Pork Chop Casserole with Creamy Rice: One-Pan Comfort Flex

You know those dinners that taste like a hug but cook like a shortcut? This is that. Pork Chop Casserole with Creamy Rice turns pantry staples into a “who made this?!” moment with almost no effort.

Golden pork chops, velvety rice, and savory aromatics all baked in one pan—no stovetop juggling. It’s fast, it’s reliable, and it’s fancy-adjacent without the stress.

If comfort food had a VIP lounge, this casserole has bottle service.

What Makes This Special

This casserole marries two weeknight heroes: juicy pork chops and ultra-creamy rice.

The secret weapon is a quick homemade sauce (or smart shortcut) that bakes into the rice, infusing every grain with flavor. No stirring, no hovering, just set it and let the oven do the flexing.

It’s scalable for a crowd and forgiving for beginners. Plus, it’s the definition of economical: a few supermarket staples, big restaurant-level payoff.

And yes, it reheats like a dream, because leftovers are a lifestyle.

Pork Chop Casserole with Creamy Rice: One-Pan Comfort Flex

Recipe by Wendy CarterCourse: Dinner, Pork

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

560

kcal

Ingredients

• 6 bone-in pork chops (about 1-inch thick; 7–9 oz each)

• 1 cup long-grain white rice (uncooked; not instant)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 1/4 cups low-sodium chicken broth

• 1/2 cup heavy cream (or half-and-half)

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Kosher salt and black pepper, to taste

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1/4 cup chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

• Preheat and prep: Heat the oven to 375ºF (190ºC). Lightly grease a 9×13-inch baking dish.
• Season the chops: Pat pork chops dry. Season both sides with 1 1/2 teaspoons salt, 1 teaspoon black pepper, smoked paprika, garlic powder, and onion powder.
• Sear for flavor: In a large skillet, heat olive oil over medium-high. Sear pork chops 2–3 minutes per side until browned. Transfer to a plate. They will finish in the oven—don’t cook through.
• Sauté aromatics: Lower heat to medium. Add butter and diced onion; cook 3–4 minutes until translucent. Stir in minced garlic; cook 30 seconds until fragrant.
• Build the creamy base: Whisk in chicken broth, heavy cream, sour cream, Dijon, Worcestershire, and thyme. Bring just to a simmer, scrape any browned bits, then remove from heat. Taste and adjust salt/pepper.
• Layer in the dish: Spread uncooked rice evenly in the baking dish. Pour the hot creamy mixture over the rice and stir to ensure every grain is submerged.
• Add the chops: Nestle the seared pork chops on top, leaving space between them so steam circulates. Spoon a little sauce over each chop.
• Bake covered: Cover tightly with foil and bake 30 minutes.
• Finish uncovered: Remove foil and bake another 15–25 minutes, until rice is tender and most liquid is absorbed. Internal temperature of pork should hit 145ºF (63ºC).
• Rest and garnish: Let the casserole rest 8–10 minutes (rice finishes hydrating). Sprinkle parsley. Serve hot.

Keeping It Fresh

• Storage: Cool completely. Refrigerate in airtight containers up to 4 days.
• Freezing: Portion and freeze up to 2 months. Thaw overnight in the fridge for best texture.
• Reheating: Add a splash of broth or milk, cover, and warm at 325°F (165°C) for 20–25 minutes or microwave in 60–90 second bursts, stirring between.
  

  Don’t skip the moisture—creamy rice appreciates a top-off.

Health Benefits

Pork chops bring high-quality protein and B vitamins (especially thiamin and B12) that support energy metabolism and nerve function.

Using long-grain rice delivers steady complex carbohydrates for sustained energy. The dairy contributes calcium and fat-soluble vitamin absorption, though you can lighten it with Greek yogurt or half-and-half.

Choosing low-sodium broth helps manage sodium levels, and the onion/garlic/thyme offer phytonutrients and antioxidants.

It’s comfort food with some nutritional receipts—balance it with a bright side salad or steamed greens and you’re winning.

Nutrition Stats

Per serving (estimate): 560 calories; 38g protein; 24g fat; 45g carbohydrates; 1g fiber; 980mg sodium. Estimates vary by brand and chop size, FYI.

Tips to Prevent Errors

• Don’t skip the sear: Browning builds flavor and keeps chops juicy.
• Use long-grain rice: Short-grain or instant rice changes timing and texture—hello mush.
• Cover first: Foil traps steam so rice cooks evenly. The uncovered finish sets the top and concentrates flavor.
• Mind the thickness: Very thin chops overcook quickly.
  

  Aim for about 1 inch; adjust time if thinner.

• Check liquid levels: Rice should be just submerged before baking. If it looks dry going in, add 1/4–1/3 cup broth.
• Rest it: The post-bake rest prevents soupy rice and rubbery chops. Patience pays.

Creative Alternatives

• Mushroom moment: Add 8 oz sliced cremini with the onions; swap 1/2 cup broth for dry white wine.
• Lemon-herb lift: Stir 2 teaspoons lemon zest and 2 tablespoons fresh dill or parsley into the sauce.
• Southwest spin: Add 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1 cup corn kernels; finish with cilantro and lime.
• Lighter creamy base: Use 3/4 cup Greek yogurt plus 1/4 cup cream; keep it silky with fewer calories.
• Cheesy comfort: Stir 1/2 cup grated Parmesan into the sauce or sprinkle shredded Gruyère on top for the last 10 minutes.
  

  Because cheese.

• Grain swap: Try basmati for aroma. Brown rice works, but par-cook 20 minutes on the stovetop first and add 1/2 cup extra broth.

FAQ

Can I use boneless pork chops?

Yes, but choose thicker cuts (at least 1 inch) and start checking doneness earlier. Boneless cooks faster and can dry out—keep an eye on 145°F.

What if my rice isn’t done when the pork is?

Remove the chops to a plate and tent with foil.

Stir in 1/4 cup hot broth, cover the dish, and bake 8–10 more minutes until rice is tender. Re-nest the chops to serve.

Can I make this ahead?

Partially. Sear the chops and assemble the sauce up to 24 hours ahead.

Store separately. When ready, combine with rice in the baking dish and bake. Assembling with raw rice too early can pull moisture and lead to uneven cooking.

Is there a dairy-free option?

Use full-fat coconut milk instead of cream, dairy-free yogurt for sour cream, and olive oil for butter.

Flavor will lean slightly tropical, so add extra thyme and a squeeze of lemon.

How do I prevent soggy pork?

Buy thicker chops, sear well, don’t overbake, and rest the casserole. Also, avoid stacking chops—steam is not your friend here.

Can I use a Dutch oven instead of a baking dish?

Absolutely. Build everything in the Dutch oven, then transfer to the oven covered.

The heavy lid gives great steam control and easy cleanup. IMO, it’s elite for casseroles.

My Closing Thoughts

This Pork Chop Casserole with Creamy Rice is the dinner equivalent of a mic drop—minimal effort, maximum applause. It’s forgiving, customizable, and just fancy enough to impress without a spreadsheet.

Make it once and it’ll slide into your regular rotation like it pays rent. And if anyone asks your secret? Tell them it’s “good taste and better timing.” You’ve got both.