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