Pork Chops and Rice Casserole
You just need five ingredients to create this old fashioned Pork Chops and Rice Casserole. It’s the perfect comfort food meal.
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!
It’s loaded with protein (you can read more about pork nutrition here), no-fuss, and tastes exactly like you remember.
If you love comforting pork chop dishes, don’t miss my Pork Chop & Potato Casserole or Shake & Bake Pork Chops!
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. You can also use bone-in chops.
- We’ll season the chops with salt and pepper, and sear them in butter. The searing process creates this delightful caramelization on the outside (something that was missing from the original recipe).
- A can of condensed french onion soup flavors the rice.
- I recommend using long-grain white rice for this recipe for best results—basmati, jasmine, or anything labeled “long grain white rice” works great.
How to make Baked Pork chops and rice Casserole
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. This gives the rice a head start. We’ll start on the pork chops next, so they don’t overcook.
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, stir, 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, especially if you’re using another cut of pork chop (like thin cut or bone-in).
📖 Recipe
Pork Chops and Rice Casserole
Ingredients
- 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
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well done: 160°F
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