Easy Baked Pork Chops With Rice

Pork chops with rice in metal bowl with sliced tomatoes on the side

 The Spruce 

  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
520 Calories
24g Fat
26g Carbs
47g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 520
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Cholesterol 138mg 46%
Sodium 122mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Protein 47g
Calcium 86mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sometimes simple is best. This uncomplicated pork chop and rice bake is a good-tasting and easy-to-prepare dish. Add broccoli or another side vegetable and a tossed salad for a complete meal.

Feel free to add some chopped pimientos or carrot matchsticks to the rice mixture for some extra flavor and color.


  • 1 (1.4-ounce) package dry onion soup mix
  • 1 cup rice (uncooked)
  • 3 cups water
  • 6 to 8 pork chops

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork chops with rice
    The Spruce 
  2. Heat the oven to 350 F. 

  3. In a 9-by-13-by-2-inch baking dish, combine the soup mix, rice, and water.

    Rice in baking pan
    The Spruce
  4. Place pork chops on top of the rice mixture, spooning some of the rice mixture on top of each pork chop.

    Pork chops in pan
    The Spruce
  5. Cover tightly with foil and bake in the preheated oven for 40 minutes.

    Foil covering pork chops in baking pan
    The Spruce
  6. Remove the foil and cook for another 20 minutes.

    Pork chops and rice baked in pan
    The Spruce
  7. Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad. Or serve it with sliced fresh tomatoes.