Best 7 Your Go To Pork Chop And Rice Casserole Recipes

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Indulge in a culinary journey with our versatile pork chop and rice casserole, a harmonious blend of succulent pork chops, fluffy rice, and a symphony of vegetables, all enveloped in a creamy and flavorful sauce. This one-pot wonder caters to diverse dietary preferences, offering variations for pork lovers, vegetarians, and gluten-free enthusiasts. Dive into the classic pork chop casserole, featuring tender pork chops smothered in a creamy mushroom sauce, or explore the vegetarian delight of a hearty vegetable casserole brimming with colorful bell peppers, zucchini, and spinach. For those seeking a gluten-free alternative, the gluten-free pork chop and rice casserole awaits, promising the same delectable experience without compromising on taste.

Let's cook with our recipes!

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

PORK CHOP AND CHEESY RICE CASSEROLE



Pork Chop and Cheesy Rice Casserole image

This is a variation on one of my mother's go-to recipes and gets raves every time I serve it. You can mix and match ingredients depending on what you have on hand. This one will quickly become a favorite in your home; even kids love it! This is a very easy recipe to alter and make your own. The possibilities are endless!

Provided by Miss Annette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can chicken broth
1 ½ cups uncooked rice
1 (10 ounce) can cream of chicken soup
1 cup water
4 ounces shredded Cheddar cheese
1 pound boneless pork chops
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  • Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
  • Lie pork chops into the rice mixture in a single layer; season with more black pepper.
  • Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

Nutrition Facts : Calories 270 calories, Carbohydrate 30.7 g, Cholesterol 37.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 628.3 mg, Sugar 0.6 g

YOUR GO TO PORK CHOP AND RICE CASSEROLE



Your Go To Pork Chop and Rice Casserole image

Our "go to" Pork Chop and Rice casserole for a weekday family meal is an heirloom recipe passed down by my mother's Midwest family. Easy to make, especially tasty for a winter's dinner and, if they are any, not a bad leftover meal! For non-meat eaters in the family, the rice is hands down the best!

Provided by Ron Manson

Categories     Casseroles

Time 1h15m

Number Of Ingredients 9

1 c long grain rice, uncooked
3-4 boneless pork chops
1 onion, sliced
1 green bell pepper, sliced
2 medium tomatoes, sliced
1 can(s) beef consommé soup, plus water to make 2 cups liquid
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/4 tsp garlic salt, or to taste (optional)

Steps:

  • 1. Preheat oven to 350degrees
  • 2. Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
  • 3. Place 1 cup of uncooked long grain rice in dish.
  • 4. Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
  • 5. Pour 10 1/2 ounce can of beef consommé soup into a 2-cup measure and add water to make 2 cups liquid. Pour on casserole ingredients.
  • 6. Season with salt, pepper and optional garlic salt.
  • 7. Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
  • 8. Take out of oven, remove cover and let rest for 5 minutes before serving.
  • 9. Enjoy!

PORK CHOP RICE CASSEROLE



Pork Chop Rice Casserole image

Very Delicious!!! Recently I read on Facebook where our friend Tom wrote "I love you Wendy for your pork chop casserole." I immediately thought that I must get this recipe if he said it is that good!!! His wife, Wendy, was so nice to give me the recipe and I go directly by it without any changes! Easy to prepare.

Provided by Seasoned Cook

Categories     Pork

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

2 -3 pork chops
salt and pepper
1 tablespoon olive oil
1 cup rice (instant..not regular)
1 cup hot water
1 (10 ounce) cream of mushroom soup
1/2 teaspoon salt

Steps:

  • Add salt and pepper to each pork chop.
  • Brown both sides of pork chops in the olive oil on medium heat.
  • Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish.
  • Place pork chops on top and cover dish with aluminum foil.
  • Bale in a 375 degree oven for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 869.5, Fat 33.6, SaturatedFat 9, Cholesterol 137.3, Sodium 1690.5, Carbohydrate 86.9, Fiber 1.4, Sugar 2.1, Protein 49.9

PORK CHOP-RICE CASSEROLE



Pork Chop-Rice Casserole image

Super simple and very tasty. I got this recipe from my husband's cousin years ago and it has remained a favorite even with my children who don't care for pork. The onion soup adds a wonderful flavoring.

Provided by Kathy914

Categories     One Dish Meal

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 5

2 cups rice (Uncooked)
2 1/2 cups water
1/2 cup margarine (Cut into 4 or 5 chunks)
1 package dry onion soup mix
4 -8 center-cut pork chops (I vary number depending on how many I'm feeding)

Steps:

  • Brown pork chops in frying pan, if desired.
  • (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
  • Add water, onion soup mix and combine with rice.
  • Place the 4 or 5 chunks of margarine on top of rice.
  • Place pork chops on top.
  • Cover casserole with foil and bake at 350 degrees for 1 hour.

PORK CHOP AND RICE CASSEROLE



Pork Chop and Rice Casserole image

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Provided by cdrewcia

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 2h20m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
  • Bake in the preheated oven until tender, about 2 hours.

Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g

ITALIAN PORK AND RICE CASSEROLE



Italian Pork and Rice Casserole image

Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you'll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you-try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It's a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1 cup uncooked long-grain white rice
1 lb boneless pork chops, loin or tenderloin, trimmed and cut in 1-inch pieces
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 cup chopped red bell pepper (about 1 large)
1 cup chopped onions
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Italian seasoning
3/4 teaspoon salt
2 cups shredded Italian cheese blend (8 oz)
1/2 cup heavy whipping cream
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
  • Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Use thick pork chops. This will help them stay juicy while cooking.
  • Sear the pork chops before baking. This will help develop flavor and prevent them from drying out.
  • Use a flavorful rice. A long-grain rice, such as basmati or jasmine, will work well in this casserole.
  • Add vegetables to the casserole. This will make it a more complete meal and add extra nutrients.
  • Use a flavorful sauce. A simple tomato sauce or a creamy mushroom sauce will work well.
  • Top the casserole with cheese. This will give it a golden brown crust and make it even more delicious.
  • Serve the casserole immediately. This will ensure that the pork chops are still juicy and the rice is still fluffy.

Conclusion:

Pork chop and rice casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. With a few simple tips, you can make a casserole that is flavorful, juicy, and satisfying. So next time you're looking for a quick and easy meal, give this pork chop and rice casserole a try. You won't be disappointed!

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