Baked Pork Chops & Rice

Why You’ll Love This Recipe

Baked Pork Chops & Rice is a comforting, one-dish meal that combines tender, juicy pork chops with flavorful seasoned rice baked to perfection. This no-fuss dinner is perfect for busy weeknights or family gatherings. The oven does all the work, making it an easy and satisfying option with minimal cleanup.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bone-in or boneless pork chopswhite long-grain ricechicken brothcream of mushroom soupcream of chicken soupbutteronion powdergarlic powderpaprikaItalian seasoningblack pepperparsley (optional for garnish)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, and cream of chicken soup. Mix until well combined.

Pour the rice mixture into the prepared baking dish and spread evenly.

Season both sides of the pork chops with garlic powder, onion powder, paprika, Italian seasoning, and black pepper.

Place the seasoned pork chops on top of the rice mixture.

Dot the top with butter slices.

Cover the dish tightly with aluminum foil and bake for 1 hour.

Remove the foil and bake uncovered for an additional 15-20 minutes, or until the pork chops are golden and the rice is tender and fully cooked.

Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesBaking time: 1 hour 15-20 minutesTotal time: 1 hour 25-30 minutes

Variations

Use boneless chicken thighs instead of pork chops for a poultry alternative.

Add a cup of frozen peas or green beans into the rice mixture before baking.

Top with shredded cheddar cheese during the last 10 minutes of baking for a cheesy twist.

Use brown rice but increase baking time by 15-20 minutes and ensure adequate liquid.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave or oven at 325°F (160°C) until warmed through.Add a splash of broth if the rice becomes too dry when reheating.

FAQs

Can I use instant rice?

No, instant rice will become too mushy during the long baking time. Stick to uncooked long-grain rice.

Do I need to sear the pork chops first?

No, the chops cook fully in the oven and still come out tender.

Can I make this ahead of time?

Yes, assemble the dish a few hours ahead and refrigerate. Add 5–10 minutes to the baking time if starting from cold.

Can I use only one type of soup?

Yes, but the combination of mushroom and chicken soup gives better flavor and creaminess.

Can I freeze it?

It’s best fresh, but you can freeze leftovers in a sealed container for up to 2 months. Thaw and reheat thoroughly.

How do I keep the rice from getting mushy?

Use the correct rice type and measure liquids accurately. Cover tightly for even cooking.

Can I add vegetables?

Yes, carrots, bell peppers, or peas can be added directly to the rice mixture before baking.

Can I double the recipe?

Yes, use a larger baking dish and adjust cooking time as needed.

Should I use thick or thin pork chops?

Medium-thick pork chops (about ¾ to 1 inch) work best to avoid drying out.

Is this dish spicy?

Not at all, but you can add cayenne or chili flakes if you prefer a little heat.

Conclusion

Baked Pork Chops & Rice is a hearty, all-in-one meal that’s easy to prepare and sure to please. With simple ingredients and bold flavors, it’s perfect for busy evenings or feeding a hungry family. Enjoy this cozy classic straight from the oven—warm, satisfying, and delicious every time.

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