This pork chops and rice casserole is a warm and filling dish that combines juicy pork chops with fluffy rice and tasty veggies. It’s like a hug in a bowl!
Honestly, it’s so easy to make! Just layer everything in a dish and let the oven work its magic. I love serving it with a side salad for a perfect meal. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are ideal for this dish as the bone adds flavor and moisture. If you’re looking for a leaner option, boneless chops work too, but watch cooking time as they may cook faster.
Rice: Long grain white rice is great for this casserole, but feel free to swap in brown rice. Just be mindful that brown rice requires more liquid and a longer cooking time, so adjust accordingly.
Chicken Broth: This adds depth to the rice. You can use low-sodium broth for better control over saltiness or vegetable broth for a lighter option if you’re not using chicken.
Cream of Mushroom Soup: This adds creaminess and flavor. If you prefer a lighter option or need dairy-free, use coconut cream or a homemade mushroom sauce instead.
Herbs: Dried thyme gives a nice earthy flavor. If you don’t have thyme, Italian seasoning works well too. Fresh herbs can also be used if you have them on hand; just double the amount needed.
How Do I Ensure the Pork Chops Stay Juicy?
Getting juicy pork chops is all about how you cook them. Searing them first ensures a nice crust that helps lock in moisture. Make sure not to overcook them in the oven, as pork can dry out quickly.
- Use a meat thermometer to check doneness. Remove from the oven at 145°F (63°C).
- Cover the dish with foil while baking. This helps keep moisture in.
Letting the casserole rest after baking lets the juices redistribute, which results in a more tender bite!
Delicious Pork Chops & Rice Casserole
Ingredients:
- 4 bone-in pork chops, about 1 inch thick
- 1 cup uncooked long grain white rice
- 1 ¾ cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped for garnish
- Optional: steamed broccoli or your favorite green vegetable, for serving
How Much Time Will You Need?
This casserole recipe takes about 10 minutes to prep and 50-60 minutes to bake. In total, you’ll need roughly 1 hour and 10 minutes, plus a few minutes to let it cool before serving. It’s a simple and delicious option for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when your casserole is ready to go in!
2. Sear the Pork Chops:
In a large oven-safe skillet or a casserole dish, add the olive oil and heat it over medium-high heat. While it’s heating, season both sides of the pork chops with salt, pepper, and paprika. Once the oil is hot, add the pork chops. Sear them for about 3-4 minutes on each side until they have a lovely golden-brown crust. After that, remove the chops from the skillet and set them aside for a moment.
3. Prepare the Rice Mixture:
In the same skillet (or you can use a mixing bowl if you prefer), combine the uncooked rice, chicken broth, cream of mushroom soup, chopped onion, minced garlic, and dried thyme. Stir everything together until well mixed. This mixture is going to be super flavorful!
4. Assemble the Casserole:
Pour the rice mixture evenly into the bottom of the skillet or casserole dish. Now, place the seared pork chops on top of the rice mixture. This allows the pork juices to soak into the rice as it cooks, adding tons of flavor!
5. Bake It Up:
Cover the dish snugly with aluminum foil. This helps to keep everything nice and moist. Bake in the preheated oven for about 50-60 minutes. You’ll know it’s done when the rice is tender and the pork chops have reached an internal temperature of 145°F (63°C).
6. Rest and Garnish:
Once it’s done baking, take the casserole out of the oven and let it sit for about 5 minutes. This resting time allows the flavors to meld together beautifully. Before serving, sprinkle some fresh chopped parsley on top for a pop of color and flavor!
7. Serve and Enjoy:
Dish up the casserole on plates and serve with steamed broccoli or your favorite green vegetable for a complete meal. Enjoy this comforting and hearty pork chops and rice casserole!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but be aware that it takes longer to cook. You will need to increase the liquid to about 2 cups of chicken broth and bake for an additional 15-20 minutes or until the rice is tender.
What Can I Substitute for Cream of Mushroom Soup?
If you prefer not to use canned soup, you can make a homemade version by combining 1 cup of milk with 2 tablespoons of flour and cooking until thickened, then adding sautéed mushrooms for flavor. Alternatively, you can use cream of chicken soup or even a dairy-free option if needed.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the entire casserole ahead of time and store it in the fridge, covered, for up to 24 hours before baking. Just add an extra 10-15 minutes to the bake time if it’s coming straight out of the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave in individual portions.