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This pork chops and rice recipe is super simple and loaded with flavor! Juicy pork chops sit atop a bed of zesty and creamy rice. This easy recipe requires just 10 minutes of prep and leaves the oven to do all the hard work!
What Makes This Recipe So Good
- It requires minimal effort and comes together in just a few easy steps! Simply season the pork chops, mix together the rice, then layer everything in a casserole dish. The oven does all the heavy lifting in this basic recipe!
- The pork chops and rice are cooked to tender and flavorful perfection! It’s almost magical how you bake everything in the same dish and somehow each component cooks up beautifully. Throw this recipe together when you’re craving something wholesome, yet easy.
- It’s exploding with zesty and delicious flavor! Savory spices and creamy soups load this easy casserole up with tasty seasonings. This pork chops and rice recipe is comforting and utterly irresistible!
Key Ingredients
Boneless Pork Chops – Begin by patting the pork chops dry with paper towel. In drying the pork chops, they will bake crispier on the outside while remaining juicy on the inside. Once dried, coat the pork chops in a few simple spices before layering them into this dish. Because the pork chops cook in the same dish as the other ingredients, they will soak up as much flavor as possible!
Cream of Mushroom Soup – This can of condensed soup contributes incredible richness to this comforting pork chops and rice recipe. Cream of mushroom soup is much thicker than most soups, though can be found in the soup aisle of most grocery stores. If you can’t locate cream of mushroom soup, use an extra can of cream of chicken soup instead.
Long Grain White Rice – This long and skinny grain bakes up perfectly in this dish! Basmati rice and jasmine rice are both types of long grain white rices and will also work in this dish. The reason for long grain is because it fluffs up, though maintains its shape after cooking. Avoid using brown rice as it takes much longer to cook than white rice does.
Chef’s Tips
- Spread the rice mixture into an even layer at the bottom of your casserole dish. If all the rice is sitting in one spot, it will clump up when cooked and/or bake unevenly. Therefore, by ensuring the rice layer is even before placing the pork chops on top, everything will cook uniformly!
- Don’t worry if the casserole still look a little soupy after baking! Simply leave the dish on the counter for 10-15 minutes before serving and the rice will continue to soak up the liquid. This also gives the pork chops enough time to rest and reabsorb their juices making this dish that much more flavorful!
- Pork chops are done cooking once they’ve reached an internal temperate of 145° Fahrenheit. If you’re worried whether or not yours have cooked all the way through, simply give them a check and if not, add them back into the oven for another 10-15 minutes. However, if you’re afraid of overcooking the pork, you can easily remove them from the dish then add the dish back into the oven to allow the rice to finish cooking. Once the rice is done, layer the pork chops back on top and serve!
More Easy Dinner Recipes You’ll Love
- Philly Cheesesteak Casserole
- Mexican Chicken and Rice Bake
- Jerk Salmon with Mango Salsa
- Crockpot Marry Me Chicken
- Instant Pot Orange Chicken
- Poppy Seed Chicken
- Creamy Garlic Chicken
- Instant Pot Mississippi Pot Roast
- Meatball Casserole
- Chicken Pot Pie Casserole
- Chicken Cordon Bleu Casserole
- Dreamy Instant Pot Chicken and Rice
- Kielbasa and Cabbage
- Mexican Chicken Salad (Ensalada de Pollo)
Easy Baked Pork Chops and Rice
Equipment
- Large bowl
- 9×13 baking dish
Ingredients
- 8 boneless pork chops see Notes
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 10-ounce can cream of mushroom soup
- 1 10-ounce can cream of chicken soup
- 1 ½ cups chicken broth
- 1 cup long grain white rice
Instructions
- Preheat oven to 350° Fahrenheit and lightly grease a 9×13-inch baking dish.
- Pat pork chops dry with a paper towel then evenly season both sides with the salt, pepper, onion powder, and garlic powder.
- Place the cream of mushroom soup, cream of chicken soup, chicken broth, and white rice in a large bowl and mix together then transfer to the baking dish.
- Top rice mixture with the pork chops in an even layer then cover with aluminum foil and bake
- Cover baking dish with aluminum foil and bake for 45-50 minutes or until pork chops are cooked through and rice is tender.
- Boneless Pork Chops: Feel free to use bone-in pork chops in this recipe if you’d like! However, I’d recommend using only 6 bone-in pork chops as they are typically much larger than boneless pork chops.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Excellent! Easy to make. Delicious 😋
So glad you enjoyed it, Elaine! 🙂
This was so delicious. I always used the campbells receipe but it calls for water and no chicken soup or broth this was fantastic!
So glad you loved it, Margie! 😊
One of my families favorite dishes!!! So easy and delicious.
Thank you so much, Lana!
Loved this. Next time I’ll try it with chicken. So easy!!
So glad you loved it, Linda! Thanks for sharing! 🙂
have not made this yet was wondering if you could use minute rice?
Hi, Deborah! One minute rice would work as well- just follow the instructions on the packaging to cook it accordingly! 🙂
should you cook minute rice accordingly and precook pork chops?
You’d have to cook each separately – minute rice would cook too quickly to include it in the dish with the pork chops.
Can you use long grain brown rice in receipt instead of white
Sure thing!
This was super yummy but for some reason my pork chops came out tough and chewy. I used boneless thin cut pork chops and cooked for the amount of time stated in the recipe. Any ideas what I could do differently next time to make them more tender?
Hmmm. Depending on how thin they were, it’s possible they overcooked, which would’ve given them that tough texture you describe. I’m so sorry you had that result, Audra!
Can I use an 8×8 dish instead of the 9×13?
You can but I wouldn’t necessarily recommend it, unless you’re scaling down the recipe to accommodate. The same amounts in a smaller pan would take longer to cook completely, and the dish would likely cook unevenly.
I use thin cut pork chops and brown them first.
So easy and tasty! I will decrease the salt a bit next time but otherwise perfect for a simple family meal.
Thanks so much, Beth! I’m so glad you enjoyed it! Let us know how you like it with the reduced salt, too.
So good ! I added frozen mixed veggies and it was perfect
That’s a great addition, Amber! Thank you for sharing – so happy you liked the recipe!
Thank you Sam it turned out perfect
So happy you enjoyed the pork chops, Rick! Thank you for your review!