Pork Chop and Rice Casserole
I love rice and I’m starting to not hate pork chops. So, naturally, the next thing on the menu is pork chop and rice casserole!
I almost always serve rice with any pork I cook, so I’m excited about this dish. It shouldn’t take too long to prepare either, since it’s a casserole. The cooking time will vary depending on how much or how little you choose to cook.
To Make Pork Chop and Rice Casserole, We Need:
- 4 or more pork chops. I wouldn’t use very thick ones unless you don’t mind to let them cook a while.
- 1 can of cream of mushroom soup. (I’ll add a few mushroom stems and pieces, too).
- 2 cups of uncooked white rice.
- 3 cups of water.
- A little less than a whole stick of butter, chunked.
- 1 onion soup package.
- 9×13 roasting pan. (I suggest this instead of a glass dish for this recipe)
- Aluminum foil.
If you wish to cook your chops a bit before baking, you’ll need a skillet as well. This isn’t necessary. Pre-cooking just makes me feel better about the final product if I can’t find my meat thermometer. It really doesn’t affect the taste or anything.
If you do wish to precook the chops a bit, fry them until they’re slightly brown and set them to the side.
How to Cook Pork Chop and Rice Casserole
- Set the temperature of your oven to 350°F.
- Line the bottom of your roasting pan with the uncooked rice.
- Add the soup mix, cream of mushroom soup, and water to the rice.
- Mix the liquid and seasoning throughout the rice evenly.
- Put the chunked butter all over the rice, sitting on top.
- Slap those chops on top of the rice, now.
- Cover the pan with aluminum foil and place it in the oven.
It should only take about an hour for the casserole to cook at this point. If the rice is soft and the pork chops reach 145°F or higher (internally), it is ready to to remove from the oven!
As always, let the food cool for a bit before enjoying it. Food can’t be thoroughly enjoyed with painful blisters on the roof of your mouth or tongue!