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.
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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!
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
Tips for making the best pork chop casserole with rice
- 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.
- 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.
- 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!
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.
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
Absolutely, boo! Assemble everything in your casserole pan, cover it, and pop it in the fridge overnight. When you’re ready to cook, let it sit out for about 30 minutes to come to room temperature before baking, and pop it in the oven.
You can use brown rice, but keep in mind it’ll affect the cooking time and liquid ratio. Brown rice generally takes longer to cook and might need a bit more chicken stock since it absorbs more liquid.
Yup! Boneless pork chops can be used if that’s what you have on hand. Just keep an eye on them as they might cook a bit quicker than bone-in.
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
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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.
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Was wondering can you use canned mushrooms instead of fresh if you don’t have them ? If so what size of canned drained mushrooms ?
Hi Rose! You can, I would just use an 8oz can of drained mushrooms. Hope you enjoy!
Nice flavor took longer than expected to prepare. And rice DIDN’T cook well in oven.
Hi Jocelyn, so sorry you had problems with the rice. We had two different testers try the recipe and didn’t have any problems with the rice getting tender in the oven with all of the liquids and long bake time in the heat.
Very good
Thank you, Tom!
RECIPE was so good and was fun to put together. It had a RESTAURANT vibe going with the earthy flavors. Will be making Again but will try cutting in half for two people.
So glad you liked it!