Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice

4.43 from 7 votes

Dump-and-Bake Pork Chop Casserole with Broccoli and Wild Rice

For an easy dinner recipe that comes together in one dish try this dump and bake pork chop casserole. It's full of flavor and made with simple pantry staples!

Course Dinner

Cuisine American

Keyword Pork and Rice, Pork Chop Casserole

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 653kcal

Author The Seasoned Mom

Ingredients

1 6 ounce package uncooked wild rice (plus included seasoning packet)
2 cups chicken broth
2 cups fresh broccoli florets cut into bite-sized pieces
½ cup frozen diced onion or about ½ of a small fresh onion, diced
4 tablespoons butter sliced into 7 or 8 chunks
4 thick-cut boneless pork chops about 6 ounces each
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 350F (180).
Spray an 8- or 9-inch square baking dish with cooking spray. Place uncooked rice in the prepared dish.
Add broth and seasoning packet, whisking until combined. Stir in broccoli florets and diced onion.
Place butter on rice. Add pork chops on top, season with salt and pepper, to taste.
Cover dish tightly with foil.
Bake for 1 hour, or until rice is tender and pork is cooked through. Fluff the rice with a fork.
Switch oven to BROIL on high.
Sprinkle top of pork chops with Parmesan and add shredded mozzarella over all. Place casserole under the broiler (uncovered) for about 3-5 minutes, or until cheese is melted and golden brown on top.

Notes

Cooking Just for Two? I buy my thick-cut pork chops in packages of 2, so it's very easy to just cook 2 pork chops at a time. I would still keep the remaining ingredients the same (i.e., use the full box of rice, the full 2 cups of broth, etc.). Simply put the 2 pork chops on top of your rice and broccoli mixture rather than 4 pork chops. The cooking instructions remain the same.

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