This comforting casserole-style pork chop dish is a simple, hearty meal that became popular in mid-20th century American kitchens. Using pantry staples like condensed mushroom soup and instant rice, it’s the kind of recipe designed for busy families looking for convenience without sacrificing flavor. Browning the chops first adds depth, while the creamy soup and milk mixture bakes into the rice, creating a one-pan meal that’s both filling and satisfying. Its straightforward preparation and familiar flavors make it a nostalgic favorite, often enjoyed on weeknights or at casual family gatherings.
Ingredients
- 5 pork chops
- 21 oz condensed mushroom soup
- 2 cups milk
- 2 cups Minute Rice
Instructions
Step 1: Prepare Pork Chops
- Brown pork chops in a skillet over medium-high heat until lightly golden on both sides.
Step 2: Prepare Casserole Base
- In a large bowl, mix mushroom soup and milk until well combined. Stir in the rice.
Step 3: Assemble Casserole
- Place browned pork chops in a casserole dish. Pour the soup, milk, and rice mixture over the top.
Step 4: Bake
- Bake uncovered at 350°F (175°C) for 1 hour.
Tips
- Use bone-in pork chops for more flavor and moisture.
- Add sliced onions under or over the chops for extra savory depth.
- Substitute cream of chicken soup if mushroom flavor is not preferred.
- Season chops after browning with salt, pepper, or garlic powder to boost flavor.
- Replace Minute Rice with long-grain rice and increase baking time if desired.
- Add peas, mushrooms, or green beans for a full one-pan meal.
- Cover loosely with foil if pork chops are browning too quickly in oven.
- Use evaporated milk for a richer casserole texture.
- Brown pork chops well—good searing adds significant flavor.
Nutrition
Calories: 470kcalCarbohydrates: 33gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 950mgPotassium: 520mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 1mgCalcium: 120mgIron: 3mg
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