This pork chops and rice casserole is a cozy meal that brings everything together in one dish. Juicy pork chops sit atop fluffy rice, simmering in a tasty broth.
It’s such an easy recipe, even for those nights when you’re too tired to cook. Just layer the ingredients, pop it in the oven, and let the magic happen while you relax!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops bring great flavor and stay juicy during cooking. If you prefer, boneless chops work too, but they may cook faster. Just check the internal temperature to avoid drying them out!
Rice: Long grain white rice is perfect for this casserole. If you want a healthier option, try brown rice, but keep in mind, it may need extra cooking time and more liquid.
Cream Soups: The cream of mushroom soup adds richness. You can substitute with cream of chicken if preferred, or use a homemade white sauce or a dairy-free alternative like coconut cream for a lighter dish.
Broth: Chicken broth keeps the flavors rich. Vegetable broth is a good alternative for a lighter, vegetarian twist. Just adjust the seasonings as needed.
Onions and Garlic: Fresh is best, but you can use onion powder and garlic powder in a pinch. Just remember, fresh adds more depth to the flavor!
How Do I Get My Pork Chops Perfectly Browned?
Browning the pork chops creates a lovely crust and enhances the overall flavor of the dish. Here are some steps to ensure they turn golden and delicious:
- Heat your skillet over medium-high heat and add the oil until shimmering.
- Season the pork chops well to get that flavor crust—don’t skip this step!
- Sear the pork chops for about 3-4 minutes on each side without moving them around too much. Trust the process!
- Remove them when nicely browned, but not fully cooked, as they will finish baking in the casserole.
Letting the pork sit for a minute before slicing helps keep the juices locked in. Enjoy your meal!
How to Make Delicious Pork Chops & Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in pork chops (about 1 inch thick)
- 1 1/2 cups long grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 can (10.5 oz) cream of celery soup (optional, for more creaminess)
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons olive oil or vegetable oil
- 1/2 cup frozen peas (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious pork chops and rice casserole takes about 15 minutes to prepare and 1 hour and 10 minutes to cook (including the time for browning the pork chops and baking). In total, you’ll be enjoying your meal in about 1 hour and 25 minutes, making it perfect for a hearty weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures it’s warm and ready to go when you’re done preparing the casserole.
2. Sear the Pork Chops:
In a large skillet, pour in the olive oil and heat it over medium-high. While it heats, season your pork chops on both sides with the salt, pepper, and paprika. Once the skillet is hot, add the pork chops and sear them for about 3-4 minutes on each side. They should be nicely browned but not cooked all the way through. When they’re done, remove them from the skillet and set them aside.
3. Prepare the Rice Mixture:
In a mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of celery soup (if you’re using it), chicken broth, milk, chopped onion, minced garlic, remaining salt, and black pepper. Stir everything together until it’s well mixed and looks creamy.
4. Assemble the Casserole:
Lightly grease a 9×13-inch casserole dish to prevent sticking. Spread the rice mixture evenly across the bottom of the dish. Place the seared pork chops on top, and if you like, sprinkle frozen peas around them for a pop of color and flavor!
5. Bake:
Cover the casserole dish tightly with aluminum foil to keep the moisture in. Bake it in the preheated oven for about 1 hour, or until the rice is tender and the pork chops have reached an internal temperature of 145°F (63°C).
6. Finish Baking:
After an hour, carefully remove the foil and return the casserole to the oven. Bake uncovered for an additional 10 minutes to let the pork chops brown up nicely on top.
7. Serve and Enjoy:
Once finished, take the casserole out of the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving warm. This dish is lovely on its own, or you can pair it with steamed broccoli or your favorite green veggie for a complete meal.
Enjoy your delicious, hearty pork chops and rice casserole! It’s the perfect comfort food!
Can I Use Frozen Pork Chops?
Yes, you can! Just be sure to thaw them completely in the fridge overnight or use the cold water method. Searing frozen pork chops can lead to uneven cooking, so it’s best to fully thaw before cooking.
What Can I Use Instead of Cream Soups?
If you prefer not to use canned cream soups, you can make a homemade white sauce with butter, flour, and milk. Alternatively, using a combination of sour cream and broth can add creaminess as well.
How to Adjust Cooking Time for Brown Rice?
If you’re using brown rice, you will need to increase the liquid and cooking time. Add an extra 1/4 cup of chicken broth and bake the casserole for at least 1 hour and 15 minutes, or until the rice is tender.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the rice mixture and sear the pork chops in advance. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if cooking straight from the fridge.