Pork Chop Rice Casserole – Cozy, One-Pan Comfort
This Pork Chop Rice Casserole is the kind of meal that quietly wins over everyone at the table. It’s simple, hearty, and full of familiar flavors that feel like home. You get tender pork chops nestled into well-seasoned rice, all baked together so the juices mix and the edges turn a little crispy.
It’s weeknight-easy but still special enough for Sunday dinner. If you love a no-fuss, satisfying dish with minimal cleanup, this one’s for you.
Pork Chop Rice Casserole - Cozy, One-Pan Comfort
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C).Lightly grease a 9x13-inch baking dish or a deep oven-safe skillet.
- Season the chops: Pat the pork chops dry. Season both sides with 1 teaspoon salt, black pepper, paprika, and half the thyme.
- Sear for flavor: Heat a large skillet over medium-high. Add butter or oil.Sear the pork chops 2–3 minutes per side until nicely browned. Transfer to a plate. (They will finish cooking in the oven.)
- Sauté aromatics: In the same pan, lower heat to medium. Add onion and a pinch of salt.Cook 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.
- Build the rice base: Add the uncooked rice to the pan and toast for 1 minute, stirring. Pour in chicken broth, remaining thyme, and bay leaf.If using cream of mushroom soup, whisk it in now. Bring to a gentle simmer.
- Transfer to dish: Pour the rice mixture into your prepared baking dish. If using frozen peas or green beans, stir them in.
- Nestle the chops: Place the seared pork chops on top of the rice.Spoon a little liquid over each chop. Cover tightly with foil.
- Bake: Bake for 35 minutes covered, then remove the foil and continue baking 15–20 minutes more, until the rice is tender and the pork reaches an internal temperature of 145°F (63°C).
- Rest and garnish: Remove from the oven. Let the casserole rest 5–10 minutes so the rice finishes absorbing liquid.Discard the bay leaf. Sprinkle with chopped parsley.
- Serve: Plate a bed of rice and top with a pork chop. Spoon any pan juices over the top.Taste and add a pinch of salt if needed.
Why This Recipe Works
This casserole succeeds because everything cooks in one pan, which means the flavors mingle and deepen as it bakes. The pork chops baste the rice with savory juices, keeping it moist and flavorful.
A quick sear on the chops builds a browned crust that adds a ton of taste without extra effort. Using pantry staples like broth, onion, and pantry-friendly seasonings keeps the recipe friendly and predictable. Plus, it reheats beautifully, so leftovers are a win.
Shopping List
- Pork chops: 4 bone-in chops, about 1-inch thick
- Long-grain white rice: 1 1/2 cups, uncooked
- Chicken broth: 3 cups (low-sodium preferred)
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Butter or olive oil: 2 tablespoons
- Cream of mushroom soup (optional): 1 can, for extra creaminess
- Paprika: 1 teaspoon
- Dried thyme: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Kosher salt: 1 to 1 1/2 teaspoons, divided
- Bay leaf: 1 (optional)
- Frozen peas or green beans: 1 cup (optional, for color and veg)
- Fresh parsley: A small handful, chopped (optional for garnish)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).Lightly grease a 9×13-inch baking dish or a deep oven-safe skillet.
- Season the chops: Pat the pork chops dry. Season both sides with 1 teaspoon salt, black pepper, paprika, and half the thyme.
- Sear for flavor: Heat a large skillet over medium-high. Add butter or oil.Sear the pork chops 2–3 minutes per side until nicely browned. Transfer to a plate. (They will finish cooking in the oven.)
- Sauté aromatics: In the same pan, lower heat to medium. Add onion and a pinch of salt.Cook 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.
- Build the rice base: Add the uncooked rice to the pan and toast for 1 minute, stirring. Pour in chicken broth, remaining thyme, and bay leaf.If using cream of mushroom soup, whisk it in now. Bring to a gentle simmer.
- Transfer to dish: Pour the rice mixture into your prepared baking dish. If using frozen peas or green beans, stir them in.
- Nestle the chops: Place the seared pork chops on top of the rice.Spoon a little liquid over each chop. Cover tightly with foil.
- Bake: Bake for 35 minutes covered, then remove the foil and continue baking 15–20 minutes more, until the rice is tender and the pork reaches an internal temperature of 145°F (63°C).
- Rest and garnish: Remove from the oven. Let the casserole rest 5–10 minutes so the rice finishes absorbing liquid.Discard the bay leaf. Sprinkle with chopped parsley.
- Serve: Plate a bed of rice and top with a pork chop. Spoon any pan juices over the top.Taste and add a pinch of salt if needed.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of broth or water to keep the rice moist. For the oven, cover with foil and warm at 300°F until hot.
If freezing, cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge and reheat with a bit of added liquid to revive the texture.
Why This is Good for You
Pork chops offer lean protein that helps you feel full and supports muscle health. Using long-grain rice gives steady energy, and adding peas or green beans boosts fiber and vitamins without extra effort.
Choosing low-sodium broth helps manage salt intake, and herbs like thyme and paprika add flavor without heavy sauces. You can also trim visible fat from the pork to keep it lighter.
What Not to Do
- Don’t skip the sear: It builds flavor and keeps the pork juicy.
- Don’t overbake: Dry pork and mushy rice happen fast. Start checking at the 45-minute mark.
- Don’t use short-grain rice: It can turn gluey.Stick with long-grain white rice or converted rice.
- Don’t under-season: Season in layers—pork, aromatics, and broth—as you go.
- Don’t forget to rest: A short rest improves texture and flavor.
Alternatives
- Rice swaps: Use brown rice (increase broth to 3 1/2–4 cups and bake 15–20 minutes longer) or basmati for a fluffier grain.
- Soup substitute: Instead of cream of mushroom, use 1/2 cup heavy cream or 1/2 cup evaporated milk for richness, or skip entirely for a lighter dish.
- Veggie add-ins: Mushrooms, diced carrots, bell pepper, or spinach work well. Add heartier veg during the sauté and delicate greens at the end.
- Seasoning twists: Try Italian seasoning and a splash of white wine, or go smoky with cumin and smoked paprika.
- Pork alternatives: Boneless pork chops work; reduce sear time slightly. Bone-in keeps moisture better, but both are fine.
- Dairy-free: Use olive oil and skip creamy soup; add a drizzle of olive oil over the rice before baking.
- Gluten-free: Ensure your broth and any canned soup are certified gluten-free.
FAQ
Can I make this ahead?
Yes.
Assemble through step 7, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time since it starts cold. If possible, sear the chops right before baking for best texture.
What if my rice isn’t done but the pork is?
Remove the pork chops to a plate and tent with foil.
Stir 1/4–1/2 cup hot broth into the rice, cover the dish, and return it to the oven until the rice is tender. Nestle the chops back in to warm before serving.
Can I use bone-in versus boneless?
Both work. Bone-in chops stay juicier and are more forgiving.
If using boneless, watch the time closely and aim for 145°F internal temperature.
Will jasmine or basmati rice change the texture?
Yes, slightly. Jasmine is softer and more aromatic; basmati stays a bit firmer and fluffier. Both are good substitutes—keep the same liquid ratio and timing, and check for doneness near the end.
How do I keep the rice from getting mushy?
Use long-grain rice, measure the liquid, and avoid stirring once it’s in the oven.
Let the casserole rest after baking so excess steam redistributes instead of turning the rice soft.
Can I add cheese?
You can. Sprinkle 1/2 to 3/4 cup shredded cheddar or Monterey Jack over the top during the last 10 minutes of baking for a melty finish.
What pan is best?
A 9×13-inch baking dish or a deep oven-safe skillet works well. Avoid a pan that’s too small, which can cause uneven cooking and overflow.
How spicy can I make it?
Add 1/4 teaspoon cayenne or red pepper flakes to the seasoning, or stir in a spoonful of canned green chiles with the broth.
Adjust to taste.
Wrapping Up
Pork Chop Rice Casserole delivers big comfort with simple steps and everyday ingredients. It’s flexible, reliable, and perfect for nights when you want a warm, complete meal without a lot of fuss. Once you’ve made it, you’ll find your own favorite add-ins and seasoning twists.
Keep this one in your back pocket—it’s the kind of recipe that becomes a regular.
