This easy Pork Chop and Rice Casserole is a hearty, old-fashioned comfort food dinner the whole family will love. Tender baked pork chops and fluffy rice cook together in one pan with Lipton Onion Soup Mix and simple pantry staples for a flavorful meal that’s perfect for busy weeknights.
This all-in-one pork chop dinner is comfort food at its finest. It’s incredibly easy to prepare and always a family favorite. The pork chops bake right on top of the rice, allowing everything to cook together in one casserole dish for incredible flavor with very little effort. I love using boneless pork chops because they stay tender and juicy as they bake, but bone-in pork chops work just as well. If you love easy dinners like this, my Forgotten Chicken is the chicken version of this recipe, and my French Onion Rice makes the perfect side if you love those savory onion flavors. It’s one of those easy dinners I can pop in the oven and forget about while I make a simple side like my Parmesan Roasted Brussels Sprouts or Bacon Wrapped Green Beans.
Quick Look: Pork Chops and Rice Casserole
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6
- Flavor: Savory, hearty, old-fashioned comfort food
- Best For: Easy weeknight dinners, family meals, and one-pan comfort food
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- Quick Look: Pork Chops and Rice Casserole
- The Best Part?
- Ingredient Notes
- How to Make Pork Chops and Rice Casserole
- Tips for Success
- Best Pork Chops to Use
- Serving Suggestions
- Storage & Reheating
- Pork Chops and Rice Casserole Recipe FAQs
- More Tasty Casserole Recipes You’ll Love
- Easy Baked Pork Chops and Rice Casserole
The Best Part?
- Easy One-Pan Dinner: Simply season the pork chops, layer everything in one casserole dish, and let the oven do the rest. It’s an easy weeknight dinner with hardly any hands-on time, just like my Pork Chops with Stuffing dinner.
- Classic Comfort Food: Tender baked pork chops, fluffy rice, and savory Lipton Onion Soup Mix come together for an old-fashioned casserole the whole family will love.
- Budget-Friendly: Made with just a handful of simple pantry staples, this pork chop and rice casserole is an affordable meal that’s perfect for feeding the family, especially when pork chops are on sale.
- Complete Meal: The pork chops and rice bake together in one pan, creating a hearty meal that’s delicious on its own or served with your favorite vegetables or a simple side salad.
My husband and I really like this recipe. It's quick and yummy!
Ingredient Notes
Here is a brief overview of the ingredients needed to make this easy Pork Chop and Rice Casserole. See the recipe card at the bottom of this post for the full ingredient list and exact measurements.
- Rice: I use Minute White Rice for the best results. Regular long-grain white rice also works, but you’ll need to increase the cooking time and add about 1 cup of extra liquid. I don’t recommend brown rice unless you’ve tested and adjusted the cook time, as it takes much longer to become tender.
- Lipton Onion Soup Mix: This adds the signature savory flavor to the casserole with no extra prep. If you prefer, a homemade onion soup mix can also be used.
- Pork Chops: Both boneless and bone-in pork chops work well in this recipe. I prefer thicker boneless pork chops because they stay tender and juicy, but bone-in chops are just as delicious and may need a few extra minutes in the oven.
- Water: Water keeps this recipe simple, but chicken broth or beef broth can be substituted for even more flavor.
How to Make Pork Chops and Rice Casserole
Step 1. Using 1 tablespoon butter, grease a 9×13-inch baking dish. Spread the uncooked rice into an even layer across the bottom of the dish.
Step 2. Pour the water over the rice and gently stir to combine.
Step 3. Arrange the remaining butter slices over the top of rice mixture. Place the pork chops on top and season both sides with salt and black pepper.
Step 4. Evenly sprinkle the Lipton Onion Soup Mix over the pork chops and rice.
Step 5. Cover the baking dish tightly with aluminum foil and bake in a preheated 350°F oven for about 1 hour, or until the rice is tender, most of the liquid has been absorbed, and the pork chops reach an internal temperature of 145°F.
Step 6. Serve and enjoy!
Tips for Success
- Season generously: Season both sides of pork chops with salt, black pepper, and garlic powder (if using) before placing them on top of the rice mixture.
- Spread the rice evenly: Make sure the rice is in an even layer across the bottom of the casserole dish so it cooks evenly and doesn’t clump together.
- Check for doneness: The pork chops are done when they reach an internal temperature of 145°F, the juices run clear, and the rice is tender.
- Season to Taste: Add a little onion powder, garlic powder, or your favorite seasoning blend for even more flavor.
- Don’t overbake: Overcooked pork chops can become dry and tough. An instant-read meat thermometer is the easiest way to know when they’re done.
- Assemble just before baking: Don’t prepare this casserole too far in advance, as the rice will begin absorbing the liquid and may become mushy once baked.
Best Pork Chops to Use
For this recipe, I prefer thick-cut boneless pork chops because they stay tender and juicy as they bake with the rice. Bone-in pork chops also work well and tend to have great flavor, but they may need a few extra minutes in the oven depending on their thickness. No matter which you choose, cook the pork chops until they reach an internal temperature of 145°F before serving.
Serving Suggestions
This Pork Chop and Rice Casserole is hearty enough to enjoy on its own, but these easy side dishes make a delicious addition to any meal.
- Parmesan Roasted Brussel Sprouts
- Cheesy Zucchini Bake: An easy way to add more vegetables to your plate.
- Simple Side Salad: Serve with your favorite toppings and dressing for a fresh contrast.
- Lemon Garlic Roasted Asparagus
- Mini Garlic Monkey Bread
- Garlic Pull Apart Bread
Storage & Reheating
- Refrigerate: Store leftover pork chops and rice casserole in an airtight container or cover the casserole dish tightly. Refrigerate for up to 3-4 days.
- Freeze: Transfer leftovers to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating for best results.
- Reheat in the Oven: Place the casserole in a baking dish, cover with foil, and warm in a 350°F oven for about 10-15 minutes, or 30-40 minutes if reheating from frozen.
- Reheat in the Microwave: Individual portions can be reheated in the microwave for 1-2 minutes, or until heated through.
Pork Chops and Rice Casserole Recipe FAQs
Yes! Regular long-grain white rice can be used instead of Minute Rice, but you’ll need to increase the cooking time and add about 1 cup of additional liquid. I don’t recommend brown rice unless you’ve tested the timing, as it takes much longer to cook.
Absolutely! Both boneless and bone-in pork chops work well. Bone-in pork chops may need a few extra minutes in the oven depending on their thickness, so always cook them until they reach an internal temperature of 145°F.
Overbaking is the most common cause. Bake just until the pork chops reach 145°F and the rice is tender. If using regular long-grain rice instead of Minute Rice, be sure to increase the liquid and cooking time so the casserole stays moist.
More Tasty Casserole Recipes You’ll Love
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Easy Baked Pork Chops and Rice Casserole
Equipment
Ingredients
- 2 cups Minute White Rice (see Notes if using long-grain rice)
- 3 ½ cups water
- 5 tablespoon butter divided
- 1 envelope Lipton Onion Soup Mix
- 4-6 boneless or bone-in pork chops
- salt and black pepper to taste
Instructions
- Grease a 9×13-inch baking dish with 1 tablespoon butter.
- Spread the rice into an even layer in the bottom of the baking dish. Pour the water over the rice and gently stir to combine.
- Arrange the remaining butter slices over the rice mixture.
- Place the pork chops on top of the rice and season both sides with salt and black pepper.
- Evenly sprinkle the Lipton Onion Soup Mix over the pork chops and rice.
- Cover tightly with aluminum foil and bake at 350°F for about 1 hour, or until the rice is tender, most of the liquid has been absorbed, and the pork chops reach 145°F.
- Serve warm and enjoy!
Notes
- Rice: Minute White Rice works best. If using regular long-grain white rice, increase the cooking time and add about 1 cup of additional liquid.
- Pork Chops: Both boneless and bone-in pork chops work well. Bone-in chops may require a few extra minutes of baking time.
- Broth: Chicken broth or beef broth can be substituted for the water for additional flavor.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Make it Creamier: If you prefer a creamier casserole, you can substitute part of the water with cream of mushroom soup or cream of chicken soup. Since I haven’t personally tested this variation, you may need to adjust the amount of liquid slightly.
Nutrition
Brenda Smith says
Can you make this recipe in the crockpot? (Pork Chop and Rice casserole)
Kristin says
I haven’t personally tried that, but I don’t see why not. The main thing is you would want to make sure to keep an eye on the water and rice ratio to make sure it cooks fully and doesn’t stay hard rice. I would recommend low, adding about 1/2 cup extra water and watching it from there. Be sure to let me know how it turns out if you try the slow cooker route! Enjoy!
Charlotte Carleton says
very straightforward recipe and easy to follow. Tasted delicious, thank you so much for sharing your recipe. I used homemade broth instead of water, and added a carrot and a few celery ribs from the stalk to cook along with the rest.
very good !
Kristin says
Yay!! So glad you enjoyed this family favorite! Great additions!
Cheryl A Polevchak says
My husband and I really like this recipe. It’s quick and yummy!
Annabella says
It was in the early 70’s not 79
Caron says
I made this but I did some changes.
I used broth instead of water and used brown rice instead of white. I also added some diced onions, it was delicious.
Kristin says
Yay! Love those changes you made and glad to hear you enjoyed!!
Annabella says
In the 79’ there was a recipe calling for cream of mushroom soup, apples and prunes with Minute Rice. Was wondering if anyone out there remembered this and might have the actual recipe! My kids tell me now that they hated it, because of the prunes hahaha My husband loved it and since we are both 75 years old I think the prunes are a good idea😜
Kristin says
Wow, that sounds really good! I love prunes! I will have to see what I can find!
Shari says
Has anyone made this with long grain rice versus the instant rice? I am worried the rice won’t cook. I have made this similar recipe many times with instant.
Kristin says
I think it would work, you would just need to add more time and liquid as long grain takes longer to cook.
Pamela says
Do you have to adjust the liquid when you add the canned soup?
Kristin says
I would think you wouldn’t need to add anything more, but I haven’t tried it personally, so not sure!
Barbara says
Followed the recipe exactly and the rice was mushy and it had no flavor. Only used 4 pork chop and seasoned them with Lowery’s, garlic powder and pepper. Next time I would use less water and maybe replace some of the water with French onion soup. Sorry
Kristin says
Oh bummer to hear! They should have been flavorful and the rice shouldn’t have been mushy, What type of rice was used and did you use thin pork chops?
Brenda Neirink says
Loved the quick pork chop and rice recipe! I was at a stand still on what to make tonight!
Kristin says
So glad to hear you enjoyed! I love a quick, simple dinner!
Elizab5 says
Just wanted to say, I have been making this Pork Chop and Rice casserole for yearsss. Instead of Lipton onion, I use Campbell’s French onion in the can. We LOVE this and make it at least once a mrh.
Kristin says
Yay!! Love hearing that! Glad you enjoy, this meal is definitely a favorite in my house too!
Lynette Johnson says
I’ve used cream of celery soup for this recipe also. Very good.
Lynne says
It’s in the oven right now. I used the cream of broccoli can, that’s all I had. Used minutes rice. Looks good.
Kristin says
Oh yum!! How did it turn out??
Anonymous says
Back in the 70s a recipe similar was on the back of a rice box. It used canned Cream of Mushroom soup instead of the Onion soup mix. Maybe adding some sliced mushrooms to this recipe might bring another veggie into the mix.
Kristin says
Great idea!!!