Easy Baked Pork Chops With Rice

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/24/22
Pork chops with rice in metal bowl with sliced tomatoes on the side

 The Spruce 

Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 6 servings

Sometimes simple is best, and this uncomplicated pork chop and rice bake is a perfect example. A layer of rice flavored with onion soup mix is mixed with water and topped with pork chops. The casserole is baked for an hour and dinner is done.

Whether you use boneless or bone-in pork chops is up to you—if using chops with a bone, add two minutes of cooking time per pound—but it is best to choose chops that are thick, between 1 and 1 1/2 inches, so they stay juicy and tender. Long-grain white rice is ideal in this recipe, as other types, such as brown rice, take longer to cook and will result in overcooked pork chops.

Because this is such a basic recipe, it leaves plenty of room for adding other ingredients and flavorings if you are so inclined. You can include vegetables, such as carrots and peas, broccoli, or green beans, with the rice to make this a complete meal. You can also season and sear the pork chops in some oil in a skillet before adding to the casserole; just be sure not to cook too long—the goal is to just brown the outside of the chops—or else the pork will dry out in the oven. Feel free to also swap out the water for chicken broth.

Serve this pork chop and rice casserole with roasted vegetables or a tossed salad, as well as some crusty bread, to finish out the meal.

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Ingredients

  • 1 cup rice, uncooked

  • 1 (2-ounce) package dry onion soup mix

  • 3 cups water

  • 6 to 8 pork chops

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. 

    Ingredients for pork chops with rice
    The Spruce 

  2. In a 9 x 13 x 2-inch baking dish, combine the rice, soup mix, and water.

    Rice in baking pan
    The Spruce

  3. Place the pork chops on top of the rice mixture, spooning some of the rice mixture on top of each pork chop.

    Pork chops in pan
    The Spruce

  4. Cover the pan tightly with aluminum foil and bake for 40 minutes.

    Foil covering pork chops in baking pan
    The Spruce

  5. Remove the foil and cook for another 20 minutes.

    Pork chops and rice baked in pan
    The Spruce

  6. Serve the pork chop and rice casserole with steamed broccoli or a tossed green salad.

  7. Enjoy.

Tips

  • Because the thickness of the chops will determine how long they are cooked, it is best to check the internal temperature of the pork chops toward the end of cooking time. The chops are done when a meat thermometer reads 145 F.
  • It is best to prepare this dish right before baking; if the rice sits in the liquid ahead of time, it will begin to absorb the water and will end up being overcooked and chewy.
  • You can store any leftovers, well wrapped, in the refrigerator for three to four days, or freeze for up to three months.
Nutrition Facts (per serving)
117 Calories
3g Fat
14g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 117
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 778mg 34%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 8g
Vitamin C 0mg 2%
Calcium 26mg 2%
Iron 0mg 2%
Potassium 167mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)