Baked Pork Chops and Rice Casserole

This baked pork chops and rice casserole is a delicious meal for busy weeknights. It combines tender, juicy pork chops with perfectly seasoned rice layered in a rich and creamy sauce. It's just so good and really easy to make too!

The Best Pork Chops and Rice Casserole

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 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

Another reason to love this oven baked pork chops and rice is that it's made with basic ingredients. 

Here's everything you'll need to make this easy baked pork chops and rice recipe:

• 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

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

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.

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.

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!

Tips To Make The Best Recipe

• Sear the pork chops in a cast iron skillet before adding them to the casserole so they get a nice caramelized exterior.
• Swap cream of mushroom soup for other soups, like cream of chicken soup or golden mushroom soup for a different flavor.
• Use brown rice instead of jasmine rice for a healthier casserole.
• If you're using thin pork chops, check them after 30 minutes. Thinner pork chops take less time to cook than thick cut pork chops.

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.

FAQS About This Pork Chops and Rice Casserole

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.

Can I use bone in pork chops instead of boneless pork chops?

Yes, you can use bone in pork chops for this baked pork chops and rice recipe. Keep in mind the cooking time will vary, so keep a meat thermometer handy and check to make sure the pork chops reach an internal temperature of 145°F.

Can I make this recipe ahead of time?

Yes! Simply prepare the dish, then cover it with a lid or tightly with plastic wrap and keep it in the fridge for up to 24 hours. When you want to serve it, just bake it as usual and add about 15 minutes more. 

More Recipes

• Sausage and rice casserole
• Hamburger noodle casserole
• Old fashioned chicken and rice casserole
• Chicken and dumpling casserole
• Mexican tater tot casserole
• Mexican street corn casserole
• Chicken tater tot casserole