Pork Chops and Rice

Tender pork chops and flavorful rice are baked together for the perfect comfort food meal. You just need five ingredients to create this old fashioned Pork Chops and Rice!

This post is sponsored by Utah Pork Producers Association. All opinions are my own.

Ready for a comforting meal that’s easy AND tasty? This Pork Chops and Rice Casserole delivers!

I partnered with Utah Pork Producers Association to bring back this classic recipe, updated for perfectly tender and juicy pork chops.

Best of all, you only need four ingredients to make it.

I love serving this for an easy dinner. Three ounces of pork is packed with 22–24 grams of protein (depending on the cut). Eating 20–30 grams of protein per meal helps fuel your body and may help you feel fuller, so this dinner is a win-win! You can read more about pork nutrition here.

If you love comforting pork chop dishes, don’t miss my Pork Chop & Potato Casserole or Pork Chops & Apples!

How I updated the Recipe

This recipe for Pork Chops and Rice, made with french onion soup, has been around for decades.

The original recipe has you cook the pork and rice together for an hour. That results in well-done pork chops. I like my chops cooked to medium or medium rare (with a blush of pink) so they’re extra juicy and tender, so I changed the original recipe to do the following:

• Sear the pork chops first, which creates a beautiful and tasty caramelization on the outside.
• Add the pork chops to the rice for the last 8–12 minutes of cooking time. This ensures they are tender and juicy, while still getting some flavor from the rice.

Ingredients

• I used boneless thick-cut pork chops for this recipe. They are about one inch thick. When you buy pork at your local grocery store in the United States, you are supporting family farms in Utah and the United States. As a granddaughter of farmers, I love that!
• We’ll season the chops with salt and pepper, and sear them in butter. The searing process creates this delightful caramelization on the outside.
• A can of condensed french onion soup flavors the rice. I recommend using long-grain white rice for this recipe for best results.

How to make Pork chops and rice

In a large bowl, whisk together the rice, water, and french onion soup.

Pour into a greased 13×9-inch casserole dish, cover, and bake at 350°F for 40 minutes.

While the rice is cooking, season the pork chops with salt and pepper.

Melt the butter in a large skillet, and sear the pork chops for 2–3 minutes per side.

After 40 minutes have passed, remove the rice from the oven and nestle the pork chops inside.

Cook for an additional 8–12 minutes, or until the pork chops reach 145°F and the rice is tender.

Let rest for a few minutes before serving.

How to determine when the pork chops are done

The safe internal cooking temperature for pork chops is 145°F, followed by a three minute rest. You can read more on that on Pork.org, and here is a chart so you can get to your desired doneness:

• Medium rare: 145–150°F
• Medium: 150–155°F
• Medium well: 155–160°F
• Well: 160°F

Following the instructions below will get you tender and juicy results for one-inch thick pork chops.

You can also use a meat thermometer for extra precise cooking.

Storage and freezing

Store any leftover pork chops and rice in the refrigerator for up to 5 days. Reheat in the microwave or in the oven (350°F) until warmed through.

You can also freeze pork chops and rice for up to three months. Defrost overnight in the refrigerator, and then reheat.

More pork chop recipes that you’ll love

• Pork Chop & Potato Casserole
• Crock Pot Pork Chops with Mushroom Soup
• Honey Soy Pork Chops
• Grilled Pork Chops with Peach Salsa
• 32 Pork Chop Dinner Recipes

📖 Recipe

Pork Chops and Rice

Published by Kate

This old fashioned casserole is an update on the classic recipe—now with tender and juicy pork chops!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 391 kcal

Ingredients

  

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• 1 tablespoon butter
• 4 boneless thick-cut pork chops
• Salt and pepper (I used ¾ teaspoon salt, and pepper to taste)
• 1 cup long-grain white rice
• 1 (10.5 oz) can condensed french onion soup
• 2 cups water

Instructions

 

• Preheat oven to 350°F.
• Pour the rice, french onion soup, and water into a 13×9-inch baking dish. Stir gently to combine.
• Cover and bake for 40 minutes.
• While the rice is baking, season pork chops with salt and pepper.
• Melt butter in a large skillet over medium heat.
• Add pork chops and cook until browned, about 2–3 minutes. Flip and brown on the other side, another 2–3 minutes.
• Remove the rice from the oven and nestle the seared pork chops inside the rice.
• Cover again and bake for an additional 8–12 minutes, or until the rice is tender and the pork reaches 145°F.

Video

Notes

The “original” (decades old) recipe called for baking the pork chops with the rice for one hour. That results in well-done pork chops. This method of searing the pork chops and adding them to the rice later in the cooking process produces a juicy and tender pork chop with even more flavor from being seared in a skillet first. 

You can substitute cream of mushroom soup in place of the french onion soup, if you’d like. 

Store any leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed through. 

Here’s a chart to get the pork chops to your desired doneness:

• • Medium rare: 145–150°F

• • Medium: 150–155°F

• • Medium well: 155–160°F

• • Well: 160°F

Nutrition

Calories: 391kcalCarbohydrates: 41gProtein: 35gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 99mgSodium: 749mgPotassium: 903mgFiber: 1gSugar: 2gVitamin A: 87IUCalcium: 36mgIron: 1mg

Keyword pork chop and rice casserole, pork chops and rice

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