Baked Pork Chops and Rice Casserole

This baked pork chops and rice casserole is the kind of easy weeknight dinner that feels like comfort food without a ton of work. You get tender, juicy pork chops baked right on top of perfectly seasoned rice in a rich, creamy sauce. It’s simple, filling, and the oven does most of the work.

The Best Pork Chops with Rice Recipe

If you love pork chops and find them to be the ultimate comfort food meal, just wait until you try this pork chops and rice recipe.

It's made with boneless pork chops layered atop rice and mixed with a crazy flavor cream of mushroom soup sauce. The juicy pork chops, fluffy rice, and creamy sauce are a comfort-food combo that's loaded with flavor in every bite.

This pork chops and rice casserole is just so satisfying, and I guarantee everyone you make it for will agree!

I love making this casserole on busy weeknights for dinner since all you have to do is layer everything in a casserole dish. It's effortless to prepare, so you'll even be able to whip up a side like this Cheesecake Factory brown bread to soak up that rich cream sauce.

Why You'll Love This Pork Chops and Rice Recipe

• Quick and easy to make. All you have to do is combine the rice and sauce ingredients, then layer them in your casserole dish and top them with the pork chops. The oven does most of the work, so you'll only be in the kitchen for 10 minutes max!
• Customizable. This pork chop rice casserole offers plenty of room for customization. You can add any extra ingredients you want, like veggies, shredded cheese, or spices.
• A dinner the whole family will love. This classic pork chop casserole is a dinner both kids and adults enjoy. It's comforting, flavorful, and will please even the picky eaters at the table. 

Ingredients

• 1 can mushroom soup
• 1 cup beef broth or chicken broth
• 1 cup long grain rice
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 packet Lipton onion soup mix
• ¼ cup ciboulette, chopped
• ½ cup onion, chopped
• 6 boneless pork chops
• salt and pepper
• ¼ cup green onions, sliced

If you have any leftover pork chops, definitely try this pork chop potato casserole. It's another one of my favorite pork chops recipes, so you'll want to check that out next!

For something a little different, you can use a lot of the ingreidents from this recipe to make my tuna rice casserole.

How To Make Pork Chops and Rice Casserole

Step 1. Prep work

Preheat the oven to 350°F (180ºC) and lightly grease a baking dish with oil or nonstick cooking spray.

Step 2. Mix the cream sauce

In a large bowl, add the cream of mushroom soup, chicken or beef broth, long grain white rice, onion powder, garlic powder, dry onion soup mix, ciboulette, and onion. Mix to fully combine all of these casserole filling ingredients.

Step 3. Assemble the casserole

Add the rice mixture to the prepared baking dish, then top the rice with the boneless pork chops and season pork chops with salt and pepper.

Step 4. Bake and serve

Cover the casserole dish with tin foil and bake for 1 hour. Once the pork chops are cooked through, serve the casserole warm with green onions on top. Enjoy!

Pro Tips To Make The Best Pork Chops and Rice Recipe

• Use long-grain rice and don’t swap it without adjusting. Long-grain white rice holds up best here. If you use jasmine, basmati, brown rice, or minute rice, the liquid and bake time can change a lot, so stick with long-grain for consistent results.
• Seal the foil tight. This casserole works because the rice needs trapped steam to cook. Wrap the foil tightly around the edges so moisture doesn’t escape, or you’ll end up with crunchy rice.
•  Pick pork chops that won’t dry out. Thicker boneless chops (about ¾ to 1 inch) stay juicier during a full hour bake. Very thin chops can overcook, so if yours are thin, start checking closer to 40–45 minutes.
• Season the pork generously, not just the sauce. The rice mix has a lot of flavor, but the chops still need salt and pepper (and a little garlic powder if you want). Seasoning the meat directly keeps it from tasting bland.
• Let it rest 5–10 minutes before serving. Resting lets the rice finish absorbing liquid and thickens the sauce so it doesn’t look soupy. It also helps the pork chops stay juicy when you cut into them.

How To Store Pork Chops and Rice Casserole

• In the fridge: Store any leftover pork chop casserole in an airtight container or cover the baking dish with a lid. The casserole will last in the refrigerator for 3-4 days.
• In the freezer: Allow the cooked pork chop casserole to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for about 4 months.
• Reheating: Put the smothered pork chops and rice casserole back in a baking dish and warm it in the oven at 350°F for 10-15 minutes until heated through. Let the frozen casserole thaw in the fridge overnight or add more reheating time.

Pork Chops and Rice FAQS

What can I serve with pork chop casserole?

This delicious pork chops casserole with rice goes really well served with things like these Texas Roadhouse rolls, house salad, and crack green beans.

Do you cook the rice before baking pork chops and rice?

No. This recipe uses uncooked long-grain rice that bakes in the casserole dish as it absorbs the broth and soup mixture. Just make sure the dish is tightly covered with foil so the rice steams and cooks through.

Why is my rice still hard after baking?

The most common reasons are the foil wasn’t sealed tightly (steam escaped), the oven temp was off, or the rice wasn’t fully covered by liquid. Seal the foil well and bake until the rice is tender. If it’s still hard, add a splash of broth, cover again, and bake 10–15 more minutes.

What kind of rice works best for pork chops and rice casserole?

Long-grain white rice works best because it cooks evenly and stays fluffy. Other types (brown rice, minute rice, jasmine) can work, but they need different liquid amounts and bake times.

How do I keep pork chops from drying out in the oven?

Use thicker boneless chops, keep the casserole covered, and avoid overbaking. Pork is juiciest when it’s cooked to 145°F, then rested for a few minutes before serving.

Can I use chicken broth instead of beef broth?

Yes. Chicken broth works great and keeps the flavor a little lighter. Beef broth gives a deeper, more savory taste. Use what you prefer.

Can I use bone-in pork chops?

Yes, but they may take a little longer to cook through. Keep the dish covered and use a thermometer to check doneness (145°F in the thickest part).

Can I make pork chops and rice ahead of time?

Yes. You can assemble the casserole a few hours ahead and refrigerate it. Let it sit at room temp for 15–20 minutes before baking, and expect it to need a few extra minutes in the oven since it’s starting cold.

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