Pork Chop and Rice Casserole
User Reviews
5
Pork Chop and Rice Casserole
Description
The recipe assembles a casserole layering uncooked long grain white rice with condensed cream of mushroom soup and low-sodium beef broth, seasoned with garlic powder, dried chives, and onion powder. Bone-in thick pork chops are patted dry, placed atop the rice mixture, and sprinkled with onion soup mix or another seasoning blend to add flavor and aroma.
Baked covered at 350°F for approximately 75 to 90 minutes, the casserole delivers tender and creamy rice alongside fully cooked pork chops with subtle onion and herb notes. The rice texture is creamy and fluffy, similar to risotto, achieved by the slow absorption of flavorful liquids during baking.
The dish can be garnished with freshly chopped parsley or basil to brighten the presentation and add fresh herbal notes. It makes a complete meal requiring minimal preparation and cleanup, suitable for family dinners or casual gatherings.
Notes indicate smaller or boneless pork chops require less cooking time; in that case, the pork is removed once cooked, and the rice continues baking until done. The recipe advises against substituting different rice types due to liquid and timing differences and suggests halving ingredients for two servings using a smaller baking dish.
Ingredients
- 1 (10.5 oz) condensed cream of mushroom soup from can
- 2 cups beef broth low-sodium
- 1 cup long grain white rice uncooked
- ¼ teaspoon garlic powder
- ¼ teaspoon chives dried
- ¼ teaspoon onion powder
- 4 pork chop about 1 lb. each, bone-in, thick-cut
- 1 (1 ounce) onion soup and dip mix or other seasoning of choice, see notes below, Lipton brand, packet
- parsley or basil, chopped, optional garnish
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
- Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops to taste. If you don’t like a strong onion flavor or if you don’t want the chops too salty, use just a portion of the seasoning (not the whole packet).
- Cover the dish tightly with foil and bake for 1 hour, 15 minutes - 1 hour, 30 minutes, or until the rice is tender and the pork chops are cooked through.
- Remove the pork chops to a platter. Fluff the rice with a fork (it should be tender and creamy, almost like risotto).
- Garnish the rice and pork chops with fresh herbs and serve!
Notes
- Adjust cooking time if using smaller or boneless pork chops to prevent overcooking; remove chops when done and continue baking rice.
- Use only long grain white rice; other rice types need different liquid amounts and cooking times and are not recommended.
- For smaller portions, halve the ingredients and use an 8-inch square baking dish.
- Check pork chops reach 145°F internal temperature for safe doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 4148 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 414.8kcal | 21% |
| Carbohydrates | 42.9g | 14% |
| Protein | 25.8g | 52% |
| Fat | 14.9g | 23% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 5.9g | 30% |
| Cholesterol | 61.9mg | 21% |
| Sodium | 834.9mg | 35% |
| Potassium | 545.1mg | 12% |
| Fiber | 0.6g | 2% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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