Pork Chop and Rice Casserole

a plate of Pork Chop and Rice garnished with parsley

This Pork Chop and Rice Casserole is an easy, one-pan, comfort food dinner that pops into the oven in 10 minutes. Tested to work perfectly in your home kitchen, this simple yet satisfying dinner is perfect for busy weeknights or family dinners.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Pork Chop and Rice Casserole Recipe

Servings:

Calories: 471kcal

Ingredients

1 ½ cup uncooked long grain rice, we used Mahatma brand
6 boneless pork chops, we used 1-inch thick chops
10.5 ounces cream of mushroom soup, undiluted, we used Campbell Soup brand (298g)
10.5 ounces cream of chicken soup, undiluted, we used Campbell Soup brand (298g)
1 ounces dry onion soup mix, we used Lipton brand (28.35g packet)
2 cups chicken broth, we used Great Value brand
¾ teaspoon fresh cracked black pepper
¾ teaspoon kosher salt
1 tablespoon chopped fresh parsley, optional garnish (We used curly parsley)

Instructions

Preheat your oven to 375°F. Lightly spray a 9x13 (or 13x9) baking dish with nonstick cooking spray.
Evenly sprinkle the uncooked long-grain rice into the bottom of the sprayed baking dish.
Add both cans of soup, dry onion soup mix, and chicken broth to a medium-sized (2-3 quart) mixing bowl. Whisk until smooth.
Sprinkle both sides of the boneless pork chops with the cracked black pepper and kosher salt.
Arrange the seasoned boneless pork chops on top of the uncooked rice.
Pour the soup and broth mixture over the pork chops and uncooked rice. Cover tightly with heavy-duty aluminum foil.
Bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, until the tops of the pork chops are golden. Use a meat thermometer to check the pork chops have reached 145°F and the rice has cooked through. (Remember that oven times and temperature can vary) Remove the baking dish from the oven. Allow the casserole to rest for 5 minutes before fluffing the rice. If you wish, you can garnish with 1 tablespoon chopped fresh parsley. Serve while hot.

Notes

To make sure your pork chops are perfectly cooked, use a meat thermometer to check for an internal temperature of 145°F.
Since you won't stir the sauce and rice together during cooking, it's really important to spread the sauce evenly over the rice and pork. Make sure you spread it right to the corners of the casserole dish.
Try to 'tent' the foil as you wrap it around the pan so that it doesn't lay directly on the pork. However, make sure that it makes a seal around the edges so it traps in the steam.
If the rice isn't cooked after the cooking time but the liquid is used up, we recommend you remove the pork chops to a place and cover them with foil. Add a bit more broth to the rice, stir it together, replace the foil, and place it back in the oven for another 5-10 minutes and check again. Do this as quickly as possible so the rice doesn't cool down too much.

Nutrition