|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes simple is best, and this uncomplicated pork chop and rice bake is a perfect example. A layer of rice flavored with onion soup mix is mixed with water and topped with pork chops. The casserole is baked for an hour and dinner is done.
Whether you use boneless or bone-in pork chops is up to you—if using chops with a bone, add two minutes of cooking time per pound—but it is best to choose chops that are thick, between 1 and 1 1/2 inches, so they stay juicy and tender. Long-grain white rice is ideal in this recipe, as other types, such as brown rice, take longer to cook and will result in overcooked pork chops.
Because this is such a basic recipe, it leaves plenty of room for adding other ingredients and flavorings if you are so inclined. You can include vegetables, such as carrots and peas, broccoli, or green beans, with the rice to make this a complete meal. You can also season and sear the pork chops in some oil in a skillet before adding to the casserole; just be sure not to cook too long—the goal is to just brown the outside of the chops—or else the pork will dry out in the oven. Feel free to also swap out the water for chicken broth.
Serve this pork chop and rice casserole with roasted vegetables or a tossed salad, as well as some crusty bread, to finish out the meal.
- 1 cup rice (uncooked)
- 1 (1.4-ounce) package dry onion soup mix
- 3 cups water
- 6 to 8 pork chops
Gather the ingredients. Preheat the oven to 350 F.
In a 9 x 13 x 2-inch baking dish, combine the rice, soup mix, and water.
Place the pork chops on top of the rice mixture, spooning some of the rice mixture on top of each pork chop.
Cover the pan tightly with aluminum foil and bake for 40 minutes.
Remove the foil and cook for another 20 minutes.
Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad.
- Because the thickness of the chops will determine how long they are cooked, it is best to check the internal temperature of the pork chops toward the end of cooking time. The chops are done when a meat thermometer reads 145 F.
- It is best to prepare this dish right before baking; if the rice sits in the liquid ahead of time, it will begin to absorb the water and will end up being overcooked and chewy.
- You can store any leftovers, well wrapped, in the refrigerator for three to four days, or freeze for up to three months.