This pork chop casserole is the ultimate one-pan dish. It combines savory pork chops with rice, cheese, crispy fried onions, and a rich, creamy white sauce. Honestly, it's as good as a casserole recipe gets!
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The Best Pork Chop Casserole
If you've been following the blog, then you know I've been obsessed with making casseroles. I mean, they're just so simple to put together and make for the perfect busy weeknight dinner or satisfying leftovers for lunch or dinner the next day.
Out of the casserole recipes I've made recently, this pork chop casserole has to be one of my favorites. Even though this hobo casserole is pretty darn good.
Anyway, for this casserole I take boneless pork chops to another level by cooking them alongside a few other ingredients, so they stay super tender and juicy throughout the cooking process.
This is seriously so comforting and satisfying. Especially if you serve it with some sides, like these sweet potato biscuits, these Chinese green beans, and french fries.
Ingredients You'll Need
- Boneless pork chops- I use pork chops that are on the thinner side.
- Cream of mushroom soup- golden mushroom soup, or any condensed cream soup, like cream of chicken or cream of celery, will work too.
- Milk- I like to use whole milk to add a richer flavor and texture to the soup.
- Italian seasoning- it gives everything the perfect flavor.
- Brown rice- cooked first. White rice will work too.
- Mozzarella cheese- shredded cheddar cheese works too,
- Green onions- chopped for garnish.
- French fried onions- for a delicious crunchy finish.
By the way, if you love the combination of pork chops and crispy fried onions, you have to make these French onion pork chops next! Or you can use the chops to make my homemade shake and bake pork chops.
And if you love pork in general, you'll want to make my pork chop potato casserole and pulled pork casserole are two other delicious pork casserole recipes you can try!
How To Make Pork Chop Casserole
Step 1: Prep Work
First, you'll want to begin by preheating the oven to 400°F (200°C) and prepare a 9x13 inch baking dish (or something similar in size) by spraying it with the cooking spray.
Next, take out a large bowl and add the mushroom soup, milk of your choice, and Italian seasonings. Then, give it a little whisk until everything is well combined.
Step 2: Layer The Casserole
Now that the oven is preheated and the soup mixture is ready to go, you can add the cooked rice evenly to the bottom baking dish, followed by half of the soup mixture.
Next, season the pork chops with a little salt and pepper and layer them on top of the rice. Then, you can pour the rest of the soup mixture on top of the pork chops and sprinkle on a fourth of the cheese.
Step 3: Bake The Casserole
Put it in the oven and bake for 30 minutes or until the pork chops are nearly done cooking. Then, you can evenly sprinkle the rest of the shredded mozzarella on top, return the dish back to the oven, and continue baking until the cheese has completely melted. Once it's looking good, take it out of the oven and top it with fresh green onions and crispy French fried onions. Serve warm and enjoy!
How To Store and Reheat Leftovers
This recipe for pork chop casserole will make about 6 servings. So it's really perfect for a big family dinner, and you might even have some leftovers for dinner the next day.
Speaking of leftovers, you can store them in an airtight container or put a lid on the casserole dish. Stored either of these ways, the leftovers will last in the fridge for about 3-4 days. Alternatively, if you want your pork chop casserole to last even longer, you can freeze it for about 2-3 months.
By the way, I recommend storing the leftovers without the crispy onions on top. Otherwise, they'll get soggy.
My favorite way to reheat this casserole is in the oven. Just put your leftovers back in a baking dish and cover it with foil. Warm it in the oven at 350°F for about 10-15 minutes or until the cheese melts again and the filling is warmed through. Oh, and if you're reheating the frozen casserole, you'll just need to add some more cooking time to what I suggested. Most likely, it will take 30-40 minutes.
Frequently Asked Questions
Should I use boneless or bone-in pork chops for this casserole?
I like to use boneless since they cook faster and are more convenient to eat. With that said, bone-in works great too! You'll just want to add a little more baking time to make sure they cook through.
When do you know the pork chops are done?
At the end of the baking time, check the internal temperature of the chops. They should be at around 145°F when checked with a meat thermometer at the thickest part. They don't have to be exactly at that temperature since they'll cook a little more while the cheese is melting.
What can I serve with this pork chops casserole?
It's delicious with any comfort food side, like my twice baked mashed potatoes, fried potatoes, old fashioned cornbread, or corn pudding.
More Casserole Recipes
- Sausage casserole
- Cheeseburger casserole
- One pan cheesy meatball casserole
- Chicken pot pie casserole
- John Wayne casserole
- Stuffed pepper casserole
- Chicken enchilada casserole
Pork Chop Casserole
This pork chop casserole is the ultimate one-pan dish. It combines savory pork chops with rice, cheese, crispy fried onions, and a rich, creamy white sauce. Honestly, it's as good as a casserole recipe gets!
Ingredients
- 1 can Cream of Mushroom Soup
- ½ cup Milk
- 1 tbsp. Italian Seasoning
- 2 cups Brown Rice, cooked
- 6 Boneless Pork Chops
- 1 ½ cup Mozzarella Cheese, shredded
- ½ cup Green Onions, chopped
- ½ cup Crispy Onions
Instructions
- Preheat the oven to 400°F (200ºC).
- Spray a baking dish with cooking spray.
- Mix the mushroom soup, milk, and Italian seasoning in a bowl.
- Add the rice to the baking dish and top with half of the soup mixture.
- Place the pork chops arranged over the rice.
- Pour the rest of the soup mixture on top and bake for 30 minutes or until the pork chops are nearly done.
- Add the cheese and return to the oven until the cheese is melted.
- Top with green onions and crispy onions.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 0gSugar: 0gProtein: 31g
Marcie
Could you omit the rice or can you suggest a good substitute for it? Maybe potatoes of some kind?
Thanks!
Brendan Cunningham
Hi Marcie! Yes, you can definitely omit the rice and thinly sliced potatoes should work
Kathy
Do you think I could use egg noodles...pre cooked till almost done to replace the rice? Hubby isn't too crazy about rice
Brendan Cunningham
Yes that should work great!!
susan Gillen
It was great, even as left overs. ai used to make one with browned pork chops crean of chicken soup with 3/4 can milk, onions and seasonings, ice cream scoops of quick turkey dressing on top of chops, finely chopped celery all smothered with the 2 cans of cream of chicken soup whipped with 1.5 cans of milk. topping with you favorite cheese optional. cover cook at 350° for 1 hr. great to use with leftover turkey and chicken as well.
Emma
Approximately how thin do you recommend slicing the potatoes? My family loved this the first time we . made it a couple of weeks ago, but hubby isn't a fan of the rice. Usually he likes mashed potatoes with his pork chops.
Brendan Cunningham
We're glad you all like it, and potatoes are a great substitute for rice. Thinly sliced or even cubed will work great!
Judy
Fool proof, full of flavor and soooo easy! I doubled the sauce and I'm not mad about it. This will be a new favorite family recipe.
Kathy Banks
Can't get over how good this was my whole family loved it!!
Lisa
I made this again, except this time used chicken breast, and man-oh-man, it turned out great. This is just a great recipe I have shared with business friends and personal friends and everyone agrees, it's a very tasty Casserole, just cut the breast in half lengthwise and cook for 35 to 40 minutes to perfection. Otherwise, all the exact same ingredients!!
Brendan Cunningham
Using chicken is a great idea to switch it up! We're really happy everyone likes the recipe!!
Eveline
Could I use boneless chicken breasts instead of pork chops?
Joe Duff
Definitely.
Krista
I made this last night and it was delicious! I was out of cream of mushroom and so used golden mushroom instead. I’ll definitely be making this again!
Brendan Cunningham
We're so glad you liked the recipe!!:)
Tesha barnes
Can you use white rice
Brendan Cunningham
Yes for sure!
Daniel Camara
The chops were excellent and everything in the recipe is truly delicious together. I will be making this again soon.
Isabella Kavano
We used white rice and it truly was delicious. I would recommend that everyone tries this!
Martha
Excellent in every sense of the word.
Pamela
I used pork steaks and double the cream of mushroom and used fresh mushrooms, cheese, stuffing and dried onions and it was soooo delicious!
Brendan Cunningham
That sounds great! We're happy you liked it!
Lisa
Boredom sent me looking for a new way to prepare porkchops and I found the best addition in this simple yet very tasty casserole. The only thing I added was a tblsp of garlic powder. Otherwise, I followed the recipe verbatim. Thank you so very much for sharing this scrumptious recipe, and my family thanks you too. Happy New Year!!
Brendan Cunningham
We're so happy you liked the recipe! Happy New Year!!
Brenda
Sounds delicious! I have a similar recipe for chops or chicken but sprinkled with 1/2 to 1 packet of dry Lipton onion soup. Can’t wait to try it your way!
Allison
I breaded my pork chops and it was amazing! I love everyones suggestions on instead of rice which I will try in the future.
Stanley Pano
Chicken and rice is a staple for me but I gave this a try and I'm going to make this instead weekly. Delicious and I'd recommend it to a friend.
Andie
I made this with cauliflower rice to keep it lower in carbs and it was terrific.
Gloria Binder
So very good. Made this several times. I've used pork tenderloin cut into slices. Also have added canned mixed vegetables on top of rice. Very good
Brendan Cunningham
We're happy you enjoy the recipe!
L Hastings
I know it says cooked rice but could you use minute rice and not pre-cook it? To eliminate the step of pre-cooking the rice? I know regular rice would not cook but curious about uncooked minute rice and if it would still turn out the same? Can’t wait to try the recipe. Thanks!
Brendan Cunningham
I've never tried it, but I think it should work great!
Jonathan Meyers
💯🔥
Barbara
Better than I ever could have imagined. So good truly.
Sarah Larkin
I didn't have any rice at home so I layered the casserole on top of egg noodles. It came out terrific!! I want to try it with the rice but will def make it with noodles again too.
Audrey
This was as good as the comments described.
Susan Gremlic
My husband said this was his favorite meal that he has ever eaten!! Well worth making it.
Mary Beth
Do you bake it covered or uncovered? Thanks!
Brendan Cunningham
Hi Mary Beth! I bake it uncovered
Catriena
Making this tonight and using cream of potato soup, also half a can of French onion soup, then drain the rest of the can and use the onions in the soup mix also going to add a layer of cheese underneath the pork chops just looking at it I know this will turn out amazing lol
Brendan Cunningham
That sounds delicious!! We hope you like the recipe 🙂
Kathy
We absolutely loved this and our company all asked for the recipe. I am wondering how it would hold up if I baked the casserole and froze it until needed, thaw it and reheat. Afraid it might dry out to much.
Any thoughts appreciated!
Brendan Cunningham
That's amazing to hear, we're so happy everyone loved the recipe! Although it's definitely best fresh, it should store well in the freezer!
Sean
This pork chop casserole turned out perfect.