There’s something about the aroma of sizzling pork chops that just feels like home. Maybe it’s the hint of butter on rice or the way onions caramelize around the edges. Whatever it is, this casserole wraps warmth and flavor into every bite.
Born in kitchens where thrift met big appetites, this Pork Chops & Rice Casserole is one of those recipes that pops up at family reunions, church potlucks, even weeknight dinners when you need comfort faster than you can say “five ingredients.” It’s familiar, unfussy and endlessly forgiving.
Why You’ll Love It
You know what’s better than juggling pots and pans? Letting the oven do its magic while you kick back with a cold drink or catch up on your favorite show. This casserole practically makes itself—but without sacrificing any of the soul-soothing goodness of grandma’s cooking.
- Hearty Satisfaction: Bone-in pork chops lock in juices; rice soaks up every drop of seasoned broth.
- One-Pan Ease: Toss everything in a baking dish and forget about it until dinnertime.
- Flavor Harmony: Butter-toasted rice and sweet, soft onions mingle perfectly with savory meat.
- Budget-Friendly: Pantry staples plus an affordable cut of pork feed a family without emptying your wallet.
Whether you’re feeding a crowd or just craving that classic “stick-to-your-ribs” feeling, this dish hits all the right notes. It welcomes tweaks—feel free to sneak in veggies or sprinkle cheese on top—and still feels like the real deal.
Timing and Servings
- Prep Time: 10 minutes (you can even chop onions ahead of time)
- Cook Time: 50 minutes (plus a quick broil for a golden finish)
- Total Time: About 1 hour
- Serves: 4 generous portions—plenty for families, leftovers or sharing at your next potluck
Ingredients
- 4 bone-in pork chops (about 1″ thick)
- 1 cup long-grain rice
- 4 tablespoons unsalted butter (or olive oil for a lighter twist)
- 4 large onion slices, cut into rings
- 10 ounces low-sodium beef broth
- ⅔ cup water (optional, for extra-moist rice)
- Salt and freshly ground pepper, to taste
- Optional herbs: fresh thyme, rosemary sprigs or parsley for garnish
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray—think of it as laying a soft landing for the rice.
- In a large skillet over medium heat, melt the butter (or warm the olive oil). Add the rice and stir constantly for 2–3 minutes, until each grain looks glossy and takes on a pale gold hue. This toast gives a nutty edge that makes a world of difference.
- Spread the toasted rice in an even layer at the bottom of your dish. Generously season the pork chops with salt and pepper on both sides, then nestle them atop the rice—room for each chop helps the heat circulate.
- Drape the onion rings over and around the meat, creating a flavorful canopy. Pour the beef broth (and water, if you’re using it) into the dish, guiding the liquid to just cover the rice. Too much and it’ll go soupy; too little and you’ll end up with hard grains.
- Cover tightly with foil and slide into the oven. Bake for 45–50 minutes, until the rice is tender and the chops register 145°F in the thickest part. Around the 30-minute mark, sneak a peek—if the rice is drying out, add a splash more broth.
- For a crispy top, remove the foil and switch to broil on high for 2–3 minutes. Keep an eye on it—broilers vary, and you want just a light golden kiss on the onions and meat.
- Let the casserole rest for 5 minutes before serving. Spoon a bed of rice onto each plate, top with a pork chop, pile on the onions and drizzle any pan juices over everything. Trust me, those juices are liquid gold.
Variations
- Veggie Boost: Stir in sliced mushrooms, diced bell peppers or zucchini before adding the broth. It’s an easy way to sneak in extra color and nutrients.
- Herby Aromatics: Tuck rosemary or thyme sprigs underneath each pork chop—when they roast, they perfume the whole dish.
- Spicy Kick: A pinch of red pepper flakes, a dash of hot sauce or even a smear of harissa in the broth wakes up your taste buds.
- Cheesy Comfort: Right before that final broil, sprinkle shredded cheddar, mozzarella or Parmesan over the rice. Because, cheese.
Storage & Reheating Tips
Make-Ahead Magic: Assemble the casserole, cover with plastic wrap and chill up to 24 hours. When you’re ready, just pop it in the oven straight from the fridge—add about 5–10 extra minutes to the cook time for thorough heating.
Fridge Life: Leftovers keep well in an airtight container for up to 3 days. Warm individual portions in the microwave until steaming, or in the oven at 325°F (160°C) for 10–15 minutes.
Freeze-Friendly: Once fully cooled, wrap the entire dish—or individual servings—in foil and freeze up to 3 months. Thaw overnight in the fridge, then reheat as above. It’s a lifesaver for busy weeks.
FAQs
Q: Can I use boneless pork chops?
A: Absolutely. They’ll cook a bit faster—reduce the bake time by about 5–10 minutes and keep an eye on the internal temperature.
Q: What if I only have chicken broth?
A: Go ahead and use it. Chicken or vegetable broth will still give you a delicious base, though the flavor will be a touch lighter than beef broth.
Q: My rice sometimes comes out hard—any tips?
A: Make sure the liquid covers the rice by about ¼ inch. If your oven runs cool, leave it in a little longer or pour a bit more hot broth halfway through.
Q: Can I swap in brown rice?
A: Yes, but brown rice needs roughly 15–20 extra minutes and more liquid. Keep an eye on it, and add small amounts of hot broth as needed so it cooks through without drying out.
Q: How do I know when the pork is safe to eat?
A: A meat thermometer is your best friend—145°F in the thickest part of the chop means it’s done but still juicy.
Conclusion
There you have it: a no-fuss Pork Chops & Rice Casserole that feels like a warm hug on a plate. It’s proof that simple ingredients—when given a little attention—can simmer into something memorable. Whether you’re chasing childhood memories, feeding a crowd or just craving a quiet night in, this recipe has your back. So grab your chops, let the oven do its thing, and get ready to dig into comfort food that’s as easy as it is delicious.
Pork Chops & Rice Casserole
Ingredients
- 4 bone-in pork chops
- 1 cup long-grain rice
- 4 tablespoons butter
- 4 onion slices cut into rings
- 10 ounces beef broth
- Salt and pepper to taste
- Optional: ⅔ cup water
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, melt butter. Sauté rice for 2-3 minutes until lightly toasted.
- Spread rice evenly in a casserole dish.
- Season pork chops with salt and pepper, then place them on top of the rice.
- Lay onion rings over the pork chops and sprinkle with additional pepper.
- Pour beef broth over the rice and pork chops, adding around ⅔ cup water to ensure rice stays moist.
- Cover the casserole dish with foil or a lid. Bake in the preheated oven for 45-50 minutes, or until the rice is tender and the pork chops are cooked through.
- Check halfway through baking, adding more broth if necessary. For extra browning, uncover and broil for the last few minutes.
Notes
- Serve hot, with the pork chops on top of the rice and onions, spooning any remaining juices over the dish.
- Pair with a fresh salad, roasted vegetables, or garlic bread for a complete meal. Feel free to add mushrooms, garlic, or herbs to the rice for additional flavor.
