Easy Baked Pork Chops and Rice Casserole

A cooked pork chop with rice on a white plate.

4 from 19 votes

Easy Baked Pork Chops and Rice Casserole

This easy Baked Pork Chops and Rice Casserole is a hearty one-pan dinner made with tender pork chops, fluffy rice, and Lipton Onion Soup Mix. Perfect for busy weeknights and family dinners.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 467kcal

Author: Kristin Hayes

Equipment

9x13 baking pan

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 9x13-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