Monica’s Baked Pork Chops & Rice
I’ve had Monica’s Baked Pork Chops & Rice on my list of recipes to share for quite awhile for a couple of reasons…. first, I want to share it because it’s a go-to recipe for me… a family favorite that we have at least once a month and I have been making it for years. It was given to me by a dear friend Monica.
Also, it’s easy with no out of the ordinary ingredients or instructions… you put it all in a dish, cover with foil and throw it in the oven. Done. I love those kind of recipes!!
Now I call this recipe “Monica’s” because many years ago (probably 11-12 if I had to guess) we were at Monica’s house for dinner and she made it… and I immediately wanted to know what was in it! I begged for the recipe and jotted it down as she rattled it off to me from memory.
As I recall, she didn’t have exact measurements for everything, but that didn’t deter me. I’ve actually made it so many times now that I have my own version that’s almost as good as hers was (I’m pretty sure she used a lot more butter – which always makes everything better, right?). And anyway… I’ve called it Monica’s Pork Chops ever since…
When it’s done, add a vegetable or two and you have a complete meal! I almost always serve with a salad or green beans…
Monica’s Baked Pork Chops & Rice
Ingredients
- 2 cups of rice
- 4 cups of water
- 4 Tbsp. of butter
- 2 pounds of pork chops
- 1 packet of onion soup mix
- 1 can of cream of mushroom soup
Instructions
- Preheat oven to 375°. Start by pouring 2 cups of un-cooked rice in the bottom of a 9×13 dish. Then pour 4 cups of water over that. Cut up half a stick of butter (I think Monica used a stick or more, but I’m trying to trim a few calories where I can… if you want more butter, though, GO FOR IT!!).
- Then lay on the pork chops… I had about 2 pounds. Sprinkle a packet of Onion Soup Mix over that. Then spread a can of Cream of Mushroom Soup over the top.
- Cover tightly with foil and bake at 375° for about 40-45 minutes (if your pork chops are thick you may have to cook longer). Then remove the foil and bake another 15-20 minutes until browned on top.
Looks good. Thanks for sharing this with us this week at the Sunday Round Up Link Party.
See you next week,
Rose @ http://www.arosiesweethome.com/
I have a recipe thats very similar. I will have to try this. I love pork chops.
Thanks for sharing at Sunday Round Up.
xoxo
Heather
I can never figure it out. Long cook rice or instant?
Long cook!
Recipe says preheat 450º but then later it says to cook at 375º. What’s the true temp? I added mushrooms over the top & am trying the recipe now. Will try 375º.
I’m so sorry about that Jamie! The correct temp is 375°. I’ll update the recipe now! 🙂
Just wondering if i could use instant rice with this and could you use a flavored rice
I’m sure you could – but you may have to adjust the cooking time on the rice so it doesn’t get mushy.
This looks delicious! Perfect for a weeknight dinner. Thanks for sharing your recipe with us at Merry Monday this week!
Thank you!
This is such a simple recipe, but it sure is delicious!! I have made this many times over and my kids and I love it.
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors on Friday at 12AM EST.
What size can cream of mushroom?
It’s a small can – I think 4 oz.?!
Ive made this numerous times, but i use instant boil in the bag rice and i put like garlic powder and onion powder and season salt on the chops. Ita always awesome!!! Ive also tried this with just the chops on a bed of uncooked boil in the bag rice and stir in teryaki sauce straight from the bottle. Pour some over the chops too of course, and bake. Tastes like an Asian dish!!!!
Those are some fantastic ideas! Thanks for stopping by!
How long did you bake it for with the minute rice?
how many servings does this recipe make?
I’d say 6-8. It feeds our family of 8 but I have some smaller children who won’t eat a whole pork chop.
My grandmother has been making this recipe for many years…now that she’s past away we continue to make it in her honor. Making it tonight for my sister.
The kitchen and cooking it’s all new to me. Please forgive me if some of my questions may seem ridiculous I’m desperately trying to learn from my husband’s sake
The question is how do I keep the rice from drying out the pork chops ,does the rice come out plane or is the cream of mushroom give it a flavored taste or do you add gravy to it if so brown or white I apologize for being so nervous but the few dishes I have cooked have all been such a huge failure and this is important my husband’s ex-wife is a chef an well I burn water you can’t imagine the pressure I’m under so any helper advice you can give me a greatly appreciated thank you for your time and any help you have to offer.
I used pork steaks, which can be tough. So, I used two cans of the soup, added garlic powder and baked covered at 350 degrees for two hours. The pork was fork tender, the rice crunchy on the edges (which I love) and soft and flavorful in the middle. Will definitely make this again!