Description
This hearty Pork Chops and Rice Casserole is a comforting one-dish meal featuring tender thick-cut pork chops baked in a creamy mushroom soup and beef broth mixture with long-grain white rice. Seasoned with garlic, chives, onion powder, and savory onion soup mix, this easy-to-make casserole delivers rich flavors and satisfying texture, perfect for a family dinner.
Ingredients
Scale
Rice Mixture
- 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
- 2 cups beef broth
- 1 cup uncooked long-grain white rice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried chives
- 1/4 teaspoon onion powder
Pork Chops
- 4 thick-cut pork chops (bone-in or boneless, per preference)
- 1 packet (1 ounce) Lipton Onion Soup & Dip Mix or other seasoning blend
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- Prepare the Rice Mixture: In a large bowl, whisk together the condensed cream of mushroom soup, beef broth, uncooked rice, garlic powder, dried chives, and onion powder until smooth. Spread this mixture evenly in the prepared baking dish.
- Arrange the Pork Chops: Pat the pork chops dry with paper towels to ensure they cook evenly, then place them atop the rice mixture in the baking dish, leaving space between each chop.
- Season the Pork Chops: Evenly sprinkle the Lipton Onion Soup & Dip Mix over the pork chops. For a milder flavor or less sodium, use half the seasoning packet.
- First Bake: Cover the dish tightly with aluminum foil to retain moisture and bake for 30 minutes. Check the pork chops with a meat thermometer—they should reach an internal temperature of 145°F (63°C). If done, remove the pork chops from the dish, cover with foil, and set aside to rest.
- Finish Cooking the Rice: Stir the rice mixture gently to blend the flavors, cover again with foil, and bake for another 25-30 minutes or until the rice is tender and most of the liquid is absorbed.
- Serve and Garnish: Fluff the rice with a fork and serve it alongside the rested pork chops. Garnish with fresh parsley or basil if desired.
Notes
- You can use bone-in or boneless pork chops depending on your preference; bone-in adds extra flavor but boneless cooks slightly faster.
- For a lower sodium option, use half the onion soup mix or opt for a low-sodium seasoning blend.
- Make sure to cover the casserole tightly with foil to keep the pork chops juicy and the rice moist during baking.
- Internal temperature is key for pork safety and juiciness; do not skip checking the pork chops with a meat thermometer.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
