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!
Sue Arnold
Made this today. All I added was a few chopped onions, about 1/2 cup. We all loved it, even my very hard to please husband. Thank You !
Laura Smith
This dish looks amazing! I want to cook it for 8 people. Do I need to make adjustments to the cooking time with the additional ingredients? I will obviously be using more rice and pork chops. Also, Is it possible to freeze this dish prior to baking??
Thank you!
Doug
Im gonna make it this evening. Sounds awesome. No thyme or rosemary so will subsitute with marjoram and sage respectfully. My first visit to your site and im really excited to try your dishes. Especially the gumbo. I grew up cajun so i can compare. Thanks and will let you know how it goes.
Tornadough Alli
Thank you for stopping by! This recipe is a popular one, I can’t get enough of it and I’m obsessed with the gumbo! I hope you enjoy and keep coming back!
Melanie Biglake
My family loved it! I loved it!
Diana Hite
Can I add in fresh broccoli with the rice?
Tornadough Alli
I’m sure that wouldn’t be an issue.
Alysha
I added fresh spinach to the soup and rice before adding to pan with pork chop. I think you can!
Kim
Can you use minute rice?
Tornadough Alli
For this recipe no unfortunately.
Kathy Warren
I will admit I wasn’t totally sold on this recipe, but I decided to try it any way. It was awesome! I’m definitely going to keep this for future use. Thanks for an awesome recipe that even my granddaughter will eat.
Madison
The first time I made these I used bone-in chops because that’s what I had. They turned out okay but are much better with bone-out like the recipe calls for. I added extra salt, pepper, and thyme the second time I made them because they seemed a little bland. This is one of our new favorites dinners!
Christy
Ok so I’ve made this a few times and the fam loves it. It’s the only way I can make pork chops now.
In saying that I must admit that I just always jumped to the recipe. Today I noticed the name of your site and it’s freakin adorable. Tornadough Alli?! Come on!! It’s the best one I’ve seen! 😍 thanks for the great recipe and you’ve gained a loyal follower!
Suzanne
AMAZING! We are eating dinner now!
Kasha
Delicious and hearty meal! I followed the recipe exactly and it was perfect. Family approved from 11 month old up to hubby! Add a steamed veggie or side salad to complete dinner.
Barbara
Excellent recipe! I will make this again! I did cut the rice recipe in half to be the right amount of food for two dinners for one person! I used two large bone in pork chops, but I only cut the baking time by 15 minutes (baked at 275° for 1hour, 45 minutes), and everything was perfect. (You need the time to make sure rice is cooked). I did use some garlic powder and S&P on chops before I browned them, not a fan of rosemary, so skipped that. Highly recommend!!
Mark B
If you wanted to make more rice with it, say 2 cups instead of 1, how would you change the liquid ratios? Add another 1.5 cups milk? Or water? More soup? My family loves rice so I want there to be plenty and hopefully some extra! 🙂
Tornadough Alli
I would double the whole recipe and use a larger pan or deeper pan since the measurements of all ingredients are the “liquid” base for the rice to cook in.
brenda dampeer
could you use minute rice
Tornadough Alli
No, it has to be raw rice unfortunately.
Mz El
This recipe was delicious!!!
Usually when using uncooked rice in recipes, some of it doesn’t get cooked through. This was perfect. I used 22oz cream of chicken and 10 oz cream of mushroom because I used 2 cups of rice. Love the flavor and the chops were so tender. Thanks for this mouth watering EZ delicious recipe!!!
Mimi
Thank you! God bless you for posting your adjustments!
Diane Lindall
I just made this. I hate cream of mushroom soup, but added to the cream of chicken, I can tolorate it. Smells delicious! Can’t wait to try this. Only change I made was added some sliced onions after browning the pork and put them under the pork before adding the soups. If it tastes half as good as it smells, i will be in heaven!
JENNIFER HANSEN
My whole family loved these and they were easy to make!
JimmyB
Delicious! But where’s the garlic? Rosemary and garlic go together like love and marriage or a horse and carriage. I used ground rosemary which is has more flavor per tsp. than stick rosemary as a lot of people call it. So I just used 1 tsp. in the sauce and the same amount of garlic powder. I could have eaten nothing but a plate of the rice in sauce without a pork chop it was so good. I do have one suggestion. When you take the pork chops out to come up to room temperature take a stick of butter out of the frige at the same time. I cut the stick into 4 pieces and it still took a long time to melt into the simmering sauce. This is a very EZ recipe to prepare, you just have to start about 3 hours before your dinner time. It really is delicious – thanks for sharing!
Oh, one more thing to the person who asked about cutting it in half to take to a friend – just cook the whole thing and send half away and enjoy the other half yourself.
Reed
I’ve made at least 15 different pork chop and rice recipes and this is hands down the best one out of all them without question. I highly recommend this to anyone looking for an easy and delicious dinner. It’s exceptional!
Barb
I have made this with pork chops, pork tenderloin (cut in large pieces) and I’m making it tonight with pork steaks, onion, fresh mushrooms, zucchini and summer squash. Hubby loves this dish
Danielle Loeb
Ok so do you cook the rice before you add it to the cream of mushroom mixture or just put in uncooked rice?
Tornadough Alli
It is uncooked 🙂
Mz El
This recipe was delicious!!!
Usually when using uncooked rice in recipes, some of it doesn’t get cooked through. This was perfect. I used 22oz cream of chicken and 10 oz cream of mushroom because I used 2 cups of rice. Love the flavor and the chops were so tender. Thanks for this mouth watering EZ delicious recipe!!!
Shannon
If you don’t have 3 hours to make it, I put it in at 350 for about an hour and it turned out great.
Richelle
This quickly became a family favorite! Thank you Shannon for mentioning a faster alternative. I was wanting to make it one night when I didn’t quite have that much time and was worried it wouldn’t turn out as well, but I tried it at 350 for an hour and it was just as delicious as when I had followed the original time table! Thank you for sharing 🙂