Pork Chops & Rice Casserole

Pork Chops & Rice Casserole is a comforting one-dish meal that combines tender, juicy pork chops with flavorful, seasoned rice. This hearty recipe is easy to prepare, making it a perfect choice for busy weeknights or casual family dinners. The rice absorbs all the delicious juices from the pork chops, creating a rich, savory dish your family will love.

INGREDIENTS:

4 bone-in pork chops (about 1.5 lbs / 680g total)

1 cup (200g) long-grain white rice

2 cups (480ml) chicken broth

1 can (10.5 oz / 298g) cream of mushroom soup

½ cup (120ml) milk

1 medium onion, finely diced

1 tsp garlic powder

1 tsp paprika

Salt and black pepper, to taste

2 tbsp olive oil

Fresh parsley, chopped (optional, for garnish)

DIRECTIONS:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish lightly with cooking spray.

Season the Pork Chops:
Pat the pork chops dry with a paper towel. Sprinkle both sides with garlic powder, paprika, salt, and pepper.

Sear the Pork Chops:
Heat olive oil in a large skillet over medium heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Prepare the Rice Mixture:
In a large bowl, mix the uncooked rice, chicken broth, cream of mushroom soup, milk, and diced onion. Stir until well combined, then pour the mixture into the prepared baking dish.

Assemble the Casserole:
Place the seared pork chops on top of the rice mixture. Cover the dish tightly with aluminum foil to retain moisture.

Bake:
Bake in the preheated oven for 50-60 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature of 145°F / 63°C).

Rest and Serve:
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.