Sunday Pork Chops & Rice

Diner-StyleEasterPork
Time :1 hour 25 minutes
Yield :8 servings
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Creamy chicken and rice casserole baked with melted cheese, topped with herbs and black pepper, served in a glass dish on a wooden table with white plates and striped napkins.

The Scoop

This Sunday Pork Chops & Rice bake is giving peak 1990s Midwestern casserole core, and honestly? Respect!
It’s the ultimate zero-effort, maximum-sodium food (or dare we say life) hack for when your mental battery is sitting at a solid 4% and the thought of dirtying a second pan makes you want to cry. Throwing raw rice, canned soup, and pork chops into a dish, sealing it tightly like a secret, and letting the oven do 100% of the emotional labor is pure tactical survival.
It’s comforting, it’s completely unbothered, and it surely delivers that nostalgic, non-ironic, stay-at-home-mom-energy we all secretly crave on a Sunday evening.
Hack it:
Sear the pork chops in a hot skillet with butter for two minutes per side before placing them over the rice. This builds deep Maillard browning and prevents the meat from looking pale.
8 ounces of fresh sliced cremini mushrooms and a teaspoon of fresh thyme directly into the rice and soup base to add earthy complexity.
If substituting brown or wild rice for white, increase the chicken broth by 1/2 cup and extend the covered bake time by 15–20 minutes so the tougher grains fully soften.
Swap standard canned soups for reduced-sodium versions to better control the overall salt level from the onion soup mix.
Leftovers:
Make a crispy pork & rice hash: Chop cold leftover pork and fry it with the rice in a hot buttered skillet until the bottom layer forms a golden, crunchy crust, then top with fried eggs.
Or stuff bell peppers: Pack the leftover pork-and-rice mixture into hollowed bell pepper halves, top with a slice of Swiss or Gruyère, and bake at 375°F (190°C) for 20 minutes.
How about a creamy pork & rice soup: Simmer leftover rice and chopped pork in warm chicken broth with a splash of cream and fresh parsley for an instant soup base.
Savory Breakfast Burritos: Reheat the rice and pork, roll inside a warm flour tortilla with scrambled eggs and sharp cheddar, and sear in a pan.

Ingredients

  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • 2 cups chicken broth
  • 1 1/2 cups long grain rice, uncooked
  • 1 packet dry onion soup mix
  • 8 pork chops, boneless
  • 1 tablespoon seasoned pepper

Directions

  • Preheat the oven to 350 degrees F.
  • Coat a 9x13-inch baking dish with cooking spray.
  • In a large bowl, combine the cream of chicken soup, the cream of mushroom soup, the chicken broth, the uncooked rice, and the onion soup mix.
  • Pour the rice mixture into the prepared baking dish.
  • On a large plate, season both sides of the pork chops with the seasoned pepper.
  • Place the seasoned pork chops on top of the rice mixture.
  • Bake the pork mixture, covered tightly with foil until the pork chops reach an internal temperature of 145 degrees F, about 1 hour 15 minutes-1 hour 30 minutes.
  • Serve.
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