If you're looking for a flavorful pork and rice dinner recipe that satisfies your family's love of pork, then you should try this easy Southern Pork Chop Casserole. All it takes is three simple steps to go from prep to plate. First, you prepare a sauce of golden mushroom soup and beef broth and pour it over uncooked rice in a baking dish. Next, you season and brown the pork chops and lay them neatly on top of the rice and sauce mixture. Last, you garnish the pork chops and rice with sauteed mushrooms, onion, and basil, for an extra appetizing presentation, and put it in the oven.
This simple dinner recipe bakes for about 45 minutes until the rice is tender and has absorbed most of the mushroom and beef gravy. When the pork chops are almost done, you can steam some broccoli and other colorful veggies and serve them alongside the scrumptious pork and rice casserole. Your family will think this sensational meal was prepared by a master chef!
Any type of rice will work here but we prefer a mixture of long grain and wild rice for its color, flavor, and nutritional value.
Check out 22 Southern Cooking Recipes for Pork for more delicious and easy Southern recipes.
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 one-inch thick boneless pork chops
- 2 tablespoons vegetable oil, divided
- 8 ounces mushrooms (2 cups sliced)
- 1 cup finely chopped onion
- 2 tablespoons chopped fresh basil
- 1 (14-1/2-ounce) can of beef broth
- salt and pepper
- 1 (10-1/2-ounce) can golden mushroom soup
- 1 1/2 cup rice mix (see note)
Preheat the oven to 350 degrees F. Lightly spray a 9 x 13-inch baking dish with cooking spray.
Place the flour, salt, and pepper into a zip-top plastic bag and shake to mix. Add the pork chops and shake to lightly coat the pork.
In a heavy skillet large enough to hold all of the pork chops, heat 1 tablespoon of the oil over medium high heat until the oil shimmers. Add the pork chops and brown for about 3 minutes on each side until golden brown.
Remove the chops to a plate and add the remaining oil to the pan. Saute the onions and mushrooms until the onions are translucent and the mushrooms begin to brown, about 5 minutes. Sprinkle with additional salt and pepper and the fresh basil.
In a bowl, mix the broth and soup until well combined. Microwave for 2 minutes on high until hot.
Place the rice into the baking dish and pour the soup mixture over. Arrange the pork chops on top and spoon the mushroom mixture over and around the chops. Cover with foil and bake for about 45 minutes, until rice is tender and has absorbed most of the liquid. If there is too much liquid remaining, remove foil and return to the oven, uncovered, for 10 minutes.
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