My husband came home from work last Thursday completely exhausted, took one look at the pork chops I was pulling out of the freezer, and let out this dramatic sigh. “Please tell me you’re not making those dry hockey pucks again,” he said, referring to my early marriage attempts at pork chop dinners.
Twenty minutes later, he was scraping the bottom of his bowl and asking if there were seconds.
My 6-year-old? She ate the entire pork chop without a single complaint. Miracle.
This pork chop casserole with rice has become my secret weapon for busy weeknights when everyone’s hangry and I need dinner to just work. The pork stays juicy, the rice gets creamy and cheesy, and everything cooks together in one dish while I help with homework or fold that never-ending pile of laundry.
It’s comfort food that actually delivers on the comfort part.
Why You’ll Love This Pork Chop and Rice Casserole
Pork Chop & Rice Casserole
This recipe serves about 6 people generously, though in my house it rarely makes it to leftovers. Here’s what you’ll need:
Ingredients
| Ingredient | Amount |
| Boneless pork chops | 1 lb |
| Long-grain white rice (uncooked) | 1½ cups |
| Chicken broth | 16 oz can |
| Cream of chicken soup | 10 oz can |
| Milk (2%) | 1 cup |
| Sharp cheddar cheese, shredded | ½ cup |
| Garlic, minced | 2 cloves |
| Yellow onion, diced | 1 medium |
| Salt and black pepper | To taste |
Step-by-Step Instructions
Step 1: Prep Your Oven and Dish
Preheat your oven to 350°F and generously grease a 3-quart casserole dish with butter or cooking spray. Don’t skip this step – it makes cleanup so much easier later.
Step 2: Season Those Pork Chops
Pat the pork chops completely dry with paper towels (this helps with browning), then season both sides generously with salt and pepper.
If your pork chops are thick, you can pound them to about ¾-inch thickness for more even cooking. I use a meat mallet, but a rolling pin works too.
Step 3: Sear for Flavor
Heat a large skillet over medium-high heat with a drizzle of oil. Once it’s hot, add the pork chops and sear for 2-3 minutes per side until golden brown.
Don’t move them around – let them develop that beautiful crust. They won’t be fully cooked at this point, and that’s exactly what we want.
This step is crucial for flavor, so don’t skip it even if you’re tempted.
Step 4: Create the Rice Base
In your prepared casserole dish, whisk together the chicken broth, cream of chicken soup, and milk until smooth. It should look creamy and rich with no lumps.
I like to use a whisk for this because it really breaks up any clumps in the soup and creates a silky base.
Step 5: Add Rice and Seasonings
Stir in the uncooked rice, shredded cheddar cheese, diced onion, and minced garlic. Season with a pinch of salt and pepper, keeping in mind that the broth and soup already have salt.
Make sure every grain of rice is coated with the liquid mixture. If some rice is sticking up above the surface, gently press it down with a spoon.
Step 6: Nestle in the Pork Chops
Arrange your seared pork chops in a single layer on top of the rice mixture. Press them down gently so they nestle into the rice but don’t completely submerge them.
Sprinkle a little extra black pepper over the chops if you like things peppery.
Step 7: Cover and Bake
Cover the dish tightly with aluminum foil – I mean really tightly, creating a seal around the edges. This traps steam and ensures even cooking.
Bake for 50 minutes. During this time, the rice will start absorbing the liquid and the pork will continue cooking in that steamy environment.
Step 8: Finish Uncovered
Remove the foil and continue baking for 25-30 minutes more, until the rice is tender and the pork chops have a lovely golden color.
The internal temperature of the pork should reach 145°F, but if you don’t have a thermometer, the meat should feel firm but not hard when you press it gently.
Step 9: Rest Before Serving
This is the hardest part: let the casserole rest for 10 minutes before serving. I know it smells incredible, but this resting time lets the sauce thicken and prevents everything from being soupy when you scoop it out.
Use this time to throw together a quick salad or steam some vegetables.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep.
To reheat, I usually microwave individual portions for about 90 seconds, stirring halfway through. For larger portions, reheat in a 325°F oven for about 15 minutes, covered with foil to prevent drying out.
If it seems a little dry when reheating, add a splash of chicken broth or milk.
Nutritional Information
| Nutrient | Per Serving (serves 6) |
| Calories | 420 kcal |
| Fat | 18g |
| Protein | 22g |
| Total Carbs | 42g |
| Fiber | 2g |
| Net Carbs | 40g |
Note: Values are approximate and may vary based on specific brands and portion sizes.
Perfect Pairings
This casserole is hearty enough to stand alone, but here are some sides that complement it beautifully:
- Steamed broccoli or green beans – the crisp vegetables balance the rich, creamy casserole
- Simple mixed green salad with a light vinaigrette to cut through the richness
- Roasted carrots or Brussels sprouts for some caramelized vegetable sweetness
- Dinner rolls if you want to go full comfort food mode (though honestly, it’s plenty filling without them)
Common Mistakes and How to Avoid Them
I’ve made this recipe probably 50 times, and I’ve learned from every mistake. Here’s how to avoid the most common pitfalls:
- Overcooking the pork chops.
This happens when you either sear too long initially or bake beyond the recommended time. Pork chops can go from juicy to dry really quickly, so keep an eye on that internal temperature.
- Rice that’s still crunchy.
If your rice isn’t fully submerged in liquid, it won’t cook evenly. Make sure every grain is coated and covered. If you notice dry spots, add a bit more chicken broth.
- Skipping the sear.
I get it, you want to save time. But that golden crust adds so much flavor to the final dish. Those few extra minutes are worth it.
Frequently Asked Questions
Can I use brown rice instead?
Yes, but you’ll need to increase the liquid to about 2½ cups total and add an extra 15-20 minutes to the covered baking time. Brown rice takes longer to cook and needs more liquid.
What if I don’t have cream of chicken soup?
Cream of mushroom soup works great, or you can make a quick substitute by mixing 1 cup milk with 3 tablespoons flour and 2 tablespoons butter, whisked together until smooth.
Can I add vegetables?
Absolutely! Diced carrots, celery, or bell peppers can go in with the rice. Frozen peas or corn are perfect additions in the last 15 minutes of baking.
Will this work with bone-in pork chops?
It will, but you’ll need to increase the initial baking time by about 15 minutes and make sure they reach 145°F internal temperature.
Final Thoughts
This pork chop casserole with rice has earned its spot in my regular dinner rotation, and I have a feeling it’ll earn a spot in yours too. It’s the kind of recipe that makes you look like a kitchen hero without actually requiring heroic effort.
The combination of juicy pork, creamy rice, and melted cheese creates pure comfort food magic. And when your family starts asking when you’re making “that pork chop thing” again, you’ll know you’ve found a keeper.
Give it a try for your next busy weeknight dinner, and let me know how it turns out! I love hearing about your kitchen victories.