Pork Chop Casserole

5 from 2 votes

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Southern

Servings: servings

Calories: 637kcal

Author: Jocelyn Delk Adams

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 13x9 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 13x9 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