Pork Chops and Rice Casserole

This Pork Chops and Rice bake all comes together in one skillet for a super easy and hearty dinner, perfect to pair with your favorite veggie!

Course Entrees

Cuisine American

Keyword pork chop rice bake, pork chops

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 407kcal

Author Wendie

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.

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.