Go Back
–+ servings
Square overhead shot of pork chop and rice casserole on a white plate with parsley garnish.
Print Pin
4.98 from 34 votes

Pork Chop and Rice Casserole

A comforting pork chop and rice casserole where juicy pork chops bake with seasoned creamy rice in one easy dish. Just 10 minutes of prep, then cover and let the oven do the rest.
Course Dinner
Cuisine American, Southern
Keyword baked pork chops and rice, no peek pork chops, pork chop and rice bake, pork chop and rice casserole, Pork Chop Casserole, pork chop rice casserole
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Calories 414.8kcal
Author Blair Lonergan

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.
    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

  • 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

Serving: 1/4 of the casserole | Calories: 414.8kcal | Carbohydrates: 42.9g | Protein: 25.8g | Fat: 14.9g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.9g | Cholesterol: 61.9mg | Sodium: 834.9mg | Potassium: 545.1mg | Fiber: 0.6g | Sugar: 0.6g