Easy Pork Chop and Rice Casserole With Pantry Staples

Pork Chop Casserole with Just a Few Pantry Staples

Pork chops, long-grain rice, cream of mushroom soup, and an onion make a practical baked dinner with little prep. The rice cooks underneath the pork in a covered dish, absorbing the soup and broth as the chops bake. Water works in place of broth when you want to keep the grocery list short.

The main thing to watch is the rice. It needs enough liquid and a tightly covered dish to cook through. Pork chops can finish before the rice does, especially if they’re thin, so this recipe uses chops about 1 inch thick and includes a way to handle that difference.

Ingredients and equipment

Yield: 4 servings
Prep time: About 15 minutes
Bake time: About 45 to 60 minutes, plus any extra time needed for the rice
Equipment: A 9-by-13-inch baking dish, foil, and an instant-read thermometer

• 4 boneless pork chops, about 1 inch thick (roughly 1½ to 2 pounds, or 680 to 900 g total)
• 1 cup uncooked regular long-grain white rice (about 185 g)
• 1 can condensed cream of mushroom soup (10½ ounces, or about 300 g)
• 1¾ cups low-sodium chicken broth or water (415 ml)
• 1 medium onion, finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme, optional
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or less if using regular broth
• A little oil or cooking spray for the baking dish

Use regular long-grain white rice, not instant rice. Brown rice needs a longer cooking time and more liquid, which makes it a poor direct substitute here. Check the soup label if you need to avoid a particular ingredient or allergen.

How to make the casserole

1. Heat the oven and prepare the dish. Set the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.

2. Mix the rice layer. Add the uncooked rice, condensed soup, broth or water, chopped onion, garlic powder, thyme if using, and black pepper to the dish. Stir until the soup is evenly mixed into the liquid and the rice is spread across the bottom.

3. Add the pork. Season the chops lightly with the salt, then place them in a single layer over the rice. Keep the rice submerged as much as possible. If any grains have collected on top of the pork, brush them back into the liquid.

4. Cover and bake. Seal the dish tightly with foil and bake for 40 minutes. Carefully lift a corner of the foil, watching for hot steam. Check the thickest part of a chop with an instant-read thermometer, avoiding the bone if you used bone-in chops. Taste a little rice from the center of the dish.

5. Finish according to what’s done. Pork chops are safe to eat when they reach 145°F (63°C) and rest for at least 3 minutes. If the chops have reached that temperature but the rice is still firm, transfer the pork to a plate and cover it loosely. Stir the rice, reseal the baking dish, and return it to the oven until the grains are tender. If both the pork and rice need more time, cover the dish again and check after another 10 minutes.

6. Rest and serve. Once the rice is tender, let the casserole stand for 5 to 10 minutes. Stir the rice gently before serving it with the chops. If you removed the pork while the rice finished, return it to the dish just before serving.

Ovens, baking dishes, and chop thickness all affect the timing. The thermometer and a taste of the rice will tell you more than the clock.

Getting the rice and pork done at the same time

The foil does much of the work in this casserole. It holds in steam so the rice can absorb the liquid without drying out. Press it firmly around the rim of the dish, especially if the dish has handles or an uneven edge. A loose cover can leave the top layer of rice hard even when there was enough liquid at the start.

Chopping the onion finely also helps it soften during the rice’s cooking time. Large pieces may remain noticeably firm. There’s no need to brown the chops first for this version; placing them directly over the rice keeps preparation brief and lets their juices season the dish. The trade-off is that the pork won’t have a browned crust.

Choose chops of similar thickness so they finish at roughly the same time. Very thin chops are likely to overcook before regular rice becomes tender. If thin chops are what you have, cook the covered rice mixture on its own for about 20 minutes before adding the pork, then continue baking and check the chops early. The rice may still need more time after the pork comes out.

If the rice is firm and the dish looks dry when you check it, stir in a small splash of hot broth or water before covering it again. If there’s still plenty of liquid, leave it alone and give the rice more covered baking time. A few minutes of resting at the end will thicken the sauce, but resting won’t cook hard grains.

Broth, water, and simple changes

Chicken broth gives the rice a fuller savory flavor. Water makes a milder casserole and lets the soup, onion, and seasonings carry the dish. Both work because the condensed soup contributes flavor and body. If you use regular broth rather than low-sodium, reduce or omit the added salt; the soup also contains salt.

Dried thyme is optional. You can leave it out or use a small pinch of another dried herb you already keep on hand. For a little color, sprinkle chopped parsley over the finished dish, though it isn’t needed for the recipe. A side of green beans or a simple salad is enough to round out dinner without adding work to the casserole itself.

Bone-in chops can be used if they fit in one layer, but their shape and thickness vary. Check the meat near the bone with the thermometer, without touching the bone, and be prepared to remove individual chops as they reach temperature. Crowding or stacking the pork makes even cooking harder.

Storing leftovers

Refrigerate leftovers promptly in shallow, covered containers. Cooked rice and pork should not sit out for more than 2 hours, or more than 1 hour when the room or outdoor temperature is above 90°F (32°C). Keep leftovers refrigerated for up to 3 to 4 days.

Reheat a portion with a spoonful of water or broth to loosen the rice, covering it so it doesn’t dry out. Heat leftovers thoroughly to 165°F (74°C). The rice will be softer after reheating, but the soup-based sauce helps keep it from tasting dry.

This pork chop casserole is most useful on a night when dinner needs to come from familiar ingredients. Give the rice enough liquid, keep the dish covered, and check the pork separately. Those small checks let a short ingredient list turn into a dependable meal.