This delicious Pork Chop and Rice Casserole is a hearty and comforting meal that your whole family will love. With tender pork chops, fluffy rice, and flavorful seasonings, it’s the perfect dish for any occasion.
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Jump to:
- Baked Pork Chops and Rice
- Why You’ll Love this recipe
- Ingredients Needed to make Pork Chop and Rice Casserole
- How to make Pork Chop and Rice Casserole Recipe
- What kind of pork chops to use
- What to serve with Easy Baked Pork Chops & Rice
- Tips for Perfection
- How to store Pork Chop Rice Bake
- How to reheat Pork Chop and Rice Casserole
- More Tasty Casserole Recipes to try
- Love Pork Chops? Here are more Pork Chop Recipes to try
- Easy Baked Pork Chops and Rice Casserole
Baked Pork Chops and Rice
This All-In-One Pork Chop dinner is comfort food at its finest. Incredibly simple to prepare, and always a family favorite. The rice and the pork chops bake together in one dish with rice and Lipton onion seasoning for a flavorful casserole that comes together using just a few pantry staples. It takes boneless pork chops to another level by cooking with the other ingredients, so it stays super tender and juicy throughout the cooking process.
For those busy nights where time seems to be at a loss, this casserole is just the thing to add to your meal plan! I love that I can just mix it up, pop it in the oven and forget it! Served with some roasted asparagus or green beans while its cooking and you have dinner on the table in no time!
Why You’ll Love this recipe
- Minimal Effort Required- simply season the pork chops, mix together the rice, then layer everything in a casserole dish. The oven does all work in this delicious recipe!
- Flavor Packed- tender rice and pork chops combined with an onion seasoning throughout to create a mouthwatering dish. Picky eaters approved!
- Budget Friendly- with the ingredients needed being minimal, this meal isn’t expensive to make and can fit anyone’s budget. *especially when you find those pork chops on sale!!
- One Pan Meal- with rice and pork chops combined in one dish, you can serve this tasty bake on its own or add a veggie for a complete meal.
Ingredients Needed to make Pork Chop and Rice Casserole
Here is a brief overview of each ingredient needed to make this easy dinner recipe. See full recipe card at the bottom of this post for exact measurements and ingredients
- Rice- uncooked (I used minute white rice, but any long grain rice will work, just adjust cooking time a bit)
- Water- you can also use chicken broth or beef broth in place of the water.
- Butter- cut into 1 tbsp. slices
- Lipton Onion Soup mix
- Pork Chops-boneless or bone-in work
How to make Pork Chop and Rice Casserole Recipe
- Using 1 tbsp. butter, spread it around a 9 x 13 inch baking dish to “grease” thoroughly.
- Place rice on bottom of dish. Add in water and gently stir around.
- Take remaining butter slices and place on top of the rice mixture.
- Place pork chops over rice. Season with salt/pepper.
- Sprinkle Lipton onion soup mix over entire pan.
- Cover pan with aluminum foil and place pan in preheated oven, 350.
- Bake for about 1 hour, or until pork chops are cooked through and liquid is absorbed in rice.
What kind of pork chops to use
For this recipe, I used boneless pork chops. You can also use bone-in pork chops if desired. If using thick pork chops, you may need to adjust the cook time a bit to ensure the pork chops are cooked through. I prefer to use the thicker cut boneless chops because they produce a nice texture and size that really suits our family well and feeds everyone! A fully cooked through pork chop should reach 145 degrees when probed.
What to serve with Easy Baked Pork Chops & Rice
You’ve got the rice and meat in this easy pork chop casserole, but here are a few other sides that can also go well with pork chops and rice:
- Parmesan Roasted Brussel Sprouts
- Cheesy Zucchini Bake– a great way to add in those vegetables!
- A tasty side salad with your favorite add in’s
- Lemon Garlic Roasted Asparagus
- Mini Garlic Monkey Bread
- Garlic Pull Apart Bread
Tips for Perfection
- Make sure both sides of the pork chops are seasoned well with salt, black pepper and garlic powder (optional).
- Spread the rice mixture into an even layer at the bottom of your casserole dish. If all the rice is sitting in one spot, it will clump up when cooked and/or bake unevenly.
- Pork Chops are done when they have reached an internal temperature of 145 degrees.
- Add in any other seasoning to your pork chops desired to really enhance the flavor. Onion powder and garlic are great options.
- Make sure you don’t over bake as the pork will get dry and tough, when in doubt, use a meat thermometer to check.
- Do not assemble this dish too far in advance of baking, because the rice will start to absorb the liquid as it sits (which may yield a mushier texture).
How to store Pork Chop Rice Bake
This casserole makes enough for up to 6 servings. If you have leftovers, they are quite tasty enjoyed the next day. You can also store them in an airtight container in the refrigerator or put a lid on the casserole dish. Stored either of these ways, the leftovers will last in the fridge for about 3-4 days.
If placed in a freezer safe container, the pork chop leftovers will be good about 2-3 months.
How to reheat Pork Chop and Rice Casserole
Once you are ready to enjoy the leftovers, simply put your leftover casserole back in a baking dish and cover it with foil. Then, warm it in the oven at 350°F for about 10-15 minutes. If you’re reheating the frozen casserole, you’ll just need to add some more cooking time. Most likely it will take 30-40 minutes. The rice and pork may get a little more dry as compared to first from the oven, but still delicious. You can also microwave the leftovers for about 1-2 minutes.
More Tasty Casserole Recipes to try
If you love quick and easy meal options, check out these blog favorites:
- Forgotten Chicken– a super easy chicken rice recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, and Lipton onion soup mix. Easy to prepare and perfect for those busy nights!
- Chicken and Stuffing Casserole– savory and filling Chicken Stuffing Casserole is perfect for feeding a family and only takes 15 minutes of prep time!!
- Chicken Broccoli Casserole– seasoned chicken, steamed broccoli, and fluffy rice tossed in a savory, creamy cheese sauce, covered in cheese, and baked until bubbling hot!
- Ultimate Tater Tot Casserole– chicken, cheddar, bacon, ranch, and tater tots. You can make it ahead of time and refrigerate it or even freeze it for later.
- King Ranch Casserole– cozy, comfort food classic with melty layers of chicken, tortillas, and cheese.
Love Pork Chops? Here are more Pork Chop Recipes to try
- Smothered Slow Cooker Pork Chops
- Honey Garlic Glazed Pork Chops
- French Onion Pork Chops
- Ranch Coated Pork Chops
- Italian Breaded Pork Chops
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Easy Baked Pork Chops and Rice Casserole
Equipment
Ingredients
- 2 cups rice *I use Minute Rice, if using regular or long grain, increase cook time and liquid by about 1 cup
- 3 ½ cups water
- 5 tablespoon butter *cut into 1 tablespoon slices
- 1 envelope Lipton Onion Soup
- 4-6 pork chops
Instructions
- Using 1 tbsp. butter, spread it around a 9 x 13 baking pan to “grease” the pan.
- Place rice on bottom of pan.
- Add in water and gently mix around.
- Take remaining butter slices and place on top of rice.
- Put pork chops over rice. Season pork chops with salt/pepper as desired.
- Sprinkle Lipton onion soup mix over entire pan.
- Cover pan with tin foil and place pan in preheated oven, 350 degrees.
- Bake for about 1 hour, or until pork chops are cooked through and liquid is absorbed in rice. Enjoy!
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!!!