Easy Baked Pork Chops & Rice Recipe (with Cream of Mushroom Soup)

This Baked Pork Chops and Rice with Cream of Mushroom is pure comfort food, and it’s one of the simplest dinners I make. You layer everything in one casserole dish, cover it with foil, and let the oven do all the work… perfect for busy weeknights, Sunday lunch, or any night you need an easy dinner recipe the whole family will actually eat. I love this kind of recipe!!

Originally posted April 2012, updated October 2026

Baked Pork Chops and Rice

This recipe has been on Rose Bakes since 2012, back when my kids were little and easy recipes were a nightly staple in my kitchen. It easily fed our family of 8 for years (I’d call it 6 to 8 servings, since my smaller kids never finished a whole pork chop).

The pork chops bake right on top of the rice mixture, so the rice soaks up all the juices and that creamy sauce while it cooks. Nobody has to babysit a skillet, and there’s only one dish to wash at the end. That’s my kind of supper!

One reader told me her grandmother made this rice bake for years, and now her family makes it in her honor. Comments like that make my whole day… and they tell you just how long this one has been a family favorite in kitchens all over.

Why You’ll Love This Rice Recipe

• It’s a true one-dish meal. Everything bakes together in one 9×13 dish, so you’re not juggling pots on the stove or scrubbing a sink full of pans afterward.
• You probably have everything already. There’s nothing fancy or hard to find here… just pantry staples and a pack of pork chops from the meat counter.
• It’s forgiving. Bone-in or boneless chops both work, and you can swap the soup or seasonings to fit what your family likes. It’s a great meal for beginners and for tired mamas alike (I’ve been both!).

Tools Needed

• 9×13 baking dish
• Measuring cups
• Knife
• Cutting board
• Spoon or spatula
• Aluminum foil
• Oven mitts
• Meat thermometer (recommended)
• Large skillet (only for the optional browning step)

Ingredients

You can find everything for this rice dish at any grocery store, and most of it is probably in your pantry right now. Pork Chops and Rice with Cream of Mushroom soup is truly a ‘pantry staples’ type of recipe.

• Long grain white rice – uncooked regular rice, not instant (see the FAQ for Minute Rice and brown rice)
• Water – or swap in chicken broth for even more flavorful rice
• Butter – salted or unsalted, whatever you have
• Pork chops – bone-in pork chops or boneless chops both work
• Onion soup mix – one packet
• Cream of mushroom soup – or use cream of chicken soup
• Salt and black pepper

Find the specific measurements and ingredient amounts in the printable recipe card below.

How to Make Baked Pork Chops and Rice

Smothered Pork Chops and Rice could not be easier to make! You’ll have it in the oven in about 10 minutes!

1. Preheat your oven to 375°F so it’s ready when you finish putting the dish together.
2. Pour the uncooked rice into the bottom of a 9×13 casserole dish and spread it out evenly. Then pour the water over the rice.
3. Cut the butter into small pieces and scatter them over the rice.

4. Mix the salt and pepper in a small bowl and sprinkle it over both sides of the pork chops.
5. Place pork chops on top of the rice mixture, spacing them out as evenly as you can.
6. Sprinkle the onion soup mix evenly over the pork chops.
7. Spoon the cream of mushroom soup over the chops and gently spread it to cover the tops. Don’t stir it in… it melts down into a creamy sauce as it bakes.
8. Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes. Leave the foil on for this whole first bake so the steam can cook the rice.
9. Carefully remove the foil (watch out for hot steam!) and bake for another 15 to 20 minutes, until the top is lightly browned. For a really crusty brown top, run it under the broiler for 2 to 3 minutes at the end.

10. Check the pork chops with a meat thermometer. They’re done at 145°F.
11. Let the whole dish rest for a few minutes before serving so the rice can soak up 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.

Optional: Brown the Pork Chops First

You don’t have to brown the pork chops for this recipe, but it adds a little extra color and flavor when you have 10 more minutes.

Heat 1 tablespoon of olive oil or vegetable oil in a large skillet over medium-high heat. Sear the seasoned pork chops for about 2 minutes per side, just until golden (they’ll finish cooking in the oven). Turn it down to medium heat if the oil starts to smoke. Then place the pork chops on the rice and pick back up with step 6.

Pro Tips for the Best Pork Chop Rice Casserole & Tender Pork Chops

• Use long grain white rice. It holds up best during the long baking time and gives you the best texture. Instant rice turns mushy here.
• Cover it tightly. The foil traps the steam that cooks the rice, so crimp it well around the edges.
• Go by temperature, not the clock. The cooking time depends on how thick your chops are. Thick chops may need a little longer, while boneless chops usually finish a few minutes sooner.
• Too much liquid at the end? Bake it uncovered for a few more minutes and it’ll cook off.

Variations and Substitutions

• Use broth instead of water. Swap in the same number of cups of broth (chicken broth, chicken stock, or beef broth) for a richer flavor. Low-sodium is best, since the onion soup mix is already salty.
• Change the soup. Cream of chicken soup works great in place of the cream of mushroom, or use one of each.
• Make it extra creamy. In a small bowl, stir about 1/2 cup of sour cream into the soup before spreading it over the chops.
• Add a splash of Worcestershire sauce to the soup for a deeper, savory flavor.
• Give it a little kick. Season the chops with Cajun seasoning instead of salt and pepper (go easy on any extra salt).
• Add veggies. Stir diced bell pepper, onion, or sliced mushrooms into the rice before you add the chops.
• Try it with chicken. Bone-in chicken thighs work much like the no peek chicken so many of you love. Just make sure the chicken reaches 165°F.
• Go teriyaki. One reader skips the soups and pours bottled teriyaki sauce over the chops and rice instead. She says it tastes like an Asian dish!
• Finish it pretty. A sprinkle of chopped fresh parsley on top makes it look extra special for company.

Storage Instructions

• Store leftovers and rice in an airtight container in the refrigerator for up to 3 to 4 days. They’re perfect packed into individual portions for easy lunches.
• To reheat, add a splash of broth or water to keep the rice creamy, cover, and warm it in the microwave or oven.

Serving Suggestions

These “No-Peek Pork Chops” are always great served with one or two good side dishes (I try to always serve at least one green side dish). A pan of cornbread is always a great addition too! 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
• Tennessee Onions Recipe (Cheesy Onion Casserole)

FAQ

Can I use boneless pork chops?

Absolutely! Boneless chops work great. They usually cook a little faster, so start checking the temperature a few minutes early.

Do I need to brown the pork chops first?

Nope! The chops cook all the way through in the oven. Browning them first is totally optional, but it adds a little color and flavor (see the optional step above).

Does the rice taste plain?

Not at all. The onion soup mix and soup season the rice as it bakes, so you don’t need to add gravy or anything else.

Can I use Minute Rice?

Yes, but you’ll want to use less liquid, since Minute Rice cooks faster and doesn’t need as much moisture. Check it earlier too, so it doesn’t get mushy.

Can I use brown rice?

Yes! Brown rice needs more liquid and a longer baking time than white rice. Try adding about 1/2 cup of extra water or broth and baking 20 to 30 minutes longer with the foil on.

What if my rice is still hard?

That usually means it didn’t have enough liquid or the foil wasn’t tight. Add a splash of water or broth, cover it back up, and bake for another 10 minutes or so.

Can I make this ahead of time?

You can put it all together ahead of time and refrigerate it. Since it’s going into the oven cold, plan on a little extra baking time.

How do I know the pork chops are done?

Use a meat thermometer and cook them to 145°F. That’s the secret to the best pork chops… juicy and tender, never dry.

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This is one of my favorite recipes for new cooks, so don’t overthink it. It’s simple, forgiving, and full of great flavor, and once you see how easy it is, you can tweak it to make it your own. I have a feeling it’ll end up on your list of favorite recipes too!

Tried it? I’d love it if you’d leave a comment and a star rating below. It helps other busy mamas find the recipe, and I’d be so grateful!

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