This hearty pork chop and rice casserole is the perfect comfort food dinner that brings together juicy, oven-baked pork chops and fluffy, seasoned rice in one dish.
A no-peek recipe that makes dinnertime effortless, this dish is rich with savory flavors from cream of mushroom soup and classic seasonings.
Whether you’re looking for a smothered pork chop recipe, a simple pork chop rice bake, or an easy weeknight meal, this casserole is a go-to family favorite.
Baked Pork Chops and Rice
Ingredients
- 4 bone-in pork chops
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken broth
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sliced brown mushrooms
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a skillet over medium-high heat.
- Season pork chops with salt, black pepper, garlic powder, and onion powder.
- Sear pork chops for 2 minutes per side until golden brown.
- In a greased 9×13-inch baking dish, spread the uncooked rice evenly.
- In a bowl, mix chicken broth, cream of mushroom soup, and dried thyme.
- Pour the mixture over the rice and stir to combine.
- Place the seared pork chops on top of the rice.
- Cover tightly with foil and bake for 50 minutes.
- Remove the foil and bake for an additional 10 minutes until the rice is tender.
- Let rest for 5 minutes before serving.
Notes
If you prefer pork chop casserole with potatoes, replace half the rice with thinly sliced potatoes.
Make it a smothered pork chop over rice dish by adding shredded cheese on top before baking uncovered.
For a crockpot version, layer everything in the slow cooker and cook on low for 6 hours.
Bone-in pork chops work best, but boneless pork chops can be used—just reduce the bake time by 5-10 minutes.
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