine substitute. If not, you might need to adjust the amount of liquid in the dish or adjust the total cooking time.

  19. Jennie says:

    5 stars
    Nice recipe! I made it tonight, with a few substitutions bc I didn’t have cream of mushroom or long grain on hand, (I used instant rice and a can of cream of chicken and reduced cooking time) turned out great! I always appreciate a quick easy recipe for busy nights with the family. I can see this one becoming a go-to weeknight meal. Served with asparagus on the side.

    1. Blair Lonergan says:

      Awesome!! Thank you, Jennie!

  20. Cindy says:

    Made this recipe for the first time tonight. I was feeding 4 adults (3men) so I up the rice to 1 1/2 c. And broth to 3 cups. 30 minutes in the chops where not near done. I upped the temp to 375. For the next 30 minutes. I should have taken out the chops earlier as they were a little chewy(my error). Rice needed 10 minutes more. Rice turned out perfect! We have leftover rice but I am sure it will not go to waste. The taste was great! Easy to make. Will be making this again. Thank you.

    1. Blair Lonergan says:

      Thank you, Cindy!

  21. Laura says:

    Can I omit the rice? Only have instant- maybe I could add egg noodles instead?

    1. Blair Lonergan says:

      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!

  22. Jeff says:

    5 stars
    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.

    1. Blair Lonergan says:

      That’s so great to hear, Jeff. Thank you for your kind note!

  23. Lindsay says:

    5 stars
    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!

    1. Blair Lonergan says:

      Sounds great! Thank you, Lindsay!

  24. The Seasoned Mom says:

    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?

  25. Mckenzie says:

    5 stars
    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

    1. The Seasoned Mom says:

      Thank you so much, Mckenzie! We truly appreciate your support and are so glad you enjoyed the recipe!

  26. Kimberly N Little says:

    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.

    1. The Seasoned Mom says:

      We’re sorry to hear this, Kimberly! Did you happen to have particularly thick pork chops?

  27. Margie Myers says:

    The rice was still mostly hard, even after removing chops and stirring twice. Should I have washed the rice?

    1. The Seasoned Mom says:

      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!

  28. Rita Kalina says:
  29. wvafemale says:

    5 stars
    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.

    1. The Seasoned Mom says:

      Thank you for the feedback! We’re glad it was a hit.

  30. D Kotalik says:

    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.

    1. The Seasoned Mom says:

      We hope you enjoy it and are so happy to have you here!

  31. Russell says:

    5 stars
    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.

    1. The Seasoned Mom says:

      Thank you so much, Russell! We’re glad you enjoyed it and the other recipes.