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Pork Chops Casserole Over Rice in Creamy Mushroom Broth

Pork chops casserole with pork chops baked right over rice in a creamy mushroom broth. The rice absorbs the pork drippings for tender pork and fluffy, flavorful rice in one oven bake.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops
  • 6 bone-in pork chops
seasonings and oil
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • 2 tbsp oil
rice and savory base
  • 1.5 cup long-grain white rice uncooked
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) onion soup mix
  • 2.5 cup chicken broth
cheese and garnish
  • 1 cup shredded cheddar cheese
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Season the bone-in pork chops with salt, pepper, and garlic powder to taste.
Sear the pork chops
  1. Heat the oil in a skillet over medium-high heat and sear the pork chops for 2–3 minutes per side, until browned.
  2. Transfer the seared pork chops to a plate and set aside.
Assemble the casserole
  1. Spread the uncooked long-grain white rice in the greased baking dish in an even layer.
  2. Whisk the cream of mushroom soup with the onion soup mix and chicken broth until smooth, then pour over the rice.
  3. Nestle the seared pork chops into the rice mixture so the tops are visible.
Bake and finish
  1. Cover tightly with foil and bake at 350°F for 40 minutes, until the rice is tender but not fully finished.
  2. Uncover, top with shredded cheddar cheese, and bake 10 more minutes at 350°F until the rice is cooked through and the cheese is golden.
  3. Garnish with fresh parsley before serving.

Notes

Pro tip: Make sure the baking dish is covered tightly for the first 40 minutes so the rice steams and absorbs the pork drippings evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the rice and mushroom sauce can lose texture. For a lighter option, swap in reduced-fat cream of mushroom soup and use part-skim cheddar if you’d like.