This Pork Chops and Rice Casserole is a cozy dish that brings comfort to your table. With tender pork chops and fluffy rice baked together, it’s simple and filling!
Nothing beats a one-pan meal that makes cleanup a breeze! I love how the flavors blend perfectly, and it’s always a hit at dinner time. Give it a try—you’ll be glad you did!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add more flavor and moisture. If you prefer, you can substitute with boneless chops or even chicken thighs for a different twist.
Olive Oil: A healthy option, but feel free to use vegetable or canola oil if that’s what you have on hand.
Mushrooms: For a hearty texture, I like using button mushrooms. You can swap them with cremini or even omit them if you dislike mushrooms.
Chicken Broth: Homemade broth is great, but store-bought works just as well. If you need a vegetarian option, use vegetable broth!
Sour Cream or Cream Cheese: These are optional but make the dish richer. Greek yogurt can be a good alternative if you’re looking for a lighter option.
How Do I Ensure the Pork Chops Are Perfectly Cooked?
Getting your pork chops to the right doneness is crucial. Here’s how to do it:
- Start by searing the chops in a hot skillet. This locks in moisture and gives you a nice crust.
- When placing them in the casserole, make sure they sit on top of the rice, not submerged. This way, they retain moisture while flavoring the rice.
- Use a meat thermometer to check for doneness. Aim for 145°F (63°C) for juicy, tender pork.
- Let the casserole sit covered for a few minutes after removing it from the oven. This helps everything settle and remain juicy.
With these tips and ingredients, your Pork Chops and Rice Casserole is bound to be a hit! Enjoy the warmth it brings to your meals!
Pork Chops and Rice Casserole
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 ½ cups chicken broth (or as needed)
- 1 cup water
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried parsley, plus more for garnish
- ½ cup sour cream or cream cheese (optional for creaminess)
- 2 tablespoons butter (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and around 50-55 minutes in the oven. Overall, you’ll spend about 1 hour and 10 minutes from start to finish, including resting time. Perfect for an easy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when your casserole is ready to go in!
2. Prepare the Pork Chops:
Generously season both sides of the pork chops with salt and black pepper. This will help enhance the flavors!
3. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear them for about 3-4 minutes on each side until they are golden brown. Remove the chops from the skillet and set them aside on a plate.
4. Sauté the Vegetables:
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté until the onion is translucent, about 3 minutes. Then add the sliced mushrooms and cook for about 5 minutes, until they are tender and browned. Finally, stir in the minced garlic and cook for another 30 seconds until it becomes fragrant.
5. Combine Rice and Liquid:
Now, add the uncooked rice to the skillet, stirring it to coat with the onion and mushroom mix. Pour in the chicken broth and water, then season with thyme, parsley, salt, and pepper. Bring all of this to a simmer and then remove it from the heat.
6. Add Creaminess (Optional):
If you want a creamier casserole, stir in the sour cream or cream cheese along with the butter. This adds a delightful richness to the dish!
7. Assemble the Casserole:
Transfer the rice mixture evenly into a 9×9-inch casserole dish. Lay the seared pork chops on top of the rice mixture. This way, they’ll keep the rice moist and flavor-packed as they cook together.
8. Bake the Casserole:
Cover the casserole dish tightly with aluminum foil to keep all the steam in. Bake in your preheated oven for 45-55 minutes, or until the rice is tender and the pork chops are cooked through (with an internal temperature of 145°F/63°C).
9. Rest and Serve:
Once done, carefully remove the casserole from the oven. Let it rest covered for about 5 minutes. This helps settle the flavors. Finally, garnish with freshly chopped parsley and serve hot!
Enjoy your savory, comforting Pork Chops and Rice Casserole!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops work well in this casserole. Just be mindful of their cooking time as they may cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C).
How to Adjust Cooking Time for Different Rice Types?
If you’re using brown rice, you’ll need to increase the cooking time and liquid. Generally, brown rice takes about 10-15 minutes longer to cook, so check for doneness and adjust as needed.
Can I Prepare This Casserole in Advance?
Yes, you can prepare the rice mixture ahead of time and store it in the fridge for up to 24 hours. Just sear the pork chops right before baking for the best results. You may need to adjust the cooking time slightly if starting with a cold casserole.
How to Store Leftovers Properly?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or oven, adding a splash of broth or water if it seems dry to keep it moist.
