Country Baked Pork Chops and Rice

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!

1. 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.
2. Add Pork Chops. Pat the chops dry and add them to the baking dish on top of rice mixture.
3. 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!
4. 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

4.54 from 28 votes

Prep: 10 minutes

Cook: 1 hour

0 minutes

Total: 1 hour 10 minutes

Servings 4 people

Calories 414.8 kcal

A simple Country Pork Chop and Rice Bake is an easy dinner recipe with just 10 minutes of prep.

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Ingredients

  

1x2x3x

• 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

Keyword: pork chop and rice bake, pork chop and rice casserole, Pork Chop Casserole

Course: Dinner

Cuisine: American, Southern

Author: Blair Lonergan

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