What the heck is this?
This is comfort food, pure and simple. Baked pork chops nestled in buttery, seasoned rice, all baked together in one dish until the meat is juicy and the rice is fluffy, golden, and infused with flavor. It’s like your grandma’s Sunday dinner but streamlined for weeknights. No stovetop juggling, no separate pans—just layer, bake, and dig in. You’re getting a full meal with barely any effort, and your house is going to smell amazing while it cooks.
Why You’ll Love This Recipe
– Everything cooks in one pan—hello, fewer dishes
– The pork chops stay juicy and tender, not dry or bland
– The rice soaks up all the savory flavors (and then some)
– You can prep it in 10 minutes and forget it while it bakes
– Classic, cozy, and endlessly adaptable
The Good Stuff You’ll Need
– 4 bone-in pork chops (¾ to 1 inch thick)
– 1 cup long grain white rice (uncooked)
– 1 (10.5 oz) can cream of mushroom soup
– 1 (10.5 oz) can cream of chicken soup
– 1½ cups water or chicken broth
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– ½ teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons butter, cut into small cubes
– Optional: chopped parsley for garnish
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray. This is your one-pan magic zone.
Step 2: Mix the rice base
In the baking dish, whisk together the cream of mushroom soup, cream of chicken soup, water or broth, garlic powder, onion powder, paprika, salt, and pepper. Stir in the uncooked rice until it’s evenly coated and everything looks creamy and combined.
Step 3: Add the pork chops
Nestle the pork chops right on top of the rice mixture. Sprinkle a little extra salt, pepper, and paprika over the top of the chops if you want a bit more color and flavor. Dot the top with the cubes of butter.
Step 4: Bake and relax
Cover the baking dish tightly with aluminum foil and bake for 50 minutes. Then, remove the foil and bake for another 15–20 minutes, or until the pork chops are cooked through (internal temp should hit 145°F) and the rice is tender and fluffy. If your chops are super thick, you might need 5–10 more minutes.
Step 5: Rest and serve
Let the whole thing sit for 5 minutes before serving—it helps the juices redistribute and the rice to finish setting up. Garnish with chopped parsley if you’re feeling fancy.
Serving Suggestions
Serve with a green veggie like steamed broccoli, sautéed green beans, or a crisp salad for balance. Or lean into the comfort factor and toss a few dinner rolls on the side.
Switch It Up
– Swap the soups: use cream of celery or cheddar cheese soup for a flavor twist
– Add sliced mushrooms or frozen peas to the rice before baking
– Use boneless pork chops—just watch the bake time, they cook faster
– Go spicy: add a pinch of cayenne or top with jalapeños
Make-Ahead Tips
You can assemble the whole dish up to a day in advance. Just cover and refrigerate, then bake when ready—add 5–10 minutes to the baking time if starting cold. Leftovers reheat like a dream in the microwave or oven with a splash of broth.
Questions People Actually Ask
Q: Can I use brown rice instead of white?
A: Technically yes, but you’ll need to increase the liquid a bit and bake longer (closer to 90 minutes). White rice is quicker and soaks up flavor like a champ here.
Q: Can I use boneless pork chops?
A: Yep! Just make sure they’re at least ¾-inch thick and check them early so they don’t overcook and dry out.
Q: What if I don’t have both soups?
A: No problem—use two cans of the same kind, or sub in sour cream + broth for one of them. It’s forgiving.
Baked Pork Chops & Rice: The Cozy One-Pan Wonder You’ll Make on Repeat
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
Description
This is comfort food, pure and simple. Baked pork chops nestled in buttery, seasoned rice, all baked together in one dish until the meat is juicy and the rice is fluffy, golden, and infused with flavor. It’s like your grandma’s Sunday dinner but streamlined for weeknights. No stovetop juggling, no separate pans—just layer, bake, and dig in. You’re getting a full meal with barely any effort, and your house is going to smell amazing while it cooks.
Ingredients
– 4 bone-in pork chops (¾ to 1 inch thick)
– 1 cup long grain white rice (uncooked)
– 1 (10.5 oz) can cream of mushroom soup
– 1 (10.5 oz) can cream of chicken soup
– 1½ cups water or chicken broth
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– ½ teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons butter, cut into small cubes
– Optional: chopped parsley for garnish
Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray. This is your one-pan magic zone.
Step 2: Mix the rice base
In the baking dish, whisk together the cream of mushroom soup, cream of chicken soup, water or broth, garlic powder, onion powder, paprika, salt, and pepper. Stir in the uncooked rice until it’s evenly coated and everything looks creamy and combined.
Step 3: Add the pork chops
Nestle the pork chops right on top of the rice mixture. Sprinkle a little extra salt, pepper, and paprika over the top of the chops if you want a bit more color and flavor. Dot the top with the cubes of butter.
Step 4: Bake and relax
Cover the baking dish tightly with aluminum foil and bake for 50 minutes. Then, remove the foil and bake for another 15–20 minutes, or until the pork chops are cooked through (internal temp should hit 145°F) and the rice is tender and fluffy. If your chops are super thick, you might need 5–10 more minutes.
Step 5: Rest and serve
Let the whole thing sit for 5 minutes before serving—it helps the juices redistribute and the rice to finish setting up. Garnish with chopped parsley if you’re feeling fancy.
Notes
– Swap the soups: use cream of celery or cheddar cheese soup for a flavor twist
– Add sliced mushrooms or frozen peas to the rice before baking
– Use boneless pork chops—just watch the bake time, they cook faster
– Go spicy: add a pinch of cayenne or top with jalapeños
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~18g
- Carbohydrates: ~40g
- Protein: ~35g