Pork Chop Casserole

It’s casserole time! And I’ve got something special for ya – a Pork Chop Casserole that’s gonna knock your socks off! You’ve got to get at this boos! Seasoned pork chops with a creamy mushroom soup layer and a bed of fluffy long-grain white rice that just soaks up all those delicious flavors. This pork chop casserole is simple to make, generous in servings, and you bet it’ll have you looking forward to leftovers.

Pork chops have always been one of my main choices for a no-fuss dinner. I just can’t go without smothered pork chops, peach pork chops, and of course, my beloved fried pork chops. But this pork chop casserole recipe? Easy, down-home comfort at its best! I give the chops a quick sear to trap the juices, then let them finish up in the oven with the rice and mushroom soup. The result is chops so tender, you’ll swear they’re the best thing since sliced bread. One of the best ways to cook them, if you ask me!

Table of Contents

Toggle

The Lowdown on This Pork Chop Casserole

Cuisine Inspiration: American

Primary Cooking Method: Stovetop and Baking

Dietary Info: Pork-Based

Key Flavor: Savory & creamy with pork and a hint of earthiness from the mushrooms

Skill Level: Intermediate

Packed with Goodness

This pork chop casserole with rice ain’t just filling – it’s a full-on feast in a pan! Loaded with hearty pork chops, it’s the kind of meal that keeps you full and happy.

Simpler Than Ya’d Think

At first glance, that list of ingredients might have you thinking twice, but don’t let it fool you. This recipe is as easy as pie! A little chopping here, some stirring there, and let the oven do the rest.

Leftovers That Don’t Disappoint

If you’re usually giving the side-eye to leftovers, this casserole will change your mind. It’s just as tasty the next day! Warm it up, and get ready for round two of deliciousness.

Ingredients to make Pork Chop Casserole

For the Rice

• Long Grain White Rice: It soaks up all those rich flavors from the pork drippings like nobody’s business!
• Cayenne Pepper: Just a hint for a little kick.
• Cream of Mushroom Soup: It brings a creamy, earthy base.
• Sour Cream: For that tangy richness.
• Low-Sodium Chicken Stock: We’re using this twice, so keep it handy! It helps cook the rice and adds flavor. Vegetable stock is a fine swap if you need it.
• Italian Parsley: A fresh pop at the end!
• Kosher Salt: For seasoning. We’re balancing flavors, so we’ll adjust as we go.

For the Pork Chops

• Thick Bone-In Center Cut Pork Chops: I can’t sing their praises enough! They stay juicy and tender after searing and baking.
• Seasoning Mix: Coarse ground black pepper, onion powder, garlic powder, smoked paprika, and dried thyme. This will make those pork chops FULL of flavor!

For the Mushrooms

• Neutral Oil & Unsalted Butter: For cooking. Canola or vegetable oil will do the trick.
• Cremini Mushrooms: Diced up small. I love these for their flavor, but white mushrooms are a good stand-in.
• Onion, Bell Pepper, & Celery: A classic trio that brings freshness and crunch. If you’re missing one, just double up on another.
• Garlic Cloves: Minced. Because garlic makes the world go ’round!
• Apple Cider Vinegar & Dijon Mustard: They add a nice tang and zip to balance the richness of the pork chop casserole with mushroom soup.

How to make Pork Chop Casserole

Step 1: Mix the rice ingredients in the pan

1

Place the uncooked rice, cayenne pepper, soup, sour cream, stock, parsley, and salt in the prepared 13×9 pan.

2

Stir together in the pan.

Step 2: Season the pork chops and sear them

3

Add salt, pepper, onion powder, garlic powder, smoked paprika, and dried thyme to a small bowl.

4

Stir together.

5

Season both sides of the pork chops with the seasoning mix.

6

Heat oil in a skillet over medium-high heat. Once hot, add pork chops and cook on the first side until golden brown.

7

Flip and continue cooking.

8

Remove the pork chops from the pan and set aside on a plate.

Step 3: Cook the mushrooms and add them to the pan

9

Add butter, mushrooms, onion, bell pepper, and celery to the pan.

10

Cook until the onions become translucent, the celery softens, and the mushrooms have given up their liquid. Add in garlic, remaining thyme, and salt, and continue cooking.

11

Pour in the remaining stock, vinegar, and mustard.

12

Quickly bring to a boil, then remove from heat and stir into ingredients in the 13×9 pan.

Step 4: Add the pork chops to the pan and bake

13

Nestle pork chops partway into the creamy mixture.

14

Cover with foil.

15

Bake until rice is cooked and pork chops reach 145F on a digital thermometer.

16

Remove from the oven, and let sit for a couple of minutes before serving. Uncover, garnish with parsley, and serve!

Tips for making the best pork chop casserole with rice

1. Let Those Chops Sizzle: When you’re searing the pork chops, resist the urge to fiddle with ’em. Moving them around too much or flipping them too early means you’ll miss out on that perfect golden crust.
2. Let the Casserole Rest: Letting it rest for about 10 minutes after pulling it out of the oven not only makes it easier to serve but also allows all those savory flavors to meld together just right.
3. Check Your Chops: Depending on their size and your oven, cooking times can vary. So, I suggest you use a meat thermometer to ensure they’ve reached an internal temp of 145F.
4. Don’t Rush the Mushrooms: Give them time to brown nicely in the pan. Seriously boo, this adds a depth of flavor to the casserole that you don’t want to miss!

Popular substitutions & additions

• Cheese It Up: For an extra layer of flavor and gooey goodness, sprinkle your favorite shredded cheese (like cheddar or gouda) over the casserole right before it’s done. Pop it back in the oven and broil briefly until the cheese is bubbly and golden.
• Soup Swap: Swap out the cream of mushroom soup for cream of chicken. It’ll still give you that creamy, comforting base but with a lighter, chicken-y twist.
• Sour Cream Alternative: If you want a tangier and slightly lighter baked pork chop casserole, use Greek yogurt in place of sour cream. It’s a great way to cut some fat without sacrificing the creamy texture!
• Veggie Volume: Toss in more veggies to boost the nutrition of the dish! Think chopped spinach, diced carrots, or even some sweet peas.

What to serve with this pork chop casserole recipe

• Throw together a quick coleslaw or a simple green salad for a bit of a fresh crunch. Both can be a palate cleanser between those savory bites of casserole.
• Don’t forget the power of some good ol’ bread on the side! Garlic bread, fluffy dinner rolls, or buttery biscuits aren’t just delicious – they’re perfect for sopping up all that creamy sauce.
• Steamed veggies or crisp green beans also make a great pair. They add a pop of color and a crunch that complements the tender, flavorful pork and creamy rice.
• No Southern table is complete without a slice of cornbread, y’all! Its slight sweetness and crumbly texture are just the things to round out your meal.

Menu Option Complete Meal With Pork Chop Casserole

Honey Glazed Carrots Coated with a honey, brown sugar and orange juice sweetened glaze.

Southern Fried Corn Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar

Cheddar Rosemary Dinner Rolls No meal is complete without soft, pillowy Cheddar and Rosemary Dinner Rolls on the table.

Apple Brown Betty Sweet, tart, and juicy apples coated in spice and layered with buttery crisp crumble!

How to store & reheat Pork Chop Casserole

Once you’ve had your fill of the pork chop casserole, let it cool down to room temperature first. Then, scoop any leftovers into an airtight container (or cover the pan tightly with plastic wrap), and store it in the fridge.

The best way to reheat this casserole is to cover it with aluminum foil and warm it in the oven at 350F until it’s heated through, usually about 20 minutes. But if you’re in a hurry or don’t want to fire up the oven, individual portions can be microwaved on a medium setting for a couple of minutes.

How long will Pork Chop Casserole last in the fridge?

This tasty casserole will keep its charm in the fridge for up to 3 to 4 days. If you have plenty of leftovers, that means you won’t have to worry about cooking dinner for a while!

Can I freeze pork chop casserole with mushroom soup?

When it comes to freezing, I gotta say… I don’t really recommend it. The pork chops freeze just fine, but the creamy mushroom base and the rice can get a weird texture once thawed. It’s best enjoyed fresh or reheated from the fridge within those few days.

Frequently asked questions

This Pork Chop Casserole is sure to bring a little warmth and a lot of flavor to your table! With its juicy pork chops, creamy mushroom goodness, and that perfectly fluffy rice, it’s a dish that speaks to the heart of comfort food. A go-to for anytime you need a hearty, easy and tasty home-cooked dinner!

More casserole recipes

• Lemon Chicken And Rice Casserole
• Dorito Casserole
• Southern Sweet Potato Casserole
• Broccoli Cheese Casserole
• Biscuits And Gravy Casserole

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Pork Chop Casserole

This pork chop casserole has got juicy, bone in pork chops, seared and then placed on top of a bed a rice mixed with creamy mushroom soup and veggies!

5 from 2 votes

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Want to Save This Recipe, Boo?

I’ll email this recipe to you, so you can come back to it later!

I agree to be sent email.

Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6 servings

Ingredients

For the Rice:

• ▢ 1 cup long grain white rice
• ▢ 1/8 teaspoon cayenne pepper
• ▢ 1 10 ounce can cream of mushroom soup
• ▢ ½ cup sour cream
• ▢ 1 ½ cup low-sodium chicken stock divided
• ▢ 2 tablespoons finely chopped Italian parsley
• ▢ 3 ½ teaspoons kosher salt divided

For the Pork Chops:

• ▢ 3 ½ pounds thick bone-in center cut pork chops 1 inch thick
• ▢ 1/2 teaspoon coarse ground black pepper
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 ½ teaspoon smoked paprika
• ▢ 1 teaspoon dried thyme leaves divided

For the Mushrooms:

• ▢ 2 tablespoons neutral oil
• ▢ 2 tablespoons unsalted butter
• ▢ 8 ounces cremini mushrooms diced small
• ▢ 1 cup small diced onion
• ▢ 1 cup small diced bell pepper
• ▢ 3 stalks celery diced small
• ▢ 3 garlic cloves minced
• ▢ 1 tablespoon apple cider vinegar
• ▢ 2 teaspoons Dijon mustard

Instructions

• Preheat oven to 350F. Place rack in middle position. Spray 13×9 pan with nonstick spray.
• In prepared pan, place uncooked rice, cayenne pepper, soup, sour cream, and 1 cup of stock, 1 tablespoon of parsley, and ½ teaspoon salt. Stir together in pan.
• Combine 2 ½ teaspoons salt, pepper, onion powder, garlic powder, smoked paprika, and ½ teaspoon dried thyme in a small bowl. Stir together. Season both sides of the pork chops
• In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Once hot, add pork chops and cook for about 3 minutes on the first side until golden brown. Flip and continue cooking for 2 minutes. Remove from pan and set aside on a plate.
• Quickly add butter, mushrooms, onion, bell pepper, and celery to the pan. Cook until the onions become translucent, the celery softens, and the mushrooms have given up their liquid, about 5-6 minutes. Add in garlic, remaining ½ teaspoon thyme, and final ½ teaspoon of salt and continue cooking for about 1 minute. Pour in remaining ½ cup stock, vinegar, and mustard. Quickly bring to a boil, then remove from heat and stir into ingredients in 13×9 pan.
• Nestle pork chops partway into creamy mixture. Cover with foil. Bake for about 45-50 minutes, until rice is cooked and pork chops reach 145F on a digital thermometer. (Depending on thickness of pork chops, they may be finished cooking before the rice is ready. Check them at 30 minutes, and remove them from the pan, if necessary. Recover the rice and continue cooking.)
• Remove from the oven, let sit for 10 minutes before serving. Uncover, garnish with final 1 tablespoon of parsley and serve.

Notes

• Let Those Chops Sizzle: When you’re searing the pork chops, resist the urge to fiddle with ’em. Moving them around too much or flipping them too early means you’ll miss out on that perfect golden crust.
• Check Your Chops: Depending on their size and your oven, cooking times can vary. So, I suggest you use a meat thermometer to ensure they’ve reached an internal temp of 145F.
• Don’t Rush the Mushrooms: Give them time to brown nicely in the pan. Seriously boo, this adds a depth of flavor to the casserole that you don’t want to miss!
• Let the Casserole Rest: Letting it rest for about 10 minutes after pulling it out of the oven not only makes it easier to serve but also allows all those savory flavors to meld together just right.

Nutrition

Calories: 637kcal | Carbohydrates: 37g | Protein: 49g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 1867mg | Potassium: 1207mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 37mg | Calcium: 107mg | Iron: 3mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

pinterest   facebook   twitter   email