Pork Chops and Rice Casserole: Easy Oven-Baked Recipe How-To

If you’re craving a cozy, reliable dinner that practically cooks itself, this Pork Chops and Rice Casserole is the kind of dish that feels like a hug on a plate. Imagine tender, well-seasoned pork chops nestled on a bed of creamy, savory rice—every scoop brimming with flavor and just the right amount of richness. Whether it’s a busy weeknight or a slow Sunday, this casserole offers comfort without fuss. In the steps ahead, I’ll walk you through exactly how to get juicy chops, fluffy rice, and a bubbling, golden top. You’ll also find helpful timing, tips, and answers to common questions so you can cook with confidence from start to finish.

Why This Pork Chops and Rice Casserole Will Win You Over

This casserole brings together everything we love about a classic family dinner: simple prep, satisfying flavors, and a one-dish bake that frees you up to relax while the oven does the heavy lifting. The rice soaks up a rich mixture of broth and creamy soup, turning delicately tender beneath the pork. As the chops rest on top, they baste the rice with savory juices, which means every bite tastes like it’s been simmering all day. It’s approachable, deeply comforting, and flexible enough to adapt to the ingredients you already have on hand.

What You’ll Need: Ingredients for the Casserole

• 4 bone-in pork chops (about 1 inch thick): Bone helps keep the meat juicy, and the drippings season the rice beneath.
• 1 cup long-grain white rice (uncooked): Long-grain holds its shape in the oven and cooks up fluffy, not sticky.
• 1 can (10.5 oz) condensed cream of mushroom soup: Adds body, a touch of richness, and classic savory depth.
• 1 1/2 cups low-sodium chicken broth: The main cooking liquid that tenderizes the rice and balances the soup’s creaminess.
• 1/2 cup milk (whole or 2%): Lightens the soup and creates a silky texture without heaviness.
• 1 small onion, finely chopped: Sweetens and rounds out the flavor as it cooks down into the rice.
• 2 cloves garlic, minced: A warm, aromatic base note that elevates the whole dish.
• 1 tablespoon olive oil (or butter): For searing the chops and starting the aromatics.
• 1 teaspoon paprika: Adds gentle warmth and a beautiful color to the pork.
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped): Earthy herbal lift that complements mushroom and pork.
• Salt and black pepper, to taste: Essential for building flavor in both the chops and the rice.
• 2 tablespoons fresh parsley, chopped (optional): A fresh, green finish that brightens the creamy base.
• Optional extras: Sliced mushrooms or a handful of frozen peas for extra texture and color.

How to Make It: A Clear, Step-by-Step Walkthrough

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Starting with a hot oven ensures the rice cooks evenly and the casserole bubbles gently.
2. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, paprika, and thyme. Dry surfaces sear better, which locks in moisture and flavor.
3. Warm the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until lightly golden. Remove to a plate. Don’t cook them through—just get color.
4. Reduce heat to medium. In the same skillet, add the onion and a pinch of salt; sauté 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant. This step builds layers of flavor for the rice.
5. Rinse the rice briefly under cool water and drain well. Add the rice to the baking dish along with the sautéed onion and garlic, spreading into an even layer. A quick rinse helps the grains cook fluffy.
6. In a bowl, whisk together the condensed soup, chicken broth, and milk until smooth. Taste and season with a little salt and pepper if needed (remember the soup is salted). Pour this mixture evenly over the rice.
7. If you like, scatter in sliced mushrooms or a handful of frozen peas for extra color and texture.
8. Nestle the seared pork chops on top of the rice. The meat should sit above the liquid rather than submerged; this helps keep the chops from overcooking.
9. Cover the dish tightly with foil. Bake for 50–60 minutes, checking at the 45-minute mark. The casserole is done when the rice is tender and the pork’s internal temperature reaches 145°F (63°C).
10. Optional: Remove the foil for the last 5–10 minutes to lightly brown the top and evaporate any excess moisture. If the rice still seems wet but nearly tender, a brief uncovered finish helps it set.
11. Transfer the dish to a cooling rack and let it rest, covered, for 5–10 minutes. This short rest finishes the rice and redistributes juices in the chops.
12. Sprinkle with parsley, taste for seasoning, and serve warm, making sure each plate gets both a chop and a generous scoop of the creamy rice.

Time, Temperature, and Prep at a Glance

• Prep time: 15–20 minutes
• Bake time: 50–60 minutes at 350°F (175°C)
• Rest time: 5–10 minutes before serving
• Total time: About 1 hour 20 minutes
• Yield: Serves 4
• Pan size: 9x13-inch casserole dish
• When it’s ready: The rice is tender, the sauce is creamy (not soupy), and the pork reads 145°F (63°C) in the thickest part.

Pro Tips to Nail the Recipe

• Choose the right rice. Long-grain white rice works best. Avoid instant rice, which can overcook and turn mushy under a long bake.
• Sear for flavor, not doneness. A quick sear adds color and savory depth without drying out the chops in the oven.
• Cover tightly. A snug foil cover traps steam so the rice cooks evenly. If your dish doesn’t seal well, add a second layer of foil.
• Check early. Ovens vary. Start checking around 45 minutes so the chops don’t overcook. If the pork is ready before the rice, remove the chops to a plate, cover them, and return the dish (without the chops) to the oven until the rice finishes.
• Resting matters. A few minutes off the heat lets the rice absorb any remaining liquid and keeps the chops juicy.
• Go low-sodium where you can. Using low-sodium broth and condensed soup lets you control salt more precisely.
• Flavor variations. Swap thyme for rosemary, add a splash of dry white wine to the liquid, or stir in a spoonful of Dijon for a gentle tang.
• Make it dairy-free. Use a dairy-free condensed mushroom soup and unsweetened almond milk or oat milk. It still bakes up beautifully creamy.
• Brown rice option. If substituting brown rice, increase the broth by 1/2 cup and extend the bake time by 15–20 minutes, checking for tenderness.

Nutrition at a Glance

These numbers are approximate and will vary with the specific brands and chop sizes you use. Based on 4 servings:

Tip: To lower sodium, use low-sodium broth and condensed soup and go lighter on added salt. Trim visible fat from the chops to reduce saturated fat.

Questions People Often Ask

Can I use boneless pork chops?

Yes. Boneless chops work well, but they tend to cook faster. Start checking them at the 40–45 minute mark. Keep them on the thicker side (at least 1 inch) for the juiciest result.

Can I swap in brown or wild rice?

You can. Brown rice needs more liquid and time—add 1/2 cup extra broth and bake 15–20 minutes longer. Wild rice blends may need even more time; check package guidance and adjust accordingly.

Is this casserole make-ahead or freezer-friendly?

Yes, with a few notes. Assemble the casserole (without baking), cover, and refrigerate up to 24 hours; add 5–10 minutes to the bake time if going straight from the fridge. For freezing, assemble without searing the chops, wrap tightly, and freeze up to 2 months. Thaw overnight, sear chops, then bake as directed.

A Warm Send‑Off

There’s something undeniably uplifting about pulling a bubbling casserole from the oven and calling everyone to the table. This Pork Chops and Rice Casserole is dependable, hearty, and full of the kind of flavor that feels familiar in the best way. With just a handful of ingredients and a little patience, you’ll have a one-dish meal that invites seconds and makes great leftovers. I hope it brings ease to your week and a bit of simple joy to your kitchen. If you make it, I’d love to hear how you personalized it—your favorite herbs, a handful of mushrooms, or a new side salad to pair alongside. Happy cooking.