Description
This Pork Chops and Rice Casserole is a comforting, all-in-one meal featuring tender pork chops baked atop a flavorful creamy mushroom and beef broth rice mixture. Enhanced with garlic, chives, onion powder, and a savory onion soup seasoning, this dish is easy to prepare in one baking dish, making it perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Scale
Rice Mixture
- 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
- 2 cups beef broth
- 1 cup uncooked long-grain white rice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried chives
- 1/4 teaspoon onion powder
Pork Chops
- 4 thick-cut pork chops (bone-in or boneless, per preference)
- 1 packet (1 ounce) Lipton Onion Soup & Dip Mix or other seasoning blend
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a 9 x 13-inch baking dish with cooking spray to prevent the casserole from sticking.
- Prepare the Rice Mixture: In a large bowl, combine the condensed cream of mushroom soup, beef broth, uncooked long-grain white rice, garlic powder, dried chives, and onion powder. Whisk these ingredients until smooth and evenly blended. Pour the mixture evenly into the prepared baking dish.
- Arrange the Pork Chops: Pat the pork chops dry using paper towels to ensure they cook evenly. Arrange the pork chops on top of the rice mixture in the baking dish, spacing them evenly.
- Season the Pork Chops: Sprinkle the Lipton Onion Soup & Dip Mix or another seasoning blend evenly over the pork chops. If you prefer a milder onion flavor or wish to reduce sodium, use only half of the seasoning packet.
- First Bake: Cover the baking dish tightly with aluminum foil to retain moisture. Place it in the preheated oven and bake for about 30 minutes. At this point, check that the pork chops have reached an internal temperature of 145°F (63°C). If fully cooked, carefully remove the pork chops from the baking dish, cover with foil, and set aside to rest.
- Finish Cooking the Rice: Stir the rice mixture gently to redistribute the flavors. Re-cover the dish with foil and return it to the oven. Continue baking for another 25-30 minutes, or until the rice is tender and most of the cooking liquid has been absorbed.
- Serve and Garnish: Once cooked, fluff the rice gently with a fork. Plate the rice alongside the rested pork chops. Garnish with fresh parsley or basil if desired for a burst of color and freshness.
Notes
- Use bone-in pork chops for added flavor and moisture retention.
- If you prefer a lower sodium dish, reduce the beef broth to a low-sodium variety and use half of the onion soup mix.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for flavor variation.
- Make sure to cover the baking dish tightly to prevent drying out during baking.
- Resting the pork chops after baking ensures juicier meat.
- Leftovers can be refrigerated and reheated within 3 days.
