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!
Why You’ll Love This Recipe
- Hearty
- Cheesy
- One-pan
- Savory
Pork Chop & Rice Casserole
For this delicious casserole, you’ll need the following ingredeints:
Ingredients
- 1 pound boneless pork chops (seasoned) – Brings juicy, flavorful protein.
- 1 ½ cups uncooked rice – Soaks up the creamy, savory sauce.
- 1 (16-ounce) can chicken broth – Infuses rich, savory flavor.
- 1 (10-ounce) can cream of chicken soup – Creates a creamy, velvety base.
- 1 cup 2% milk – Smooths out the sauce for richness.
- ½ cup shredded Cheddar cheese – Melts into gooey, cheesy goodness.
- 2 garlic cloves, minced – Adds bold, aromatic punch.
- 2 onions, diced – Adds sweet, caramelized depth to the dish.
- Salt and ground black pepper to taste – Seasons everything perfectly.
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!
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:
- 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.
- 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.
- 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.
- 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.
Freezer-friendly?
Yes, bake, cool, then freeze—reheat at 350°F for 25 minutes.
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.
What Others Are Saying About the Recipe
- Lila: “One-pan magic—family loved the cheesy rice!”
- Dean: “Pork was juicy, rice perfect—total comfort!”
- Sana: “So easy—weeknight dinner lifesaver!”
Outro
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.