It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this is the meal for you. This recipe for Creamy Pork Chops & Baked Rice is a true lifesaver.
This is one of those recipes you’ll make on repeat. It delivers juicy pork and flavorful rice with very little effort. You get a complete, satisfying meal in one single baking dish.
Why You’ll Make This Again
This dish is the ultimate comfort food for a chilly Fall evening. It is reliable, hearty, and fits perfectly into a busy schedule. You don’t have to stand over a hot stove all night.
The rice absorbs all the savory juices from the meat. This makes every bite incredibly rich and flavorful. It is ready in about an hour with minimal active prep time.
How This Comes Together
This recipe is very straightforward and perfect for beginners. You start by giving the pork a quick sear for color. Then, you simply whisk the base and let the oven do the work.
Using condensed soup is a great time-saving shortcut. It creates a built-in sauce that keeps everything moist. You will love how easy the cleanup is afterward.
What You’ll Need
You likely have most of these simple pantry staples already. These ingredients work together to create big flavor with zero stress.
- 4 bone-in pork chops, 1-inch thick
- 1 cup uncooked long-grain white rice
- 10.5 oz condensed cream of mushroom soup
- 1.5 cups chicken broth
- 1/2 cup yellow onion, finely diced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Step-By-Step Directions
- Preheat oven to 375°F (190°C).
- Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.
- In a large skillet over medium-high heat, sear the pork chops in vegetable oil for 3 minutes per side until golden brown; remove from heat.
- In a 9×13 inch baking dish, whisk together the rice, condensed soup, chicken broth, and diced onions until well combined.
- Place the seared pork chops on top of the rice mixture.
- Cover the dish tightly with aluminum foil to prevent moisture from escaping.
- Bake for 45 minutes or until the rice has absorbed the liquid and the pork reaches an internal temperature of 145°F (63°C).
- Remove from oven and let rest, covered, for 5 minutes before serving.
How To Serve It
Serve this directly from the baking dish for a casual family dinner. The creamy rice acts as its own side dish. It looks beautiful when garnished with a little fresh parsley.
I love pairing this with steamed green beans or roasted carrots. A simple side salad also adds a nice crunch. It is a filling meal that everyone will enjoy.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. This meal stays fresh and delicious for up to three days. It is a fantastic option for easy work lunches.
To reheat, add a tiny splash of broth to the rice. This prevents it from drying out in the microwave. Heat it gently until the pork is warmed through.
Make It Even Better (Pro Tips)
- Don’t skip the searing step because it locks in the juices.
- Make sure your foil seal is very tight to steam the rice.
- Use bone-in chops for more flavor and more tender meat.
- Avoid using minute rice as it will get too mushy.
- Always let the dish rest for five minutes before you dig in.
- Check the pork temperature early to avoid overcooking the meat.
- For a Fall-inspired twist, add a pinch of dried thyme.
Easy Ways To Change It Up
- Swap the mushroom soup for cream of celery if preferred.
- Try using chicken thighs instead of pork for a different protein.
- Stir in some frozen peas before baking for extra veggies.
- Add a sprinkle of cheddar cheese during the last five minutes.
Quick Questions
Can I use brown rice?
Brown rice takes much longer to cook than white rice. You would need to increase the liquid and the baking time. I recommend sticking with long-grain white rice for this specific recipe.
What if my rice is still crunchy?
This usually happens if the foil seal wasn’t tight enough. If it’s still hard, add a little broth and bake longer. Ensuring a tight seal is the key to perfect rice.
I hope this Creamy Pork Chops & Baked Rice becomes a new favorite in your home. It’s the perfect way to end a long day with a smile. Happy cooking!
— Ethan
Creamy Pork Chops & Baked Rice
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.
- In a large skillet over medium-high heat, sear the pork chops in vegetable oil for 3 minutes per side until golden brown; remove from heat.
- In a 9x13 inch baking dish, whisk together the rice, condensed soup, chicken broth, and diced onions until well combined.
- Place the seared pork chops on top of the rice mixture.
- Cover the dish tightly with aluminum foil to prevent moisture from escaping.
- Bake for 45 minutes or until the rice has absorbed the liquid and the pork reaches an internal temperature of 145°F (63°C).
- Remove from oven and let rest, covered, for 5 minutes before serving.
