Pork Chops and Rice Casserole with Creamy Instant Rice

Pork Chops and Rice Casserole

Thin pork chops bake on top of instant white rice mixed with condensed cream soups, milk, and onion soup mix. The rice turns soft and creamy, while onion pieces give the chops a few golden-brown patches. There’s no need to sear the pork first.

The chops and rice may not finish at the same time. Start checking the pork before the rice is expected to be tender, and remove any chops that are done so they don’t dry out while the rice finishes.

Ingredients for Pork Chops and Rice Casserole

• 1 tablespoon unsalted butter, or enough cooking spray to grease the dish
• 2 cups instant white rice (360g)
• 1 can (10.5 ounces) condensed cream of mushroom soup (about 300g)
• 1 can (10.5 ounces) condensed cream of celery soup (about 300g)
• 1 cup milk (240g)
• 1 envelope dry onion soup mix (28g), divided
• 1/4 teaspoon black pepper, or to taste
• 4 bone-in pork chops, about 1/2 inch thick and 1 1/2 pounds total (680g)

Boneless chops also work, but they may finish sooner. If preferred, replace the cream of mushroom soup with one 10.5-ounce can of condensed cream of chicken soup; keep the cream of celery soup and milk as written.

How to Make Pork Chops and Rice Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9-by-13-inch casserole dish. Pat the pork chops dry and divide the onion soup mix roughly in half.
2. Mix the rice: In the dish, stir together the instant rice, both condensed soups, milk, pepper, and half of the onion soup mix. Spread the thick mixture evenly.
3. Add the chops: Arrange them on top of the rice in a single layer, without overlapping or burying them. Sprinkle the remaining onion soup mix over the chops, leaving some onion pieces on their surfaces.
4. Bake covered: Cover the dish tightly with foil and bake for about 40 minutes. Begin checking the chops at this point, especially if they are thin or boneless. Check the rice for tenderness around 45 minutes.
5. Check each chop and the rice: Insert an instant-read thermometer into the thickest part of each chop, avoiding the bone. Transfer any chop that reaches 145°F (65°C) to a plate and let it rest for at least 3 minutes. If the rice is still firm in the center, cover the dish again and continue baking until the grains are tender and the mixture is moist and creamy.
6. Finish and serve: If the rice is tender but the chops still need time or a little surface color, uncover the dish for 5 to 10 minutes, checking the pork as it bakes. The onion pieces should be golden-brown, not scorched. Do not leave chops that have reached 145°F in the oven just to brown them. Return any removed chops to the finished rice, let the casserole stand for about 5 minutes, and serve.

Allow approximately 45 to 55 minutes of baking, though chop thickness, the baking dish, and the oven can affect the timing. Serve one chop with a generous scoop of creamy rice; a green salad or cooked vegetable can go alongside.

Why This Casserole Uses Instant Rice

Instant white rice suits the amount of soup and milk in this casserole. Regular long-grain rice needs a different amount of liquid and a different baking schedule, so it is not a direct substitute. Keep the foil cover tight during the main bake to retain the moisture the rice needs.

Make-Ahead, Storage, and Reheating

To prepare the casserole ahead, bake it first, then cool and refrigerate it. Avoid refrigerating the assembled casserole unbaked: the rice can absorb the liquid while it sits.

Store cooled leftovers in a covered airtight container in the refrigerator for up to 3 to 4 days. Reheat portions in the microwave or covered in the oven, adding a small splash of water if the rice has firmed up. Reheat leftovers to 165°F (75°C).

Nutrition

Approximate nutrition per serving, based on 4 servings of one pork chop with one-quarter of the rice casserole: 710 calories, 39g protein, 21g fat, and 89g carbohydrates. Per 100g: approximately 160 calories, 9g protein, 5g fat, and 20g carbohydrates. Values vary with the soups, pork cut, and amount of edible meat on each chop.