Simple Baked Pork Chops & Rice Recipe
This Simple Baked Pork Chops and Rice recipe is pure comfort food. 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 this kind of recipe!!
Originally posted in April 2012, updated April 2026
Pork Chops and Rice
Juicy pork chops baked right on top of a creamy rice mixture made with chicken broth, cream of mushroom soup, and simple pantry spices… it’s one of those easy one-dish meals that is perfect for a busy weeknight or lazy weekend.
If you love a hearty pork chops and rice rice casserole that practically cooks itself in the oven, this is a family favorite you’ll want to add to your meal rotation.
Why You’ll Love This Rice Recipe
- Easy one-dish meal with minimal cleanup
- Made with simple pantry staples like white rice and garlic powder
- Creamy, cozy, and full of good flavor
- Works with bone-in pork chops or boneless pork chops
- Rice and pork chops are perfect for busy weeknights or Sunday lunch
Tools Needed
- 9×13 baking dish
- Measuring cups
- Knife
- Cutting board
- Spoon or spatula
- Aluminum foil
- Oven mitts
- Meat thermometer (recommended)
Ingredients
You probably already have all of these ingredients but if not, you can easily find the ingredients for Pork Chops and Rice with Cream of Mushroom soup at your local grocery store.
- Rice
- Water
- Butter
- Pork Chops – bone-in pork chops (or boneless pork chops)
- Onion Soup Mix
- Cream of Mushroom Soup
- Salt & Black pepper, to taste
Find the complete recipe with ingredient measurements in the recipe card below.
How to Make Baked Pork Chops and Rice
Smothered Pork Chops and Rice could not be easier to make!
- Preheat your oven to 375°F so it’s ready when you finish assembling the dish.
- Pour the uncooked rice into the bottom of a 9×13 baking dish and spread it out evenly. Then pour the water over the rice.
- Cut the butter into small pieces and scatter them over the rice.
- Season the pork chops with salt and pepper. Place them on top of the rice, spacing them out as evenly as possible.
- Sprinkle the onion soup mix evenly over the pork chops.
- Spoon the cream of mushroom soup over the pork chops and gently spread it to cover the tops.
- Cover the dish tightly with aluminum foil and place it in the oven. Bake for 40 to 45 minutes. This is why it’s called “No Peek” Pork Chops and Rice – you don’t want to disturb it during this first bake.
- Carefully remove the foil (watch for hot steam), then return the dish to the oven and bake for another 15 to 20 minutes, or until the top is lightly browned. You can also place in the oven under broil for 2-3 minutes if you want a really crusty brown top.
- Use a meat thermometer to check that the pork chops have reached an internal temperature of 145°F.
- Let the dish rest for a few minutes before serving so the rice can finish absorbing any extra liquid.
Pro Tip: If your pork chops are thick, they may need a little more time. If the rice looks dry, add a small splash of water or broth before covering and continuing to bake.
Tips for the Best Pork Chop Rice Casserole
- Use long grain rice – it holds up better and gives the best texture.
- Watch the liquid – if your rice seems dry, you may need a little more chicken broth next time. If there’s too much liquid, bake uncovered for a few minutes at the end.
- Cover tightly – this keeps the steam in so the rice cooks evenly.
Variations and Substitutions
- Swap the water for chicken broth for beef broth for a richer taste
- Use boneless pork chops for a slightly quicker cook time
- Try minute rice if you’re short on time (reduce liquid slightly)
- Add onions or mushrooms for extra flavor
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To reheat, add a splash of broth or water to keep the rice creamy and warm in the microwave or oven.
Serving Suggestions
This recipe for pork chops is always great served with one or two good side dishes (I try always to serve at least one green side dish). Here are some of our favorites:
- Southern Butter Beans Recipe (Lima Beans)
- Cheesy Broccoli Cornbread Recipe (with Jiffy Mix)
- Southern Buttermilk Cornbread
- Sweet Honey Cornbread Recipe
- Instant Pot Southern Green Beans
- Cheesy Green Bean Casserole (Keto!)
- Marry Me Butter Beans
- Easy Green Beans with Bacon & Brown Sugar
- Instant Pot Black-Eyed Peas
FAQ
Yes, but you’ll want to reduce the amount of liquid since Minute Rice cooks faster and doesn’t need as much moisture.
That usually means it didn’t have enough liquid or wasn’t covered tightly. Add a little more broth, cover, and bake longer.
You can assemble everything ahead of time and refrigerate. When baking, you may need to add extra time since it’s starting cold.
Use a meat thermometer and cook until they reach 145°F for perfectly tender pork.
If this is your first time making a pork chop rice casserole, don’t overthink it. It’s simple, forgiving, and full of great flavor. And next time, you can tweak it to your taste once you see how easy it is to pull together.
More Delicious Dishes
Simple Baked Pork Chops & Rice
Description
This Simple Baked Pork Chops and Rice recipe is pure comfort food. 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!!
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 your oven to 375°F so it’s ready when you finish assembling the dish.
- Pour the uncooked rice into the bottom of a 9×13 baking dish and spread it out evenly. Then pour the water over the rice.
- Cut the butter into small pieces and scatter them over the rice.
- Place the pork chops on top of the rice, spacing them out as evenly as possible.
- Sprinkle the onion soup mix evenly over the pork chops.
- Spoon the cream of mushroom soup over the pork chops and gently spread it to cover the tops.
- Cover the dish tightly with aluminum foil and place it in the oven. Bake for 40 to 45 minutes.
- Carefully remove the foil (watch for hot steam), then return the dish to the oven and bake for another 15 to 20 minutes, or until the top is lightly browned. You can also place in the oven under broil for 2-3 minutes if you want a really crusty brown top. Tip: If your pork chops are thick, they may need a little more time. If the rice looks dry, add a small splash of water or broth before covering and continuing to bake.
- Use a meat thermometer to check that the pork chops have reached an internal temperature of 145°F.
- Let the dish rest for a few minutes before serving so the rice can finish absorbing any extra liquid.
Notes
- Use long grain rice – it holds up better and gives the best texture.
- Watch the liquid – if your rice seems dry, you may need a little more chicken broth next time. If there’s too much liquid, bake uncovered for a few minutes at the end.
- Cover tightly – this keeps the steam in so the rice cooks evenly.
- If your pork chops are thick, they may need a little more time. If the rice looks dry, add a small splash of water or broth before covering and continuing to bake.
Nutrition
- Serving Size: 1 chop + rice
- Calories: 548
- Sugar: 0.6 g
- Sodium: 927.4 mg
- Fat: 16.6 g
- Carbohydrates: 56.4 g
- Fiber: 1.5 g
- Protein: 39.5 g
- Cholesterol: 115.6 mg
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!