Pork Chops and Rice Casserole
Hearty and filling, this Pork Chops and Rice Casserole recipe cooks up in one dish for an easy dinner. Pair with your veggie of choice for a healthy, delicious meal the whole family will love!
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Hands off and easy to make, this pork chop and rice bake requires very little prep but results in a filling meal everyone will love.
Why This Recipe Works
Featuring filling rice, tender pork chops, and a blend of comforting seasonings, this dish is great to make when you want something simple but satisfying!
Most of the ingredients are pantry staples, so all you need to do is pick up some pork chops. With very little to do during the cooking process, this recipe frees you up to prepare a veggie side dish.
And if your family loves pork, they'll also enjoy this Slow Cooker Pork Roast or Pork Medallions with Onion Gravy!
Ingredients Needed
- Pork Chops: The pork chops cook right alongside the rice for a tender and juicy result! I prefer bone-in pork chops for this dish, but boneless pork chops are also an option.
- Seasonings: I use a blend of smoked paprika, garlic powder, onion powder, salt and black pepper.
- Butter: salted or unsalted both work fine.
- Garlic: Fresh minced is always best!
- Long-Grain Rice: The heartiness of long-grain rice pairs perfectly with the pork chops, I like to use Jasmine rice.
- Beef Broth: Chicken broth or vegetable broth are also options, but I love the beefy flavor that beef stock provides.
- Canned French Onion Soup: Adds moisture to cook the rice and additional flavor for your pork chop rice bake.
How to Make this Pork Chops and Rice Recipe
- Step 1: Mix the spices together in a small bowl.
- Step 2: Pat the pork chops dry with paper towels, then season all over with the spices.
- Step 3: Add the pork chops to a hot pan with some olive oil.
- Step 4: Sear quickly then flip and sear again then remove to a plate.
- Step 5: Add butter and garlic to the skillet and saute until fragrant.
- Step 6: Add in the uncooked rice.
- Step 7: Whisk in the beef stock and French onion soup.
- Step 8: Place the seared pork chops on top of the rice, cover and bake.
Recipe Tips
- Be sure to use an oven-safe dish to cook your rice and pork chops in.
- While in the oven, make sure the lid or foil are on the dish nice and tight. This will keep in moisture and ensure more even cooking.
- If your pork chops are thinner, check for doneness at the 30-minute mark. If the pork seems done, remove it from the dish and cover it with foil to keep it hot while the rice finishes cooking.
- Use a meat thermometer to check for an internal temperature of at least 145 degrees F to ensure the chops are fully cooked.
- Allow leftovers to cool to room temperature, then transfer to an airtight container and store in the fridge for 3 to 4 days.
- Serve with a quick and easy veggie like Pan Fried Asparagus, steamed broccoli, or Green Beans with Bacon.
Recipe FAQ's
Yes, as long as you cook the pork chops until they're done, it's perfectly safe to cook pork and rice in the same dish.
I recommend covering the dish for the first half hour of baking so moisture doesn't escape, which can lead to dry or tough pork chops. If you don't have a lid for your pot, use some aluminum foil and fasten it tightly.
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Pork Chops and Rice Casserole
Equipment
- 1 skillet
Ingredients
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 bone in pork chops 1-inch thick see notes
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 cups uncooked long grain rice
- 2 cups beef broth low sodium
- 1 (10 ounce) can french onion soup
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350 degrees
- In a small bowl mix the garlic powder, paprika, onion powder, salt, and pepper until combined.
- Place the pork chops on a cutting board and pat them dry with paper towels. Season the pork chops evenly with the spice mixture.
- Heat a large 12-inch oven-safe skillet on medium-high heat, add the olive oil. Place the pork chops into the hot skillet and sear 1-2 minutes, flip, and sear another 1-2 minutes. You're just trying to get some color on the chops, not cook them. Remove the pork chops to a plate.
- Add the butter and garlic and melt the butter, then add in the uncooked rice and stir until the butter is absorbed.
- Pour in the beef stock and French onion soup and stir until combined.
- Place the seasoned pork chops on top of the rice, place a lid on the skillet or cover with aluminum foil, and bake for 30 minutes.
- Remove the lid or foil and bake another 15-20 minutes or until the pork chops are 145 degrees and rice is tender.
Notes
- You want to use at least 1-inch-thick pork chops so they don't dry out and bake the whole time. Be careful using boneless pork chops, as they cook much faster.
- To use thinner pork chops, check them with a thermometer at the 30-minute mark. They should be 145 degrees at this point. Remove them to a plate, tent them with foil, and finish cooking the rice as directed.
- No matter the size of your chops, I recommend checking them with a meat thermometer after 30 minutes if they have reached 145 degrees, move them to a place.
Haha love that Joann! Happy it was a hit!
I made this last night for guests. I told them we were all guinea pigs. Oh my, this dish was delicious! It was a hit with everyone! This is definitely a keeper! Thank you for sharing!
You can just replace it with more beef broth. You won't have that onion flavor in the rice though. You can also saute some onions and add that to the rice if you prefer.
Hello - this looks amazing. Do you by chance have an alternate for the French onion soup? I try to stay away from seed oils.