Pork Chop and Rice Casserole With Uncooked Rice, No Precooking

Pork Chops and Rice Bake with No Separate Pot

Uncooked long-grain white rice goes straight into the baking dish for this pork chop casserole. It cooks in a mixture of cream of mushroom soup, broth, and water while the pork chops bake on top. There’s no separate pot of rice to watch, but the dish does need a tight cover: trapped steam helps the grains cook through.

The timing depends partly on the chops. Thick chops can stay in the oven while the rice finishes; thin chops may be done sooner. A thermometer and a quick check of the rice are more useful than relying on the clock alone.

Ingredients and equipment

Yield: 4 servings
Prep time: About 15 minutes
Bake time: About 55 to 70 minutes, plus resting time

• 1 cup (about 185 g) uncooked long-grain white rice
• 1 can (10.5 ounces/298 g) condensed cream of mushroom soup
• 1 cup (240 ml) low-sodium chicken broth
• 3/4 cup (180 ml) water
• 1 small onion, finely chopped
• 1 teaspoon garlic powder, divided
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, or less if the broth and soup are salty
• 1/4 teaspoon freshly ground black pepper
• 4 boneless pork chops, about 3/4 to 1 inch thick (2 to 2.5 cm)
• 1 tablespoon olive oil, for greasing the dish
• Chopped parsley, optional, for serving

You’ll need a 9-by-13-inch (23-by-33-cm) baking dish, aluminum foil, and an instant-read thermometer. A dish with a tight-fitting oven-safe lid also works.

Use regular long-grain white rice, not instant rice. Brown rice needs a longer cooking time and a different amount of liquid, so it isn’t a direct substitute here. The soup should be condensed, straight from the can; don’t prepare it according to the can’s directions.

Bake the pork chops and rice

1. Heat the oven to 350°F (175°C). Lightly grease the baking dish with the olive oil.

2. Mix the rice base. Add the uncooked rice, condensed soup, broth, water, and onion to the dish. Stir until the soup is distributed and the rice is spread evenly across the bottom. Stir in 1/2 teaspoon of the garlic powder.

3. Season the chops. Pat the pork chops dry. Sprinkle both sides with the remaining garlic powder, paprika, thyme, salt, and pepper. Arrange them in a single layer over the rice mixture.

4. Cover and bake. Seal the dish tightly with foil, crimping it around the rim to hold in steam. Bake for 45 minutes without lifting the foil.

5. Check both components. Carefully open one corner of the foil, keeping your hands clear of the steam. Check the thickest part of a chop with an instant-read thermometer, avoiding the bone if using bone-in chops. Pork chops are safe at 145°F (63°C) followed by a 3-minute rest. Taste a little rice from the center of the dish. If the grains are still firm, cover the dish again and continue baking, checking every 10 minutes.

6. Rest before serving. Once the rice is tender and the chops have reached temperature, remove the dish from the oven. Let it stand for at least 5 minutes. Spoon the rice from beneath the chops and add parsley if you like.

The rice may take about 55 to 70 minutes in total. Ovens, baking dishes, and the thickness of the chops all affect the timing. If a chop reaches 145°F (63°C) before the rice is tender, transfer it to a plate and cover it loosely while the rice finishes. Return the chop to the dish for serving.

How to keep the rice from staying firm

The rice needs enough liquid, steady heat, and a covered dish. Spread it in an even layer before adding the chops so dry grains don’t sit above the liquid. A loose sheet of foil can let steam escape, especially around the corners of a rectangular dish. Press the foil firmly against the rim, or use a well-fitting lid.

Try not to uncover the casserole repeatedly during the first 45 minutes. After that, check the rice near the center, where it may cook more slowly than rice at the edges. A few firm grains mean it needs more time. If the dish looks dry as well, pour in 1/4 cup (60 ml) of hot water or broth around the chops, reseal it, and bake for another 10 minutes before checking again.

If the rice is tender but there’s still loose liquid in the dish, let the casserole rest uncovered for several minutes. The rice will absorb some of it as it stands. Avoid baking already-cooked rice uncovered for a long stretch just to dry the surface; the pork can overcook.

A wide baking dish gives the rice a relatively shallow layer. If you use a smaller, deeper dish, expect the center to take longer and check that the rice is fully tender before serving.

Choosing pork chops for this bake

Boneless chops about 3/4 to 1 inch thick are a practical match for the rice’s cooking time. Bone-in chops can work, though their shape may make it harder to arrange four in one layer. Very thin chops are likely to finish well before the rice, so plan to remove them as soon as they reach 145°F (63°C).

There’s no need to brown the chops first. Skipping that step keeps the recipe to one baking dish, though the covered chops won’t develop a browned crust. For a little color, you can briefly broil the finished casserole after the rice is tender and the foil is off. Watch it closely, and don’t use broiling as a substitute for checking the pork’s internal temperature.

The soup and broth provide much of the seasoning. If you use regular, rather than low-sodium, broth, reduce or omit the added salt. You can adjust the seasoning at the table once you’ve tasted the finished rice.

Storing leftovers

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

Reheat the pork and rice until they reach 165°F (74°C). A splash of water or broth helps loosen the rice; cover the container while reheating so it doesn’t dry out. Reheat only the portion you plan to eat.

A one-dish dinner that needs two checks

This casserole saves the separate rice pot by cooking the grains under the pork chops. Keep the dish tightly covered, then check the rice for tenderness and the pork with a thermometer. They may finish at different times, and removing the chops while the rice cooks a little longer is the simplest way to get both right.