Pork Chop Casserole

This easy Pork Chop Casserole recipe is a comfort food classic with all the right flavors for a hearty and satisfying dinner. Tender, juicy, seasoned pork chops combined with creamy, savory rice make this cozy, comforting casserole a family favorite.

For more easy rice casseroles for dinner try my Mexican chicken & rice bake, cheesy chicken & rice bake, and broccoli rice and cheese casserole.

this recipe!

Pork Chop & Rice Casserole

Once you sear the pork chops to lock-in the flavor, the rice and the creamy mushroom sauce are oven baked in the baking dish. I give my best tip for the pork chops not drying out!

The ranch seasoning and cream of mushroom soup give it a rich, satisfying flavor, while the mushrooms and onions add a delicious earthy note.

I love how as it bakes the juices and seasonings from the pork chops soak into the rice for more flavor. It’s a simple and tasty complete pork chop dinner for busy weeknights!

For more pork chop dinner recipes try my best ever honey garlic pork chops and slow cooker pork carnitas.

Ingredients

• Pork Chops
• Cooking Oil – use your favorite cooking oil like vegetable or olive oil
• Ranch Seasoning – provides the perfect seasoning
• Chicken Broth – store bought or my easy homemade chicken broth
• White Rice
• Mushrooms
• Onion
• Cream Of Mushroom Soup
• Parsley – chopped fresh parsley optional garnish

How To Make Pork Chop Casserole With Cream of Mushroom Soup

STEP ONE – Preheat your oven to 350 degrees Fahrenheit.

STEP TWO – In a skillet, heat the olive oil over medium-high heat. Season the pork chops with half of the ranch seasoning mix. Make sure each pork chop is fully coated on both sides.  

STEP THREE – Sear the pork chops for about 1-2 minutes on each side, until browned. You may need to work in batches. Remove from heat and set aside. You do not want the pork chops to be fully cooked or they will become dry and tough in the oven.

STEP FOUR – In a 9×13 inch ungreased casserole dish, combine the chicken broth, uncooked rice, mushrooms, sliced onions, cream of mushroom soup, and remaining half of the ranch seasoning mix. Stir until everything is well mixed. Spread the mixture evenly across the bottom.

STEP FIVE – Place the seared pork chops on top of the rice mixture, making sure they are spaced evenly.

STEP SIX – Cover the casserole dish tightly with aluminum foil.

STEP SEVEN – Bake in the preheated oven for 30-40 minutes or until the pork chops are fully cooked. Pork chops should reach a minimum internal temperature of 145 degrees Fahrenheit.

STEP NINE – Take the pork chops out and set aside. Stir the rice mixture and cover with the foil. Bake for an additional 10-15 minutes, until the rice is tender and fully cooked. It should have the texture of a risotto. 

STEP TEN – Garnish with chopped parsley, optional. Best when served warm.

Enjoy!

How Do I Ensure The Pork Chops Don’t Dry Out?

To keep your pork chops juicy, be sure not to overcook them. Sear them for just 1-2 minutes on each side to develop a golden crust without fully cooking the meat. In the oven, bake until they reach an internal temperature of 145 degrees Fahrenheit, then remove them while the rice finishes cooking. You also want to make sure that you are using a bone-in, 1-inch cut of pork chops. If the pork chops are thinner than 1 inch then you risk having dry pork chops.

Storage And Reheating Instructions

Store any leftover pork chop casserole using an airtight container in the fridge for up to 3 days.

To freeze, place the casserole in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat in the oven at 350°F covered with foil just until they are warmed through for 15 to 20 minutes. You can add some chicken broth to the dish if the rice has soaked up the liquid. Reheat a single serving in a microwave-safe dish in the microwave using 30 second intervals until warmed through.

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