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Pork Chops Casserole

Pork chops casserole baked right over rice in a creamy mushroom broth for tender pork and rice that soaks up the drippings. This pork chop bake layers seared bone-in chops on uncooked long-grain rice, then finishes with melted cheddar for a golden top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and rice base
  • 6 bone-in pork chops Use thick-cut chops for best tenderness.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • 2 tbsp oil
  • 1.5 cup long-grain white rice, uncooked Spread evenly in the baking dish.
  • 1 can (10.5 oz) cream of mushroom soup Whisk with onion soup mix and broth until smooth.
  • 1 packet (1 oz) onion soup mix
  • 2.5 cup chicken broth
  • 1 cup shredded cheddar cheese Add after the initial bake for a golden melt.
  • fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and sear the pork
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Season the pork chops with salt, pepper, and garlic powder to taste.
  3. Heat the oil in a skillet over medium-high heat and sear the pork chops for 2–3 minutes per side, then set aside.
Assemble the casserole
  1. Spread the uncooked long-grain white rice in the greased baking dish.
  2. Whisk the cream of mushroom soup, onion soup mix, and chicken broth until smooth, then pour over the rice.
  3. Nestle the seared pork chops on top of the rice mixture.
  4. Cover tightly with foil and bake at 350°F for 40 minutes.
Finish and serve
  1. Uncover and top with shredded cheddar cheese.
  2. Bake uncovered for 10 more minutes at 350°F until the rice is cooked and the cheese is golden.
  3. Garnish with fresh parsley and serve.

Notes

For the best rice texture, keep the foil sealed during the first 40 minutes so the broth can steam the rice. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the rice and cream sauce can break. For a lighter option, use reduced-fat cream of mushroom soup and part-skim cheddar.