Pork Chop Casserole

8 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Beginner
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This comforting pork chop casserole layers browned pork chops over seasoned rice with cream of mushroom soup, cream of onion soup, and pan gravy - all baked together until the rice is tender and the chops are fork-tender. Perfect for feeding a crowd with minimal fuss.

Ingredients

8 servings
  • 8 to 10 pork chops
  • 1 (10 oz) can cream of mushroom soup
  • 1 (10 oz) can cream of onion soup
  • 1 1/4 cup water
  • 2 cups uncooked rice
  • 1/2 cup gravy from brown chops
  • 1 onion, chopped fine
  • Black pepper or cayenne to taste
  • 1/2 cup parsley, chopped (optional)
  • 1/2 cup green onions (optional)
  • 3 to 5 tbsp cooking oil
  • Onion powder and garlic powder to taste (optional)

Step-by-Step Instructions

  1. Preheat oven to 325°F.
  2. Wash, dry and season pork chops. I like to use onion powder, garlic powder, black pepper and a little cayenne to season the pork chops. Remember that the soup will add a substantial amount of salt to this dish.
  3. In a heavy medium saucepan add the oil and brown the pork chops over medium-high heat, about 3-4 minutes per side until golden brown. After browning, add water to the pan to deglaze and make a gravy. Set aside.
  4. Wash rice and put into a baking roaster. Add the cream of mushroom soup, cream of onion soup, chopped onion, and water then stir to combine.
  5. Place the browned pork chops on top of the rice mixture and then pour the pan gravy on top. Cover roaster with lid or foil and bake for 1 1/2 hours at 325°F, until rice is tender and pork chops are cooked through.
  6. Garnish with chopped parsley and green onions if desired.

Common Problems and Solutions

Q: Why is my rice coming out mushy or undercooked?

A: Make sure you're using long-grain white rice and measuring the liquid accurately. If the rice is undercooked after 1.5 hours, it may need more liquid - add 1/4 cup water and bake another 15 minutes. If mushy, reduce liquid slightly next time.

Q: Can I use bone-in or boneless pork chops?

A: Either works well. Bone-in chops will add more flavor to the rice, while boneless chops are easier to serve. Adjust cooking time if using very thick chops - they may need an extra 15-20 minutes.

Q: Do I really need to brown the chops first?

A: Yes, browning adds flavor and creates those delicious pan drippings that flavor the rice. Don't skip this step - it's what makes the dish special.

Tips and Techniques

Go easy on additional salt when seasoning the pork chops since the cream soups are already quite salty. If your rice seems dry when you check it, add a little extra water and continue baking covered.

Ingredient Substitutions

  • cream of mushroom soup: cream of chicken soup or homemade white sauce
  • cream of onion soup: another can of cream of mushroom soup, or make your own by sautéing onions in butter and adding cream
  • pork chops: chicken thighs (bone-in or boneless)

Equipment Needed

  • Heavy saucepan or skillet for browning
  • Large baking roaster or 9x13 baking dish with lid or foil
  • Aluminum foil (if roaster doesn't have a lid)