If you’re craving a classic comfort food dinner, this pork chop and rice casserole is the perfect solution. With just 10 minutes of prep, the easy baked pork chops cook low and slow with creamy seasoned rice for a hearty meal that tastes like home.
Love easy pork chop dinners? Try these baked pork chops or dump-and-bake boneless pork chops, or browse all of our easy pork chop recipes.
Table of Contents
Before You Get Started
There are a few things to keep in mind so your casserole turns out perfectly every time.
- Pick the right rice. Long grain white rice is the only variety that works here. Skip brown, instant, or wild rice since they need different liquid ratios and cooking times.
- Choose your chops wisely. Thick, bone-in pork chops stay juicy during the long bake time. Boneless chops cook faster, so check them early to avoid drying out. For extra insurance, you can even use a quick pork chop brine before cooking.
- Cover tightly. Foil keeps the steam trapped inside, which is essential for cooking the rice through and keeping it creamy.
How to Make Pork Chop Rice Casserole
This is a true “no peek” recipe. Once you cover the dish, resist the urge to check on it. The trapped steam is what cooks the rice and keeps everything tender.
Step 1: Mix the Rice Base
Whisk together the cream of mushroom soup, beef broth, rice, garlic powder, onion powder, and dried chives. Pour it into a greased 9 x 13-inch dish.
⇢ Mixing Tip: Whisking helps break up the condensed soup easier than stirring with a spoon. Make sure the rice is evenly distributed across the bottom of the dish so it cooks uniformly.
Step 2: Prepare the Pork Chops
Pat the chops dry with paper towels, then lay them on top of the rice mixture. Sprinkle the onion soup mix over each chop. Use as much or as little as you like depending on how bold you want the flavor.
⇢ Seasoning Note: The soup mix contains a good amount of salt, so you likely don’t need any extra. If you’re watching your sodium intake, skip the soup mix entirely and use your favorite lower-sodium seasoning blend or a simple combination of garlic powder, paprika, and dried thyme.
Step 3: Cover and Bake
Seal the dish tightly with foil to trap steam. Bake in a 350°F oven until the rice is tender and the pork is done. For thick, bone-in chops, this usually takes about 75-90 minutes.
⇢ Check for Doneness: Pork chops are safe and tender at 145°F on an instant-read meat thermometer. If using smaller, thinner, or boneless chops, start checking around the 30-minute mark. You may need to remove the pork early and let the rice continue baking (covered) until tender.
⇢ If Your Rice Needs More Time: Remove the pork chops to a platter and tent loosely with foil to keep warm. Return the rice to the oven, covered, and continue baking until it reaches the texture you want.
Step 4: Rest and Serve
Remove the pork chops to a platter. Fluff the rice with a fork and let it sit for a few minutes so it sets up nice and creamy. The texture should be almost like risotto.
Garnish with fresh parsley or basil for a pop of color and serve.
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
Serving Suggestions
This hearty casserole pairs well with warm 3-ingredient buttermilk biscuits or a skillet of Southern cornbread. Add a simple vegetable side to round out the meal:
- Southern-style green beans
- Vinegar coleslaw
- Cucumber tomato onion salad
- Southern collard greens
- Okra and tomatoes
- Broccoli and cheese
- Wedge salad
For a sweet contrast, serve with fried apples, baked apple slices, or even pork chops with fresh peach sauce if you want to try a fruity twist on the main dish.
Variations and Customizations
- Mushroom version: Add 1 cup of sliced fresh mushrooms to the rice mixture before baking.
- Cheesy casserole: Stir 1 cup of shredded cheddar cheese into the rice before baking.
- Creamier texture: Add ½ cup sour cream to the soup mixture.
- Different seasoning: Use ranch seasoning mix (or homemade ranch seasoning) or Italian seasoning in place of the onion soup mix. You can also just season the chops with garlic powder, paprika, and a little dried thyme instead.
- Soup flavor: Swap the cream of mushroom soup for cream of celery or cream of chicken for a different flavor.
- Broth swap: Chicken broth works just as well as beef broth if that’s what you have on hand. The flavor will be slightly lighter.
- Chicken swap: Replace the pork chops with bone-in chicken thighs or breasts.
Storage and Reheating Tips
Can I make this ahead? It’s best to bake this casserole right after assembling. If the rice sits in the liquid too long before baking, it can turn mushy.
How to store leftovers: Refrigerate in an airtight container for 3-4 days. You can freeze for up to 3 months, but the rice texture will be softer after thawing.
How to reheat: Cover with foil and bake at 325°F for 15-20 minutes, or microwave individual servings for about 1 minute.
Frequently Asked Questions
Why is my rice still undercooked?
The most common cause is a loose foil cover. Make sure the dish is tightly sealed so steam stays trapped inside. If the rice is still firm after the full bake time, add a splash of broth, re-cover tightly, and continue baking in 10-minute intervals until tender.
What if the casserole is too watery?
Let the dish rest uncovered for 5 to 10 minutes after baking. The rice will continue to absorb liquid as it sits. If it’s still too wet, you can return it to the oven uncovered for a few minutes to let some moisture evaporate.
How can I keep my pork chops from drying out?
Start with thick, bone-in chops since they hold up better during the long bake time. Pull them from the oven as soon as they reach 145°F on an instant-read thermometer. If the rice needs more time, remove the chops first, tent loosely with foil, and let the rice continue baking on its own.
Can I substitute brown rice?
No. Brown rice requires more liquid and a much longer cooking time, so it won’t work in this recipe. Stick with long grain white rice for the best results.
How can I make it less salty?
Use low-sodium beef broth and the heart-healthy version of cream of mushroom soup. You can also reduce the amount of onion soup mix or skip it entirely and season the pork chops with garlic powder, paprika, and dried thyme instead.
More Easy Pork Chop Recipes
- Pan Fried Pork Chops
- Crock Pot Smothered Pork Chops
- Cream of Mushroom Pork Chops
- Southern Smothered Pork Chops
- Pork Chops and Rice
Love dump-and-bake dinners? Find more easy dump-and-bake recipes here.
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.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pork Chop and Rice Casserole
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup (use the Heart Healthy variety for a lower sodium and lower fat option)
- 2 cups low-sodium beef broth
- 1 cup uncooked long grain white rice
- ¼ teaspoon garlic powder
- ¼ teaspoon dried chives
- ¼ teaspoon onion powder
- 4 bone-in thick-cut pork chops (about 1 lb. each)
- 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 nonstick 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 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.
- Remove the pork chops to a platter. Fluff the rice with a fork (it should be tender and creamy, almost like risotto).
- Garnish the rice and pork chops with fresh herbs and serve!
Notes
- Boneless or thinner pork chops may be done in as little as 30-45 minutes. Start checking early and remove them as soon as they reach 145°F. Tent with foil to keep warm while the rice continues baking.
- Do not substitute with brown rice, instant rice, Minute rice, wild rice, parboiled rice, or any other variety. These require different liquid amounts and cooking times.
- Broth swap: Chicken broth works in place of beef broth for a slightly lighter flavor.
- Lower sodium option: Use low-sodium broth, heart-healthy cream of mushroom soup, and reduce or skip the onion soup mix. Season with garlic powder, paprika, and dried thyme instead.
- Cooking for two? Cut the ingredients in half and prepare in an 8-inch square baking dish.
- Make sure the dish is tightly sealed with foil. The steam is essential for cooking the rice through.
- If the rice needs more time, remove the pork chops (tent with foil) and continue baking the rice, covered, until tender.
- Let it rest for 5-10 minutes after baking. The rice will absorb any extra liquid and set up nicely.
Nutrition
Originally published in June, 2020, this post was updated in February, 2026.
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.
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!
Can you replace the long grain rice with orzo?
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.
This is the kind of dinner I like to make when I just want something simple and put together all in the same pan. It was really easy to make. I didn’t have any onion soup so I just sprinkled some salt, pepper, paprika for color, a little parsley and I added some fried onions on top. Just whatever caught my eye. It came out perfect. My chops weren’t as thick though, but they were still tender.
We’re so glad you were able to make it work for you, Brenda! Thank you for trying it out and taking the time to leave feedback.
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! 🙂
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! 🙂
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. 🙂
Great comment, Andrea. One can always give helpful feedback in a respectful way, just doing a small act that makes a kinder world.
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 done this with boneless skinless chicken breast, just precook chicken about halfway through. It was delicious.
Thank you, James! So glad you enjoyed it!
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!
Can I use a pork tenderloin instead of chope
I want use a pork tenderloin. Would this work?
Hi Bonnie! Unfortunately, we can’t say for sure but don’t think pork tenderloin would work well for this recipe. It typically cooks much faster than chops and is likely to dry out and become tough.
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!
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..
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!