Go Back

Baked Pork Chop and Rice Casserole

This baked pork chop and rice casserole is pure comfort in one dish, perfect for busy weeknights or slow Sundays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1800
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 cup uncooked long-grain white rice Make sure to use long-grain white rice for the right texture.
  • 1.5 cups whole milk You can substitute with 2% milk for a lighter option.
  • 1 can condensed cream of celery soup, undiluted (10.5 oz) Cream of mushroom soup can be used as a substitute.
Pork Chops
  • 4 pieces boneless pork chops (about 1 inch thick) Choose similar-sized chops for even cooking.
Seasoning Blend
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon paprika

Method
 

Preparation
  1. Heat the oven to 350°F (177°C) and lightly coat a 13×9-inch baking dish with cooking spray.
  2. In a mixing bowl, whisk together the uncooked rice, whole milk, and condensed cream of celery soup until smooth.
Assemble
  1. Spread the rice mixture evenly in the prepared baking dish.
  2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and paprika. Season both sides of the pork chops generously.
  3. Optionally, sear the chops for about 1 minute per side in a hot skillet for added flavor.
  4. Place the seasoned pork chops on top of the rice mixture.
Bake
  1. Cover the dish tightly with aluminum foil, then bake for 1 hour, checking that the pork is done before serving.
  2. Allow the casserole to rest for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. This dish can be frozen for up to 2 months. Reheat gently for best results.