Imagine a busy weeknight when the craving for something hearty and comforting hits, and a pack of pork chops and some pantry staples are ready to save the day.

This Pork Chop Casserole with Rice delivers—juicy chops nestled in creamy, cheesy rice with a savory kick that warms the soul. Let’s get cooking!

Pork Chop & Rice Casserole

For this hearty casserole, you’ll need the following ingredeints:

Ingredients

Ingredient	Amount
Boneless Pork Chops (seasoned)	1 lb
Rice, uncooked	1 ½ cups
Chicken Broth (can)	16 oz
Cream of Chicken Soup (can)	10 oz
Milk (2%)	1 cup
Cheddar Cheese, shredded	½ cup
Garlic, minced	2 cloves
Onions, diced	2
Salt & Black Pepper	To taste

Optional Add-Ons

• ½ tsp smoked paprika – Mixes in for a smoky, warm flavor.
• ¼ cup diced bell peppers – Adds color and a sweet crunch.
• 1 tbsp fresh parsley, chopped – Sprinkles a fresh, herby finish.

Tools You’ll Need

• 3-quart casserole dish – Bakes the casserole into a cohesive meal.
• Whisk – Blends the sauce smooth and lump-free.
• Skillet – Sears pork chops for extra flavor.
• Spatula or spoon – Stirs and layers ingredients neatly.
• Aluminum foil – Covers for even cooking.

Step-by-Step Instructions

Step 1: Preheat and Prep

Set the oven to 350°F (175°C) to warm up—takes about 10 minutes. Grease a 3-quart casserole dish with butter or spray to prevent sticking.

Step 2: Season Pork Chops

Pat the 1 pound boneless pork chops dry—sprinkle both sides with salt and black pepper to taste, plus any favorite seasonings (like garlic powder). Set aside to lock in flavor.

Step 3: Sear the Chops

Heat a skillet over medium-high with a drizzle of oil—sear the pork chops 2-3 minutes per side ‘til golden, not fully cooked. Let them rest—adds a flavorful crust.

Step 4: Mix the Rice Base

In the casserole dish, whisk together the 1 (16-ounce) can chicken broth, 1 (10-ounce) can cream of chicken soup, and 1 cup 2% milk ‘til smooth. Should look creamy and rich—base is ready.

Step 5: Add Rice and Cheese

Stir the 1 ½ cups uncooked rice, ½ cup shredded Cheddar cheese, diced onions, and minced garlic into the liquid mix—season with a pinch of salt and pepper. Ensure rice is fully submerged.

Step 6: Layer the Chops

Place the seared pork chops in a single layer on top of the rice mixture—press gently so they nestle in. Sprinkle a bit more black pepper over the chops for extra zing.

Step 7: Cover and Bake

Cover the dish tightly with aluminum foil—bake for 50 minutes to let the rice start absorbing the liquid. Foil keeps everything moist and tender.

Step 8: Finish and Serve

Uncover and bake 25-30 minutes more ‘til the rice is tender and pork chops are golden (internal temp 145°F). Let rest 10 minutes, then scoop and serve—warm and comforting!

Read More Rice Casserole Recipes:

• Pineapple Chicken and Rice Casserole
• Cheesy Chicken and Rice Casserole
• French Onion Ground Beef and Rice Casserole

Storage and Serving

Store leftovers in an airtight container in the fridge for up to 4 days—reheat at 325°F for 15 minutes. Serve as a main dish with a green side or as a hearty all-in-one meal.

Nutritional Breakdown

Nutrient	Per Serving (6 servings total)
Calories	420 kcal
Fat	18g
Protein	22g
Total Carbs	42g
Fiber	2g
Net Carbs	40g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with steamed broccoli for a fresh, green balance.
• Pair with a cucumber salad for crisp contrast.
• Add roasted carrots for a sweet, earthy side.
• Enjoy with iced tea—refreshing and light.

Common Mistakes to Avoid

Some early attempts went wrong, so here’s how to dodge those pitfalls with extra clarity:

1. Overcooking pork chops and ending up with dry, tough meat – Searing too long or baking past 80 minutes dries out the chops, making them chewy; a rubbery batch taught a lesson—check internal temp at 145°F and pull them out.
2. Not submerging rice fully and getting crunchy, undercooked grains – If rice isn’t fully covered by liquid, it won’t cook evenly, leaving hard bits; a gritty scoop was a bummer—ensure rice is soaked in the sauce mix.
3. Skipping the sear and missing out on rich flavor – Placing raw chops in the casserole skips the caramelized crust, making the dish less savory; a bland batch proved it—sear for 2-3 minutes per side first.
4. Cutting too soon and serving a watery mess – Slicing into the casserole without resting lets liquid pool, making it sloppy; a runny plate was a fail—let it sit 10 minutes to set.

FAQs

Can I use brown rice?

Yes, but increase broth to 2 cups and bake 10-15 minutes longer.

No cream of chicken soup?

Use cream of mushroom or make a quick white sauce.

Can I add veggies?

Mix in ½ cup diced carrots or peas with the rice.

Final thoughts

When a hearty, no-fuss dinner is the goal, this Pork Chop Casserole with Rice hits every mark—juicy, cheesy, and oh-so-comforting. Toss it together for your next cozy meal, and pop back with a comment to share how it went—can’t wait to hear about it.