Simple Pork Chop And Rice Casserole

If you ask me, a good one-dish dinner is worth its weight in gold.

This comforting casserole brings together tender pork chops and fluffy rice in a creamy, cheesy base that the whole family will love. The chicken broth and cream of chicken soup create a rich sauce that keeps everything moist while it bakes.

Seasoned pork chops sit right on top of the rice mixture, getting perfectly cooked as the casserole bubbles away in the oven. Sharp cheddar cheese melts throughout, and a hint of thyme adds just the right amount of flavor.

It’s the kind of straightforward weeknight meal that tastes like you spent way more time on it than you actually did.

What Kind of Pork Chops Should I Use?

For this casserole, bone-in or boneless pork chops will both work great, so just grab whichever you prefer or whatever’s on sale. If you’re using bone-in chops, they’ll add a bit more flavor to the dish as everything cooks together, but boneless chops are easier to serve and eat. Thickness matters more than you might think – aim for chops that are about ¾ to 1 inch thick so they stay juicy and don’t dry out during the baking time. If your chops are thinner than that, you might want to check on them a bit earlier to make sure they don’t overcook.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken broth: You can easily swap this for vegetable broth or beef broth. If you’re out of broth entirely, use water with a bouillon cube dissolved in it.
• Rice: Long-grain white rice works best here, but you can use jasmine or basmati rice too. Avoid using instant rice as it will turn mushy during the long baking time.
• Cream of chicken soup: Cream of mushroom or cream of celery soup work just as well. You can also make a quick substitute by mixing 1 cup of milk with 3 tablespoons of flour and seasoning it with salt and pepper.
• Cheddar cheese: Feel free to use Monterey Jack, Colby, or a Mexican cheese blend instead. Any good melting cheese will do the job.
• Pork chops: Bone-in or boneless both work fine. If you only have thick-cut chops, you might need to add 10-15 minutes to the baking time. Chicken thighs can also work as a substitute, though the flavor will be different.

Watch Out for These Mistakes While Baking

The biggest mistake with this casserole is not covering it with foil during baking, which can cause the rice to dry out and the pork chops to become tough – keep it tightly covered for the first 60 minutes, then uncover for the last 20 to let the top brown nicely.

Another common issue is using thick-cut pork chops, which won’t cook through in the same time as the rice, so stick with chops that are about 1/2 to 3/4 inch thick for even cooking.

To avoid undercooked rice, make sure your liquid is hot before pouring it over the rice, and give everything a good stir to ensure the rice is evenly distributed and submerged in the liquid.

Finally, let the casserole rest for 5-10 minutes after baking so the rice can absorb any remaining liquid and the pork chops stay juicy when you cut into them.

What to Serve With Pork Chop and Rice Casserole?

Since this casserole is already pretty hearty with the pork, rice, and cheese all in one dish, I like to keep the sides simple and fresh. A crisp green salad with a tangy vinaigrette cuts through the richness nicely, or you could go with steamed green beans or roasted broccoli for something easy. Dinner rolls or garlic bread are always a good call if you want something to round out the meal, and they’re perfect for soaking up any extra sauce from the casserole. If you’re feeding a crowd, a simple coleslaw or corn on the cob makes this feel like a complete comfort food dinner.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that tastes even better the next day after all the flavors have had time to hang out together.

Freeze: You can freeze this casserole for up to 3 months. I like to portion it out into individual servings before freezing so I can grab just what I need for a quick dinner. Just make sure it’s completely cooled before you pop it in the freezer.

Reheat: Warm it up in the microwave for a few minutes, stirring halfway through, or heat it in the oven at 350°F covered with foil until heated through. If it seems a bit dry after storing, just add a splash of chicken broth or water before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2100
• Protein: 95-110 g
• Fat: 55-65 g
• Carbohydrates: 210-230 g

Ingredients

• 20 oz chicken broth (I always use Swanson for the best savory base)
• 1.5 cups rice
• 1 can cream of chicken soup
• 1.25 cups water
• 6 oz cheddar cheese (shredded from the block for better melting)
• 1 lb pork chops (trimmed and patted dry to ensure even browning)
• salt
• freshly ground black pepper
• 1/2 teaspoon dried thyme

Step 1: Prepare the Pork Chops and Preheat

• 1 lb pork chops
• salt
• freshly ground black pepper
• 1/2 teaspoon dried thyme

Pat the pork chops dry with paper towels and season both sides generously with salt, freshly ground black pepper, and dried thyme—this seasoning will infuse the rice and broth as everything cooks together.

While you’re prepping the meat, preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size casserole.

Step 2: Build the Rice and Broth Base

• 20 oz chicken broth
• 1.5 cups rice
• 1 can cream of chicken soup
• 1.25 cups water
• 6 oz cheddar cheese

In your prepared baking dish, whisk together the chicken broth, cream of chicken soup, water, and shredded cheddar cheese until the cheese is mostly incorporated and the mixture is smooth.

Stir in the rice, ensuring all grains are evenly distributed throughout the liquid.

I always use freshly shredded cheese from a block rather than pre-shredded, as it melts more smoothly and creates a better texture throughout the casserole.

Step 3: Arrange Pork Chops and Bake

• seasoned pork chops from Step 1
• rice and broth mixture from Step 2

Nestle the seasoned pork chops from Step 1 directly onto the rice mixture in the baking dish, spacing them evenly so they cook at the same rate.

Cover the dish tightly with foil to trap steam and help the rice cook through without drying out.

Bake for 80 minutes, then remove the foil to allow any remaining liquid to reduce and the pork chops to develop a light golden top during the final minutes of cooking.

Step 4: Rest and Serve

Remove the casserole from the oven and let it rest for 5 minutes—this allows the rice to absorb any remaining liquid and the pork to retain its juices.

The pork chops should be cooked through and tender, and the rice should be creamy and infused with the savory flavors of the broth, soup, and cheese.

Simple Pork Chop And Rice Casserole

Delicious Simple Pork Chop And Rice Casserole recipe with step-by-step instructions.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 6 servings

Calories 1975 kcal

Ingredients

  

• 20 oz chicken broth (I always use Swanson for the best savory base)
• 1.5 cups rice
• 1 can cream of chicken soup
• 1.25 cups water
• 6 oz cheddar cheese (shredded from the block for better melting)
• 1 lb pork chops (trimmed and patted dry to ensure even browning)
• salt
• freshly ground black pepper
• 1/2 teaspoon dried thyme

Instructions

 

• Pat the pork chops dry with paper towels and season both sides generously with salt, freshly ground black pepper, and dried thyme—this seasoning will infuse the rice and broth as everything cooks together. While you're prepping the meat, preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size casserole.
• In your prepared baking dish, whisk together the chicken broth, cream of chicken soup, water, and shredded cheddar cheese until the cheese is mostly incorporated and the mixture is smooth. Stir in the rice, ensuring all grains are evenly distributed throughout the liquid. I always use freshly shredded cheese from a block rather than pre-shredded, as it melts more smoothly and creates a better texture throughout the casserole.
• Nestle the seasoned pork chops from Step 1 directly onto the rice mixture in the baking dish, spacing them evenly so they cook at the same rate. Cover the dish tightly with foil to trap steam and help the rice cook through without drying out. Bake for 80 minutes, then remove the foil to allow any remaining liquid to reduce and the pork chops to develop a light golden top during the final minutes of cooking.
• Remove the casserole from the oven and let it rest for 5 minutes—this allows the rice to absorb any remaining liquid and the pork to retain its juices. The pork chops should be cooked through and tender, and the rice should be creamy and infused with the savory flavors of the broth, soup, and cheese.