Pork Chops and Rice Casserole
This old fashioned casserole got an update—now the pork chops are tender and juicy!
Ingredients
- 1 tablespoon butter
- 4 boneless thick-cut pork chops
- ¾ teaspoon salt
- 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 1 cup long-grain white rice, 1 (10.5 oz) can condensed french onion soup, and 2 cups water into a 13x9-inch baking dish. Stir gently to combine.
- Cover and bake for 40 minutes.
- While the rice is baking, season pork chops with ¾ teaspoon salt and pepper to taste.
- Melt 1 tablespoon butter in a large skillet over medium heat.
- Add 4 boneless thick-cut 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, for something different.
Store any leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed through. The pork chops and rice can also be frozen for up to two months.
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 done: 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
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