This Pork Chop and Rice Casserole is the kind of cozy, no-fuss dinner every busy kitchen needs. Tender pork chops bake over fluffy rice in a creamy, savory sauce made with chicken broth, onion soup mix, cream of mushroom soup, and cream of chicken soup.
It’s hearty, simple, family-friendly, and comes together with just 10 minutes of prep before the oven does the rest.
Perfect for weeknights, Sunday dinner, or anytime you want classic comfort food with minimal effort.
Why You’ll Love This Pork Chop and Rice Casserole
This casserole is warm, filling, and easy to make.
You’ll love it because it uses simple pantry ingredients, bakes in one dish, and creates juicy pork chops with flavorful rice underneath. It’s also budget-friendly and perfect for feeding a hungry family.
Ingredients You’ll Need
- 1½ cups uncooked long grain rice
- 6 boneless pork chops, about 1 inch thick
- 1 can cream of mushroom soup, undiluted
- 1 can cream of chicken soup, undiluted
- 1 packet dry onion soup mix
- 2 cups chicken broth
- ¾ teaspoon fresh cracked black pepper
- ¾ teaspoon kosher salt
- 1 tablespoon chopped fresh parsley, optional
How to Make Pork Chop and Rice Casserole
Step 1: Prep the Baking Dish
Preheat oven to 375°F.
Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Add the Rice
Spread the uncooked long grain rice evenly across the bottom of the baking dish.
Step 3: Make the Sauce
In a mixing bowl, whisk together:
- cream of mushroom soup
- cream of chicken soup
- onion soup mix
- chicken broth
Mix until smooth.
Step 4: Season the Pork Chops
Season both sides of the pork chops with salt and black pepper.
Place them evenly over the rice.
Step 5: Add the Sauce
Pour the soup mixture evenly over the pork chops and rice.
Make sure the liquid reaches all corners of the dish so the rice cooks properly.
Step 6: Bake Covered
Cover tightly with heavy-duty foil.
Bake for 50 minutes.
Step 7: Finish Baking
Remove the foil and bake another 10–15 minutes, until the pork chops are golden and cooked through.
Pork should reach an internal temperature of 145°F.
Step 8: Rest and Serve
Let the casserole rest for 5 minutes.
Fluff the rice, garnish with parsley if desired, and serve warm.
Helpful Tips
Use long grain rice for the best texture.
Don’t use instant rice, as it may become mushy.
Cover the dish tightly so the rice steams properly.
If the rice is still firm, add a splash more broth, cover again, and bake for another 5–10 minutes.
For extra flavor, sear the pork chops before baking.
Easy Variations
Use bone-in pork chops for more flavor, adjusting cook time as needed.
Swap cream soups with cream of celery, cream of broccoli, or cream of potato.
Add vegetables like peas, mushrooms, green beans, or broccoli.
Top with shredded cheddar cheese during the last few minutes for a cheesy version.
Use chicken thighs or chicken breasts instead of pork.
What to Serve With Pork Chop and Rice Casserole
This casserole pairs well with:
- green beans
- steamed broccoli
- coleslaw
- side salad
- roasted carrots
- dinner rolls
- garlic bread
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, cool completely and store in a freezer-safe container for up to 3 months.
Reheat in the oven at 350°F covered with foil, or microwave individual portions until warm.
Frequently Asked Questions
Can I use bone-in pork chops?
Yes. Bone-in pork chops work well, but may need extra baking time.
Can I use brown rice?
You can, but it requires more liquid and a longer cooking time.
Can I use low-sodium soup and broth?
Yes, and it’s a good option if you want to reduce the salt.
How do I know the pork chops are done?
Use a meat thermometer. Pork is done at 145°F.
Can I make this ahead?
Yes. Mix the sauce ahead and refrigerate. Assemble and bake when ready.
Final Thoughts
This Pork Chop and Rice Casserole is creamy, savory, hearty, and wonderfully easy. It’s a comforting one-pan dinner that brings simple ingredients together into a meal the whole family will love.