Pork Chop Casserole

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The Lowdown on This Pork Chop Casserole

Boos, this pork chop casserole recipe? Easy, down-home comfort at its best! 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.

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 to create a casserole. The result is chops so tender, you’ll swear they’re the best thing since sliced bread.

Ingredients to make Pork Chop Casserole

For the Rice

• Long Grain White Rice: I use it for the best texture, but you can use wild rice or even orzo.
• Cayenne Pepper: Use smoked paprika instead if you want warmth without the heat.
• Cream of Mushroom Soup: Campbell’s is a classic. Swap for cream of chicken if you prefer.
• Sour Cream: Full-fat is best, but Greek yogurt is a solid sub.
• Low-Sodium Chicken Stock: I use this twice boos, so keep it handy! Homemade is my go-to. Vegetable stock is a fine swap if you need it.
• Italian Parsley: Grab it fresh in the produce section. Dried parsley can work in a pinch.
• Kosher Salt: For seasoning.

For the Pork Chops

• Thick Bone-In Center Cut Pork Chops: Look for well-marbled chops at the butcher counter or grab a pack of Smithfield or Swift.
• Seasoning Mix: Coarse ground black pepper, onion powder, garlic powder, smoked paprika, and dried thyme. This will make those pork chops FULL of flavor! If you’re out of thyme, oregano works.

For the Mushrooms

• Neutral Oil & Unsalted Butter: Avocado, canola, or vegetable oil will do.
• Cremini Mushrooms: I love these for their flavor, but white mushrooms are a good stand-in.
• Onion, Bell Pepper, & Celery: If you’re missing one, just double up on another.
• Garlic Cloves: Fresh is best, but jarlic works if you’re short on time.
• Apple Cider Vinegar & Dijon Mustard: You can use regular vinegar and regular mustard, but ACV and dijon have my heart boos!

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 ‘Em Up!

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!

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

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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

Don’t move the chops around too much, boos. Let them sit and get that golden crust before flipping. Also let the mushrooms cook down properly for the best flavor. Don’t rush it, boos!

Once the casserole hits the oven, use a meat thermometer and make sure the pork chops hit 145F. Then, let the casserole sit for 10 minutes so the flavors come together and it’s easier to serve.

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

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Tips for making the best pork chop casserole with rice

1. Let those chops sear. Don’t move ‘em around too much boos. Let them sit and get that golden crust before flipping.
2. Brown those mushrooms. Let them cook down properly for the best flavor. Don’t rush it boos!
3. Check the temp. Use a meat thermometer and make sure the pork chops hit 145F.
4. Rest before serving. Let the casserole sit for 10 minutes so the flavors come together and it’s easier to serve.

Recipe Variations and Additions

• Cheese it up! 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.
• Add more veggies. Toss in chopped spinach, diced carrots, or peas for extra nutrition.
• Make it Southern boos! Stir in a handful of cooked crumbled bacon or diced ham.
• Try a crunchy topping. Crushed Ritz crackers or French fried onions.

What to serve with this pork chop casserole recipe

• Salads: Throw together a quick coleslaw or a simple green salad for a bit of a fresh crunch.
• Bread: Don’t forget the power of some good ol’ bread on the side! Garlic bread, fluffy dinner rolls, or buttery biscuits.
• Veggies: Steamed veggies or crisp green beans also make a great pair. They add a pop of color and a crunch.
• Cornbread: No Southern table is complete without a slice of cornbread, y’all! Hot water cornbread is my top choice for this casserole.

Menu Option Comfort Meal With Pork Chop Casserole

My honey glazed carrots are a little sweet, a little buttery, and a whole lotta rich!

This Southern fried corn is an easy stovetop side that pairs perfectly with pork chops.

These cheddar rosemary dinner rolls soak up all that creamy goodness from the casserole like a dream boos!

My apple brown betty is a cozy Southern dessert to finish off this comfort meal right.

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

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