This hearty Pork Chop Casserole is a classic comfort dish often found in Midwestern American kitchens. With simple pantry ingredients like canned mushroom soup and instant rice, it reflects the practical, no-fuss cooking style of the mid-20th century. The pork chops are browned for flavor, then baked slowly in a creamy sauce, allowing the rice to absorb all the savory juices. The result is a filling, one-pan meal that’s both budget-friendly and satisfying, perfect for weeknights or casual Sunday dinners.
Ingredients
- 5 pork chops (or more)
- 10½ oz condensed cream of mushroom soup (1 can)
- 2 cups milk
- 2 cups instant rice (Minute rice)
Instructions
Step 1: Brown Pork Chops
- In a skillet over medium-high heat, brown the pork chops on both sides until lightly golden. Remove from heat.
Step 2: Prepare Casserole Dish
- Place browned pork chops in a 9×13-inch casserole dish.
Step 3: Mix Sauce and Rice
- In a mixing bowl, combine cream of mushroom soup, milk, and instant rice. Stir until well mixed.
Step 4: Assemble and Bake
- Pour the soup-rice mixture evenly over the pork chops in the casserole dish.
- Do not cover.
Step 5: Bake
- Bake uncovered in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes, until the rice is tender and pork chops are cooked through.
Tips
- Use bone-in pork chops for added flavor and tenderness.
- Substitute cream of celery or cream of chicken soup for a different taste.
- Add a pinch of garlic powder or onion powder for extra flavor.
- Stir in a cup of frozen peas or mushrooms with the rice for a veggie boost.
- For a crispy top, sprinkle French fried onions during the last 10 minutes of baking.
Nutrition
Calories: 425kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 80mgSodium: 780mgPotassium: 550mgFiber: 1gSugar: 2gVitamin A: 250IUCalcium: 90mgIron: 1.5mg
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