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
- Salt
- Pepper
- Garlic powder
- Rosemary
- Thyme
- Long grain white rice
- Cream of mushroom soup
- Cream of chicken soup
- Milk
- Butter
- Parsley
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
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Destiny
I loved this recipe and I definitely plan on making it again! Next time I’m gonna double the rice part and maybe add mushrooms. 😋 Thank you!
Robert
Can you use instant rice
Tornadough Alli
I would recommend against it, I have a friend who used it and it did not turn out right, it was very mushy.
Brenda
Can I half the recipe..if so how long to bake it so it is done? Need to make for a older lady but it is to much for her. Thanks
Melissa
Thank you, love this and the pork one! Have you ever made this and frozen it for someone else? I want to make a casserole for a friend in need of some comfort food and this was the first recipe I thought of. However, I’m not sure if it should be cooked through and then frozen or maybe frozen at the point where you mix it but then freeze it instead of put it in the oven? Help! Thank you!
CJ
Made this today but I didn’t have cream of mushroom soup so I substituted with 1 cup of sour cream with ranch dip seasoning. My family loved it. Thank you so much for sharing your recipe!
Juney
Fantastic. My husband is a picky eater and he loved it. I loved it too. Thank you for this recipe. It’s a keeper and will be made often. Love how easy it is.
Nancy D.
This is excellent and so easy. I am not much of a cook and I almost ruined the dish, although I did manage to save it. I had the soups, milk, rice, and butter in the saucepan heating on medium heat but I didn’t stir constantly as instructed because I was preparing the baking dish and putting the pork chops in it. When I went back to stir the soup and rice mixture almost all the rice had stuck to the bottom of the stainless steel saucepan and started to burn. The liquid didn’t have a burned flavor so I poured it over the pork chops and guesstimated how much rice to add. It was a save. Deviations from the recipe were that I added a 4 oz can of mushrooms and I used canned fat-free milk. We like mushrooms so thought they were a good addition. Now I just have to try to save the pan. I’ll be making this again. Thanks for the recipe!
Milly
Hi Alli, are the soups meant to be at regular or double strength? All the cream soups tend to be condensed so I want to make sure that making the soup regular strength is the right way to go. Thanks!
Tornadough Alli
I’m not sure what double strength means, but these are cans of condensed soup and just the soup alone straight creme the can. Hope that helps.
Susan Wefel
Do you use uncooked rice?
Tornadough Alli
Yes, uncooked rice.
Erika
This is a keeper!!
Rebekah
SOOOGood!!!! My babies and picky husband even loved it. Dairy free so used almond milk and earth butter and turned out delicious!
Stephanie M
We absolutely love this recipe!! The only additions I do are adding chopped onions and minced garlic to the soup and rice mixture and we drool over it each and every time time.
Thank you for a wonderful addition to our meal rotation. 💜💜💜💜💜💜💜
Debra Krysinski
OMG this is absolutely fabulous!! Have you ever doubled the rice portion?
Denise Reynolds
Hi Debra, I cooked this for dinner tonight and did a double batch on all of it just so we can have it another night this week. I used a bigger baking pan thinking a 9×13 wouldn’t be big enough. Yummmmmy delish!
Nikki
I had to improvise and do a little speedier method then the 2 hrs but it was still delicious and my kids Loved it so much they asked when can we have it again. I also think it would be good with chicken.
Tornadough Alli
Nikki, so happy you and your family liked this! Also, happy you were able to improvise as well! I’ve already got you covered on a chicken version of this, you can find it here: https://tornadoughalli.com/baked-chicken-rice/
Denise Reynolds
Our next door neighbor cooks this for her family and gave me your website url. WOW it is delicious!!! Today is the 2nd time I made it but this time I doubled the recipe so my husband and I could have leftovers for another night. The only change I made was, because I am out of milk, I used half and half instead.. Most definitely a keeper recipe. Thank you for sharing. Oh, I also made your chicken and noodle recipe and love that too!
Lisa
WOW! So delicious! My family all loved it! Ages 2, 5, 8, 14 , 33 and 38! 🤪
Janice Nobles
I prepared dish tonight. Oh, my goodness it is every bit of just delicious. I promise you I will be preparing this dish again. I would love to try this with chicken as well. Thank you for a great & easy recipe.
Tornadough Alli
Thank you so much Janice! I’m so happy you liked it! We actually have this exact recipe made with chicken as well, you can find it here: https://tornadoughalli.com/baked-chicken-rice/
Erica B
Even better than my mom’s old recipe! Definitely a winner. Can you use boneless pork shoulder blade chops also?
Tornadough Alli
Oh wow, that means a lot! Thank you so much. I have not tried it with any other type of pork chops so I am unsure, but if you do try it I would love to know how it turns out!
Barbara
This is the recipe I have been waiting for all my life for rice and pork chops baked in the oven. Tonight I have made it for the second time and my family just loves it. I did have to tweak a bit for gluten free soups but still it turned out so delicious.
Kristin
Made this tonight. The whole family agrees that this is a keeper!! It was easy to throw together and all the ingredients are basic pantry staples. I will be sharing this with friends! Thank you!
Tornadough Alli
Thats so great to hear Kristin! So happy everyone enjoyed and thank you so much for coming and letting me know 🙂
Debbie
Wow!! Delicious.
I’ve been doing it all wrong until this evening. Thank you. I’ve always used water instead of milk & cooked it at 350 for 75 min.
Not good….
I really appreciate your detailed tips
Your way is perfect. I did stir in frozen peas 😉
This is a keeper for my family