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Simple Country Baked Pork Chops and Rice is an easy dinner recipe with just 10 minutes of prep! The rice and the pork bake together in one dish with cream of mushroom soup and Lipton onion seasoning for a flavorful casserole that comes together with just a few pantry staples. Serve the comfort food classic with a House salad, tender green beans, or fluffy 3-ingredient buttermilk biscuits!
How to Make Baked Pork Chops and Rice | 1-Minute Video
Whip up these baked pork chops and rice for those nights when you need a hearty and satisfying meal with minimal effort! 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. If you’re wondering what to make with those pork chops and white rice in your kitchen, this is the recipe for you. Dinnertime doesn’t get much easier!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pork chop and rice bake. 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: forms the creamy gravy in the pan.
- Beef broth: thins the sauce and flavors the rice as it bakes.
- Long grain white rice: do not substitute with parboiled/instant rice, brown rice, or wild rice, or the cooking liquid and the total baking time will be different.
- Garlic powder, chives, and onion powder: for extra flavor!
- Thick-cut pork chops: I prefer the bone-in, thick-cut chops since they tend to stay moist and tender in the oven. You can use thick-cut boneless pork chops instead, if you like. For thinner pork chops, you’ll need to reduce the baking time.
- 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’ salt and black pepper!
How to Make Pork Chops and Rice
The oven does all of the work in this 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!
- Whisk Together the Rice and Broth. 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 cooking spray.
- Add Pork Chops. Pat the chops dry and add them to the baking dish on top of rice mixture.
- Season Pork Chops. Season the pork chops with the dry onion soup mix, or pick another favorite seasoning. I also like to use seasoned salt, all-purpose seasoning, or just plain ole’ salt and pepper!
- Bake the Pork Chops and Rice. Cover the dish with aluminum foil and bake in a 350°F oven for 30 minutes. After the first 30 minutes, I like to check the chops. If they’re done (which they likely will be), remove them from the dish and let them rest while the rice finishes baking. Then cover the dish again, return it to the oven, and cook the rice for about 25-30 more minutes (or until the rice is tender and the liquid is absorbed).
What to Serve with Baked Pork Chops with Cream of Mushroom Soup and Rice
You’ve got the rice and meat in your easy pork chop casserole, so here are a few other sides that go well with pork chops and rice:
- Southern Succotash
- Garlic Oven Roasted Broccoli
- Fried Cabbage with Apples and Onion
- Cranberry Sauce
- Creamed Peas
- Cucumber Salad
- Carrot Salad
- Skillet Cornbread, Honey Cornbread or Corn Muffins
- 3-Ingredient Buttermilk Biscuits or Cheese Biscuits
- 3-Ingredient Sour Cream Muffins
- Coleslaw or Vinegar Coleslaw
- Broccoli Cauliflower Salad
- Fried Corn
- Southern Style Green Beans or Amish Green Beans with Brown Butter
- Creamed Spinach or Spinach Salad with Bacon
- Soft Dinner Rolls or Crescent Rolls
- Southern Squash Casserole
- Zucchini Fritters or Sauteed Zucchini
- Tomato Cucumber Onion Salad
Preparation and Storage Tips
- 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).
- Wrapped tightly, 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).
Recipe Variations
- If you don’t want to use onion soup mix, you can season your pork chops with just about any other seasoning that you enjoy. Other good options that I recommend include seasoned salt or my all-purpose seasoning (“house seasoning”). Really, any dried herbs or seasoning blend that you have in your pantry will be fine, but don’t be shy with the salt and pepper. You want the chops to have plenty of flavor!
- Cooking Just for Two? Cut the ingredients in half and prepare the casserole in an 8-inch square baking dish.
- For fall-apart tender, very well done pork chops, leave the chops in the pan with the rice for the entire 1 hour (or until the rice is tender).
Tips for the Best Baked Pork Chops and Rice Recipe
- 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.
- The pork chops are done when they reach an internal temperature of 145°F. For thick-cut bone-in chops, this typically takes about 30-45 minutes in a 350°F oven. I like to remove the chops from the dish as soon as they reach 145°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).
- Onion Soup Mix: the onion soup mix has a fairly strong, salty flavor, so adjust the amount of seasoning that you use on your pork chops to your liking. If you prefer less onion taste, use only part of the seasoning packet.
- Brown rice has a much longer baking time than the long grain white rice, so I don’t recommend using brown rice in this recipe. I also do not recommend instant rice, since the instant rice has a much shorter baking time (and will not absorb all of the liquid).
More Baked Pork Chop Recipes to Try
- Oven Fried Breaded Pork Chops
- Pork Chops and Rice Casserole
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Pork Chops with Stuffing
- Boneless Pork Chops in the Oven
Country Pork Chop and Rice Bake
Prep: 10 minutes
Cook: 1 hour
0 minutes
Total: 1 hour 10 minutes
A simple Country Pork Chop and Rice Bake is an easy dinner recipe with just 10 minutes of prep.
Ingredients
- 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
- 2 cups beef broth
- 1 cup uncooked long grain white rice
- ¼ teaspoon garlic powder
- ¼ teaspoon dried chives
- ¼ teaspoon onion powder
- 4 thick cut pork chops (bone-in or boneless is fine)
- 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 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 dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.
Video
Notes
- 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.
- The pork chops are done when they reach an internal temperature of 145°F. For thick-cut bone-in chops, this typically takes about 30-45 minutes in a 350°F oven. I like to remove the chops from the dish as soon as they reach 145°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).
- If you don’t want to use onion soup mix, you can season your pork chops with just about any other seasoning that you enjoy. Other good options that I recommend include seasoned salt or my all-purpose seasoning (“house seasoning”). Really, any dried herbs or seasoning blend that you have in your pantry will be fine, but don’t be shy with the salt and pepper. You want the chops to have plenty of flavor!
- Onion Soup Mix: the onion soup mix has a fairly strong, salty flavor, so adjust the amount of seasoning that you use on your pork chops to your liking. If you prefer less onion taste, use only part of the seasoning packet.
- Brown rice has a much longer baking time than the long grain white rice, so I don’t recommend using brown rice in this recipe. I also do not recommend instant rice, since the instant rice has a much shorter baking time (and will not absorb all of the liquid).
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
I just me this for supper. It’s extremely tasteful. Especially on a Fall evening.
Thanks for sharing
Kathy
Awesome! Thank you, Kathy!
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
Thanks, Jessye! Hope you enjoyed!
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.
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.
I found the exact same thing. Might have been in for 45 minutes so far and they are nowhere near done like literally raw. I’m going to try cooking another 15 to 20 minutes and then I may just pull the pork chops out and cook them separately. Not sure what I did wrong?
Can I use jasmine rice instead of long grain
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!
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.
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!
Easy recipe to prepare and cooking now!
Thanks, Robert!
Very good, followed all directions and rice was done, chops were good.
Thank you, Deb! 🙂
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.
Hope you enjoy, Bonnie! 🙂
Every part of this is wrong. Rice under cooked. Pork over cooked. Bland even at the maximum seasoning level. Will never understand why this is 5 stars. Maximum trash. Thanks for ruining dinner
Maybe it was your cooking and not the actual recipe!!! Mine was delicious!! Rice was perfect, but I adjusted to my liking!! That’s what cooks do!! I will never understand how people can be so rude!!
Great comment, Andrea. One can always give helpful feedback in a respectful way, just doing a small act that makes a kinder world.
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..
Why would you be so rude? Bet you are atrumoer….
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
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.
Thanks, Dottie! So glad that you enjoyed the meal, and thanks for letting me know. 🙂
I love casseroles and this was perfect for a chilly evening!! Everyone at my house loved it!! Thanks Blair!!
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! 🙂
Trying it now doubled the Recipe And it is amazing my kids loved it thank you so much
Thanks, Lisa!
What else did you serve (like a side dish) or just the chops? Thank you in advance, I loved it too by the way!
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! 🙂
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!!!
Thanks, Kathleen! So glad that you enjoyed the meal and can continue to enjoy the leftovers. 🙂
Just now trying recipe if it tasted as good as it smells it should be delicious!
Thanks, Annie! I hope you enjoy it!
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.
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. 🙂
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.
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!
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!
Thank you for helping to clarify that, Nita! 🙂
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! 🙁
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
Thanks, Lori!
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!
Thanks, Jimmy!
Hello this was a awesome recipe with the pork chops do you think I could do it with chicken breasts?
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!
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!
Thank you, Jawonna! I will add your email address to my mailing list. I’m so glad that you enjoyed the meal! 🙂
I am making it now. Smells divine. I am excited about eating it.
Awesome! Hope you enjoy, Kathy!
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 !
Thank you so much for taking the time to leave a kind note, Julia! I’m so glad that you enjoyed the meal. 🙂
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
That’s amazing, Julie! Thank you so much for your kind note. 🙂
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!
Thank you, Kassie!
I only have Jasmine Rice, will that work in this recipe?
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.
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.
Awesome!! Thank you, Jennie!
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.
Thank you, Cindy!
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!
Total bomb. Not sure why. After one hour covered in 350° oven, rice is still hard and pork (6pcs) part way cooked. Is it because I didn’t use a pyrex container? That’s my guess. Please note if you should use glass. Hungry kids, hungry hubby and no food! Argh!
Plus: smells good. Hope it is!
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!
I am trying this tonight. I am 35 minutes in and my chops are still raw. I saw the other post, but was wondering if overcrowding the pan (pork chops touching) is a problem. Also, I am using a cheaper metal baking dish from IKEA and not Corning Ware.
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!
My wife and I have found that uncooked long grain rice will not cook completely and turn out a little tough. We have always cooked the rice partially,{10 minutes or so) and then continue with the recipe. Someone else mentioned mushrooms. We added saute’ mushrooms in butter in the recipe and it was all delicious.
We did need to bake for nearly an hour to get the pork chops up to 150 degrees.
Will make this one again
My rice was mushy. After cooking meat 30 min, it was only 135° so I cook it 15 more min. & unfortunately, I overcooked it to 165°. Is this rice supposed to be wet & mushy?
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?
Probably the worst baked pork chops and rice I’ve ever had. I’m very skilled cook and wanted an easy, no fuss dish. Rice was mushy and disgusting. Pork chops overcooked. Followed directions and portions exactly.
I’m sorry that you didn’t care for the dish, Scott!
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!