Easy Baked Pork Chops and Rice

Pork chops and rice in a casserole dish with gold spoons

Easy Baked Pork Chops and Rice

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!

Prep: 10

Cook: 45

Total: 55

Yield:8 servings

Equipment

Large bowl
9x13 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 9x13-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.

Notes

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.

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 8 using pork loin chops. 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 8. Result will be the weight of one serving.

Nutrition

Recipe By:Sam Guarnieri