Pork Chop and Rice Casserole

Looking for a good comfort meal? This Pork Chop and Rice Casserole is an easy dinner recipe that’ll be a hit with everyone at the table. Tender, seasoned pork chops are seared and then added to a creamy, savory sauce layered with fluffy rice for a great meal with some great flavor.

A Delicious Pork Chop & Rice Casserole Recipe

Why stick to your usual pork chop and rice dish when you can combine them into a delicious casserole instead? Rich, savory, and perfectly satisfying, this pork chop and rice casserole recipe delivers all that home-cooking goodness in one dish.

The pork chops turn out perfectly golden and crisp on the outside, but stay super juicy and tender on the inside. Pair that with some creamy, flavorful rice, and you’re in for some good eatin’.

Ingredients

• Boneless pork chops: I like to use boneless chops about 1-inch thick for quicker, more even cooking. If your chops are thicker than 1 inch, you may need to add 5-10 minutes to the covered baking time.
• Salt & black pepper: Your basic flavor foundations – don’t be shy with them!
• Butter: Everything tastes better with a little butter to help everything brown up.
• Onion & celery: This classic duo adds that essential savory base to the whole dish.
• All-purpose flour: Just a bit to help thicken up that creamy sauce we’re after.
• Low-sodium chicken broth: Adds plenty of deep flavor without making the pork chop casserole too salty.
• Milk: Whole or 2% milk works best to keep the sauce nice and rich.
• Seasoning: Some paprika, garlic powder, and dried thyme for that perfect punch of savory herb goodness.
• Long-grain white rice: This type of rice works best. Don’t use instant rice or it will turn mushy. Brown rice won’t work either, as it requires a different liquid ratio and cooking time.
• Fresh parsley (optional): For garnish to add some color and freshness.

How to Make My Pork Chop and Rice Casserole

Step 1: Preheat the Oven

Preheat the oven to 375°F. Then lightly grease a 9×13-inch baking dish.

Step 2: Sear the Pork Chops

Next, pat your pork chops dry and season them on both sides with salt and pepper. 

Heat 1 tbsp of butter in a skillet over medium-high heat and sear the pork chops for 2-3 minutes per side until browned. Transfer to a plate and set aside for now.

Step 3: Sauté Vegetables & Add Broth

In the same skillet you used to cook the pork chops, melt the remaining tbsp of butter over medium heat. Then add the onion and celery, and sauté for 3-4 minutes, until softened.

Sprinkle in the flour and continue to sauté for 1 minute. Then add the chicken broth and milk, stirring to combine. Stir in the paprika, garlic powder, and thyme.

Step 4: Assemble

Now let’s layer up your casserole. Spread the uncooked rice evenly in the prepared baking dish. Then pour the liquid mixture over the top of the rice, stirring so the rice is evenly coated.

Add the pork chops to the casserole dish, nestling them into the rice mixture.

Step 5: Bake

Cover the casserole dish with aluminum foil and bake for 45 minutes.

Uncover and finish baking for 10-15 minutes, until the rice is nice and tender and the pork is cooked through.

Step 6: Let Rest & Serve

Let the dish rest at room temperature for 5 minutes before serving. Garnish with parsley if desired. 

Serve and enjoy!

Other Tasty Casseroles You’d Love

• Best Damn Breakfast Casserole
• Cinnamon Roll Casserole
• Best Damn Buffalo Chicken Tater Tot Casserole
• ​Easy Shepherd’s Pie Casserole with Mushrooms, Green Beans, and Cheddar

Storage & Reheating

Store any leftover pork chop and rice casserole in an airtight container in the refrigerator for up to 3-4 days. 

To reheat, place the desired amount in a microwave-safe dish and heat for 1-2 minutes, or until heated through. You can also reheat larger amounts in the oven by placing it in a baking dish and covering it with foil. Bake at 375°F for about 20 minutes or until hot.

For best results, add a splash of milk or water before reheating to keep the casserole from drying out.

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