Succulent Pork Chop Casserole with Rice
If you love making pork chops for dinner, try making this recipe for Succulent Pork Chop Casserole with Rice. This easy pork chop recipe is simple to make, but is full of plenty of flavor. To make the casserole, lightly breaded pork chops are browned in a skillet until golden and partially cooked. Onions and mushrooms are then sauteed together. Rice is then combined with a flavorful sauce made from beef broth and canned mushroom soup. The rice is then topped with the pork chops and mushroom mixture before baking in the oven. Once the pork chop casserole emerges from the oven, the rice is fluffy and the pork chops are cooked and tender. For a complete meal, serve a helping of this Succulent Pork Chop Casserole with Rice alongside a steamed green vegetable. No one will believe that this pork chop recipe was such a cinch to make.
Any type of rice will work here but we prefer a mixture of long grain and wild rice for its color, flavor, and nutritional value.
Cooking MethodCasserole, Oven
Cooking Vessel Size9 x 13 inch baking dish
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 1-inch thick boneless pork chops
- 2 tablespoons vegetable oil, divided
- 8 ounces mushrooms (about 2 cups, sliced)
- 1 cup finely chopped onion
- 2 tablespoons chopped fresh basil
- salt and pepper
- 1 (14-1/2-ounce) can beef broth
- 1 (10-1/2-ounce) can golden mushroom soup
- 1 1/2 cup rice mix (see note)
Preheat the oven to 350 degrees F. Lightly spray a 9 x 13-inch baking dish with cooking spray.
Place the flour, salt, and pepper into a zip-top plastic bag and shake to mix. Add the pork chops and shake to lightly coat the pork.
In a heavy skillet large enough to hold all of the pork chops, heat 1 tablespoon of the oil over medium high heat until the oil shimmers. Add the pork chops and brown for about 3 minutes on each side until golden brown.
Remove the chops to a plate and add the remaining oil to the pan. Saute the onions and mushrooms until the onions are translucent and the mushrooms begin to brown, about 5 minutes. Sprinkle with additional salt and pepper and the fresh basil.
In a bowl, mix the broth and soup until well combined. Microwave for 2 minutes on high until hot.
Place the rice into the baking dish and pour the soup mixture over. Arrange the pork chops on top and spoon the mushroom mixture over and around the chops. Cover with foil and bake for about 45 minutes, until rice is tender and has absorbed most of the liquid. If there is too much liquid remaining, remove foil and return to the oven, uncovered, for 10 minutes.
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