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Pork Chops Casserole Over Creamy Mushroom Rice

Pork chops casserole baked right over rice in a creamy mushroom broth until both are tender. The rice soaks up pork drippings for an oven pork chop dinner with spoon-tender rice and golden cheese.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 6 bone-in pork chops
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • 2 tbsp oil
Rice and sauce
  • 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
  • Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pork
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Set aside so it’s ready when the pork is finished.
  2. Season bone-in pork chops with salt, pepper, and garlic powder to taste. Heat oil over medium-high heat and sear pork chops 2–3 minutes per side until browned; set aside.
Build the casserole
  1. Spread uncooked long-grain white rice evenly in the greased baking dish. Keep it in a single layer for even cooking.
  2. Whisk cream of mushroom soup with onion soup mix and chicken broth until smooth. Pour the mixture over the rice so the liquid covers the top.
  3. Nestle the seared pork chops on top of the rice mixture. Press them slightly so they sit in the sauce.
Bake and finish
  1. Cover tightly with foil and bake at 350°F for 40 minutes. Look for rice edges starting to bubble under the sauce.
  2. Uncover and top with shredded cheddar cheese, then bake 10 more minutes at 350°F. The cheese should be golden and the rice should be cooked through when you test a bite.
  3. Garnish with fresh parsley for garnish and serve. Let it rest briefly so the sauce thickens slightly and clings to the rice.

Notes

For best texture, make sure the foil is sealed tightly during the first bake so the rice steams and absorbs the pork drippings. Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because the rice and mushroom sauce can loosen after thawing. If you want a lighter option, use reduced-fat cream of mushroom soup and reduced-fat cheddar while keeping the bake times the same.