Recipe Background
Sunday Pork Chops & Rice brings comfort and nostalgia with simple ingredients.
The first time I made this Sunday Pork Chops & Rice was during a small, impromptu reunion with two of my college roommates. We had spent an afternoon reminiscing about our old dorm days, unearthed from photos and inside jokes, and as the evening chill set in, it was clear we needed something warm and comforting to bring the day full circle. I glanced at my pantry, where I always keep a can of cream of chicken soup for emergencies like this. That soup, along with cream of mushroom, chicken broth, and a trusty packet of dry onion soup mix, became the base for our meal.
As we stood shoulder to shoulder in the kitchen, I demonstrated how to whisk everything together. The addition of uncooked long grain rice was a little trick I learned back in those college days, stretching our meals to feed hungry students. We seasoned the pork chops with a pinch of seasoned pepper, a little nod to my grandmother's kitchen — she swore it brought out the best in everything during winter. After placing the pork chops on the rice mixture, you should cover the dish tightly with foil. This keeps all those lovely flavors trapped inside, slowly melding together in the oven.
While it baked, we talked about everything and nothing, wrapped in the scent of nostalgia and anticipation. I love letting the dish rest for a few minutes once out of the oven; it helps the pork soak up the flavorful juices. When the timer chimed, we gathered around the table, each taking a soft, savoring bite and feeling, just for a moment, like no time had passed at all.
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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