Easy One-Pan Pork Chop and Rice Casserole for Dinner

Easy Pork Chop and Rice Casserole

Pork chops and rice can cook together in one baking dish, provided the rice has enough liquid and the dish stays tightly covered while it bakes. This version uses uncooked long-grain white rice, cream of mushroom soup, onion, and boneless pork chops. The rice absorbs the seasoned liquid beneath the meat, leaving a creamy base that needs little more than a green vegetable alongside it.

The main thing to watch is the rice. A loose cover lets steam escape, and rice near the edges may stay firm even after the pork is done. Use a snug lid or seal the baking dish well with foil, then check the pork and rice separately before serving.

Pork Chop and Rice Casserole Recipe

Yield: 4 servings
Prep time: About 15 minutes
Bake time: About 45 to 60 minutes
Total time: About 1 hour to 1 hour 15 minutes

Ingredients

• 1 cup (about 185 g) uncooked long-grain white rice
• 1 medium yellow onion, finely diced
• 1 can (10.5 ounces/298 g) condensed cream of mushroom soup
• 1 3/4 cups (415 ml) low-sodium chicken broth
• 1 tablespoon olive oil, plus a little for the baking dish
• 4 boneless pork chops, about 3/4 to 1 inch (2 to 2.5 cm) thick
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, or less if using regular broth
• 1/4 teaspoon freshly ground black pepper
• Chopped parsley, optional, for serving

Instructions

1. Heat the oven and prepare the dish. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Have a tight-fitting lid or a large sheet of heavy-duty foil ready.

2. Mix the rice base. Add the uncooked rice and diced onion to the dish. Whisk the condensed soup and broth together until mostly smooth, then pour the mixture over the rice. Stir so the rice is evenly distributed and submerged.

3. Season the pork. Pat the chops dry. Rub them with the olive oil, then season both sides with the paprika, garlic powder, salt, and pepper. Set them on top of the rice mixture in a single layer.

4. Cover and bake. Cover the dish tightly and bake for 40 minutes. Check the thickest part of a chop with an instant-read thermometer, keeping the probe away from the bone if using bone-in chops. Pork chops are safe to eat when they reach 145°F (63°C) and rest for at least 3 minutes.

5. Finish the rice. Check a spoonful of rice from near the center and another from an edge. If the pork has reached temperature but the rice is still firm, transfer the chops to a plate and cover them loosely. Stir the rice, cover the dish again, and bake for another 5 to 15 minutes, until the grains are tender. If the mixture looks dry, stir in a few tablespoons of hot broth or water before returning it to the oven.

6. Serve. Return the chops to the dish. If the rice is tender and you want a little color on top, uncover the casserole and bake for about 5 minutes more. Let the pork rest for at least 3 minutes before serving. Sprinkle with parsley, if using.

The chops may finish before the rice, especially if they are thin. Taking them out while the rice finishes keeps them from drying out. An uncovered finish is optional; it will not brown the pork as deeply as searing it in a skillet.

Choosing the Rice and Pork Chops

Regular long-grain white rice is the most predictable choice for this casserole. It cooks in the covered dish while the onion softens and the soup blends into the broth. There is no need to cook or rinse the rice first.

Avoid swapping in instant rice, brown rice, or wild rice without changing the recipe. Instant rice cooks much faster and can turn soft before the pork is ready. Brown and wild rice generally need more liquid and a longer cooking time, which makes them poor direct substitutes when raw pork chops are baking on top.

Boneless chops about 3/4 to 1 inch thick are easy to portion and usually hold up well during baking. Bone-in chops can also work, though their shape may make it harder to arrange four in one layer. Very thin chops are more likely to overcook before the rice becomes tender. If thin chops are what you have, check their temperature early and remove them as soon as they reach 145°F (63°C).

Condensed cream of mushroom soup supplies much of the casserole’s seasoning and texture. Brands vary in saltiness, so low-sodium broth gives you more control. The soup goes into the dish undiluted, then the measured broth provides the liquid the rice needs. For a different flavor, condensed cream of chicken soup can replace the mushroom soup.

How to Keep the Rice Tender

A covered baking dish traps the steam that cooks the rice. Press the foil firmly around the rim, particularly at the corners, or use a lid that fits closely. A sheet of foil laid loosely over the top can let enough moisture escape to leave hard grains around the edges.

Spread the rice across the bottom of the dish before adding the pork. Clumps of dry rice above the liquid may not cook evenly. When checking for doneness, taste grains from more than one spot; rice at the center can be tender while rice near the side of the dish still needs time.

Ovens, baking dishes, and pork chop thicknesses vary, so the baking time is a range rather than a promise. A glass or ceramic dish may heat differently from a metal pan. If the rice is firm after 40 minutes, keep it covered and give it more time. Add a small splash of hot liquid only if the mixture is drying out. Too much extra broth can leave the finished casserole soupy.

If the rice is tender but the mixture looks a little loose, let the dish stand uncovered for 5 minutes before serving. The rice will continue to absorb some liquid as it rests.

Serving and Storing Leftovers

The casserole is filling on its own. Steamed green beans, broccoli, or a simple salad adds something fresh without requiring another complicated dish. Spoon the rice from beneath each chop so every serving gets some of the onion and creamy sauce.

Refrigerate leftovers promptly in a covered container and use them within 3 to 4 days. Reheat until the pork and rice are hot throughout, reaching 165°F (74°C). A splash of water or broth helps loosen rice that has thickened in the refrigerator. For even reheating, cut the pork into smaller pieces and stir the rice partway through.

This is a one-dish dinner with a little flexibility built in: check the meat by temperature, check the rice by tasting it, and let whichever needs more time finish cooking. That small pause at the oven is what keeps both parts of the casserole worth eating.