Easy, herby and flavorful this Baked Pork Chops & Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.
I have to admit, I’ve never ever been the hugest fan of pork chop recipes. Mainly for the simple fact of how some people have cooked them and it has more or less been a little chewy to my liking…and that is not how I like my pork chops.
These Baked Pork Chops are literally fall apart fork tender, there is no effort needed to slice these bad boys in half. They are baked up in rice which gives this meal even more substance.
WHAT KIND OF PORK CHOPS DO YOU USE?
For this recipe we used boneless pork chops, the thicker cut. You could potentially use bone-in pork chops as well as thinner cut pork chops, but I have not tested this recipe with either of those options.
We like to use the thicker cut boneless chops because they produce a nice texture and size that really suits our family well and feeds everyone!
WHAT INGREDIENTS DO YOU NEED?
- Boneless pork chops
- Garlic powder
- Long grain white rice
- Cream of mushroom soup
- Cream of chicken soup
These combination of ingredients really make this hands down one of my favorite pork chop recipes out there. They are really similar to baked chicken and rice which is one of our families favorite recipes ever.
HOW TO AVIOD MISTAKES WHEN COOKING PORK CHOPS!
- Take pork chops out of refrigerator at least 15 minutes before cooking.
- Season your pork chops!! This is always something you want to do, it give the meat extra flavor if the other ingredients used in the recipe may be on the bland side.
- If baking pork chops, sear/brown the outside of the pork chops before placing into the oven. Pork chops are a relatively quick cooking cut of meat and this will help ensure even cooking and overcooking while in the oven.
Those are just some of my helpful tips that I’ve found really work when you want to learn how to cook pork chops and want that fork tender chop recipe and not something that is dry or undercooked because no one likes a dry or undercooked pork chop recipe.
This is really one of those foolproof recipes because it is pretty much all thrown in one pan that you cook in the oven and kinda just dig in at the end.
We love quick and easy recipes around this house, while this recipe isn’t technically “quick” it is easy and the flavor of this recipe more than makes up for the baking time it takes to cook these pork chops in oven.
HOW DO YOU MAKE BAKED PORK CHOPS & RICE?
- Season each side of your pork chops with salt, pepper, onion powder and rosemary.
- Add 2 tablespoons of oil to a saute pan and heat over medium and add your pork chops and brown each side which takes about 3-5 minutes.
- Add to a 9″x13″ baking dish and set aside.
- In a large sauce pan add cream of mushroom soup, cream of chicken soup and milk and whisk until combined.
- Stir in rice, rosemary and thyme then add butter.
- Place on stove and bring to a gentle boil until butter is melted then pour over your pork chops.
- Cover and cook at 275 degrees for 2 hours.
If you’re looking for that ONE recipe that everyone will love then these Baked Pork Chops & Rice are a serious staple that you are needing to keep on hand. Trust me when I say that you will fall in love!
If you like this recipe you might also like:
Baked Pork Chops & Rice
- 2 Tbs vegetable oil
- 4-5 boneless pork chops
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 2 tsp dried rosemary divided
- 1 tsp thyme
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 1 1/2 cups milk
- 1 cup long grain white rice
- 1/2 cup butter
- Parsley garnish
- Preheat oven to 275.
- Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
- In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
- Remove from heat and place in a 9"x13" pan, set aside.
- Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.
- Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
- Pour over pork chops, cover with tinfoil and bake for 2 hours.
- Remove from oven and garnish with parsley if desired.
PIN IT FOR LATER!
Just made this tonight…
Awesome!!!! If you don’t want to get violent, then don’t make this….because it will make you slap your mama..
We adjusted it a bit to use what we had available.
We used a box ofUncle Ben’s Wild and Long grain rice. We only used a half a stick of butter and we substituted oregano for the rosemary and thyme.. But it still came out delicious..The pork chops were super tender.. We also added cooked white rice to our plate with the cooked dish…. Next time we’ll have all the right ingredients.. but this was super good.. Will be trying chicken instead of pork too.✌️❤
So flavorful! Meat is tender and juicy and the rice is the perfect addition. Not dry one bit. I added an envelope of seasoned mushrooms to mine. Way yummy!
I made this today and the butter needs to be cut in half! One stick is too much and I used cream of chicken instead of cream of mushroom. The pork chops weren’t as tender as I would like, I cooked them at 325 degrees for 1-1/2 hoursinstead of 275. I loved the flavor of the rice! Only used Thyme, did’t have Rosemary! Will make it again and start earlier so I can cook at a lower temperature longer!
Have you done this before in the crockpot? If so, would you still Brown the pork chops?
I have not tried this in the crockpot.
I rarely leave reviews but this was so good every family member asked for seconds.
The only changes I made was that I used seasoning salt, onion powder and Italian seasoning because that’s what I had on hand. Thin pork chops because they substituted them at the grocery store for my pick up order.
My kids complain about most meals, not a negative word! They just asked if I could make it again!! It’s a winner!
The flavor was fantastic! I did not see the comments before making, and used Minute Rice. It turned out fine. However, the 2 hour bake time was really something you need to plan for. Next time I would bake at 350 for an hour and still use the Minute Rice.
Chops were very tender. Wanted to gobble up the rice but way too salty for me. I will try again using lo sodium soup and half as much butter, unsalted. I’ll try with chicken next.
This was absolutely delicious! I have a friend who doesn’t eat pork though – could I substitute with chicken thighs instead of pork chops?
We actually have this exact same recipe using chicken! Just search Baked Chicken & Rice!
Outstanding job on this recipe! I doubled it and used pre seasoned pork chops. Cooked in my electric skillet instead of the oven!! So so good!!
This is a winner. I followed instructions to the letter except I used fresh rosemary and thyme (had on hand) and I sautéed up some mushrooms, diced onions and garlic and added that to rice mixture. Will absolutely make again. Thank you! It’s gone already and just made it last night. Boyfriend said 11/10!
The best ever!! I have tried many many Porkchop rice casserole recipes. Thus wins!!
The rice was like risotto. Will cut butter back and see how that shakes out. Thanks for sharing this awesome recipe!
Have tried many pork chop rice casserole recipes. This is undoubtably the Best!!The rice has the feel /texture of risotto I cringed at the amount of butter so next time I will halve the amount. Thank you for sharing !!
I made this casserole tonight for my son and myself. He was blown away at the taste. He called his brother and completely rubbed it in with him.
I added frozen broccoli florets before the rice mixture and it was over the top.
Great recipe. Looking forward to more of yourl awesome recipes. Thank you for sharing.