This easy Pork Chops and Rice Casserole is a comforting dish that combines juicy pork chops with tender rice and delicious seasonings all in one pot. Simple and hearty!
I love how this meal saves time and mess. Just pop it in the oven and let it work its magic while you relax. Plus, the flavors blend together perfectly—it’s a real family favorite!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best for flavor and juiciness. If you prefer, boneless pork chops or even chicken thighs can be used as a substitution. Just adjust cooking times accordingly since they may cook faster.
Rice: Long-grain white rice is ideal in this casserole for its texture, but you can swap it with jasmine or basmati rice for a different flavor. Brown rice works, but you’ll need to increase the liquid and cooking time.
Chicken Broth: Opt for low-sodium broth to control the saltiness. If you’re vegetarian, try vegetable broth for a lighter taste that pairs nicely with the dish.
Frozen Peas: These add color and sweetness. If you don’t have them, any frozen veggie like corn or green beans can work, or use fresh peas if available.
Herbs: Dried thyme or Italian seasoning enhances the flavor. Fresh herbs like rosemary or parsley can be great alternatives that offer a fresher taste.
How Do I Get Perfectly Sear My Pork Chops?
Searing pork chops is essential for adding color and flavor. Here’s how to do it right:
- Make sure your skillet is hot before adding the oil. This prevents sticking.
- Let pork chops come to room temperature first—this helps them cook evenly.
- Do not overcrowd the skillet. If needed, sear them in batches.
- Cook for about 3-4 minutes on each side. You’re looking for a golden-brown crust!
Letting the pork rest before adding it back to the rice ensures it’s juicy and tender. Enjoy your cooking!
Pork Chops and Rice Casserole
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 ¾ cups chicken broth
- 1 cup water
- 1 cup frozen peas
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon paprika (optional)
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1 hour of cooking time, which includes baking. With just one hour and 15 minutes, you’ll have a delicious meal ready to go!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Getting it warmed up early ensures everything cooks evenly later on.
2. Prepare the Pork Chops:
Generously season the pork chops on both sides with salt, pepper, and paprika if you’re using it for an extra kick. The seasoning enhances the flavor of the meat.
3. Sear the Pork Chops:
In a large oven-safe skillet or casserole dish, heat the oil over medium-high heat. Once hot, carefully add the pork chops. Sear them for about 3-4 minutes per side until they are beautifully browned. Once done, remove the pork chops and set them aside.
4. Sauté the Onions and Garlic:
In the same skillet, add the chopped onion and cook for about 3 minutes, stirring until they’re softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
5. Add the Rice:
Stir in the uncooked rice, ensuring it’s well coated with the oil and onion mixture. This step adds extra flavor to the rice.
6. Combine the Liquids:
Pour in the chicken broth and water. Add the dried thyme. Mix everything together and bring it to a gentle simmer.
7. Incorporate the Peas:
Add the frozen peas and butter to the pot, stirring until the butter is melted and everything is combined.
8. Nestle the Pork Chops:
Return the seared pork chops back into the skillet, placing them on top of the rice mixture.
9. Cover and Bake:
Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes without removing the foil, allowing all the flavors to meld together.
10. Final Baking:
After 45 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes. This will help the pork chops brown nicely and finish cooking the rice.
11. Rest Before Serving:
Remove the casserole from the oven and let it rest for about 5 minutes. This makes sure everything sets nicely.
12. Garnish and Enjoy!
Sprinkle with fresh chopped parsley for a pop of color and serve warm. Enjoy your delicious and comforting Pork Chops and Rice Casserole!
This dish is perfect for a weeknight dinner and is sure to please the whole family!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used, but they may cook faster, so check their doneness a few minutes earlier than the recipe suggests. Make sure they reach an internal temperature of 145°F (63°C) for safe consumption.
Can I Make This Recipe With Brown Rice?
Absolutely! If using brown rice, you’ll need to increase the cooking time and add more liquid. Use 2 cups of broth and 1 cup of water, and bake for about 1 hour total, checking the rice for doneness.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of water or broth to bring back moisture.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like carrots, bell peppers, or green beans. Just ensure they are cut into small pieces and added to the dish when you incorporate the rice to ensure they cook through properly.