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Pork Chops Casserole

Pork chops casserole bakes right over rice in a creamy mushroom broth, so the rice soaks up pork drippings for a tender, one-pan comfort dinner. Bake at 350°F until the rice is cooked through and the cheddar turns golden on top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 6 bone-in pork chops
  • 1 Salt, pepper, garlic powder to taste
  • 2 tbsp oil
Rice and creamy mushroom broth
  • 1.5 cup long-grain white rice, uncooked
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) onion soup mix
  • 2.5 cup chicken broth
Topping
  • 1 cup shredded cheddar cheese
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 350°F and grease a 9x13 baking dish so the rice and pork release easily. The dish should be ready before you start searing.
Sear the pork chops
  1. Season the bone-in pork chops with salt, pepper, and garlic powder to taste, then sear in oil over medium-high heat for 2–3 minutes per side. Look for browned edges and a deep color before you set them aside.
Assemble the casserole
  1. Spread the uncooked long-grain white rice in the greased baking dish in an even layer. This helps it cook uniformly in the broth.
  2. Whisk the cream of mushroom soup with the onion soup mix and chicken broth until smooth. Pour the creamy mushroom broth over the rice so it’s evenly moistened.
  3. Nestle the seared pork chops on top of the rice mixture. Arrange them so they sit partially into the liquid for better absorption.
Bake and finish
  1. Cover the dish tightly with foil and bake for 40 minutes at 350°F. You should see bubbling around the edges as it cooks.
  2. Uncover, top with shredded cheddar cheese, and bake for 10 more minutes at 350°F until the rice is cooked and the cheese is golden. The surface should look browned and slightly set.
  3. Garnish with fresh parsley right before serving. The bright green garnish adds color over the golden cheese.

Notes

Pro tip: Make sure the foil is sealed tightly during the first bake so steam cooks the rice evenly. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven at 325°F until hot. Freezing is not recommended for best rice texture. If you need a lighter option, use reduced-sodium cream of mushroom soup and reduced-sodium chicken broth.