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–+ servings

Baked Pork Chops and Rice

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

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 9x13-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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