This Pork Chops and Rice Casserole is a cozy one-pan meal that’s super easy to make! Juicy pork chops sit on a bed of fluffy rice, all baked together with tasty seasonings.
Honestly, who doesn’t love a dish that combines everything you need into one pot? Less cleanup for more family time—I’ll take it! 😊 Plus, the flavors just get better as it bakes!
I enjoy serving this with a side of fresh veggies. It’s comforting and so satisfying! Perfect for busy weeknights when you want something hearty without the fuss.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor, but you can use boneless chops too. If you’re looking for a leaner option, consider turkey cutlets or chicken breasts.
Rice: Long grain white rice is traditional, but feel free to swap in brown rice or jasmine rice. Just remember that cooking times may vary, especially with brown rice, which usually takes longer.
Chicken Broth: For a healthier twist, use low-sodium chicken broth. Vegetable broth works for a vegetarian version, or use water with seasonings if you’re out of broth.
Spices: Paprika, thyme, and garlic powder create a great flavor base. If you don’t have thyme, Italian seasoning is a good substitute, and smoked paprika adds a nice depth.
How Do I Get the Pork Chops Just Right?
Searing pork chops before baking is a key step for flavor and texture. Here’s how to do it right:
- Heat olive oil in a skillet over medium-high heat. Make sure it’s hot before adding the chops; this helps create that delicious crust.
- Sear for about 3 minutes on each side until golden brown. Don’t overcrowd the pan—work in batches if needed!
- Let them rest after cooking to keep them juicy, which is essential for a tasty casserole.
How to Make Pork Chops and Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long grain white rice, uncooked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 1/4 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme or oregano
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare and then approximately 50-60 minutes to bake. So, you’ll need a total of about 1 hour and 15 minutes from start to finish. It’s a great time-saver for busy weeknights!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This will ensure it’s nice and hot when your casserole is ready to bake. While that’s warming up, season the pork chops generously with salt and black pepper on both sides. Don’t be shy here; this is where you add flavor!
2. Sear the Pork Chops
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the pork chops. Sear them for about 3 minutes on each side until they develop a lovely golden-brown crust. Once done, remove them from the skillet and set them aside. This step locks in that juicy flavor!
3. Cook the Aromatics
In the same skillet, add the finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until it’s fragrant. You’ll love how this makes your kitchen smell!
4. Assemble the Casserole
Grease a 9×13-inch casserole dish and spread the uncooked rice evenly across the bottom. Next, layer the sautéed onions and garlic over the rice. Sprinkle the paprika, thyme (or oregano), and garlic powder evenly over this mixture. Now, pour the chicken broth over it all, but don’t stir—this will help the rice cook evenly.
5. Add Up the Chops and Bake
Place the seared pork chops on top of the rice evenly spaced out. This way, each chop will get all that yummy rice flavor as everything bakes together. Cover the casserole tightly with aluminum foil and pop it into the oven. Bake for 50-60 minutes, or until the rice is fluffy and the pork reaches an internal temperature of 145°F (63°C).
6. Finishing Touches
Once the baking time is up, carefully remove the foil and let the casserole rest for about 5 minutes. This allows everything to settle before serving. Garnish with freshly chopped parsley for that pop of color and extra flavor!
And there you have it—juicy pork chops paired with flavorful, tender rice all baked together in one comforting dish. Enjoy your delightful meal!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work just fine! Just be mindful that they may cook a bit faster than bone-in chops, so check for doneness a few minutes earlier.
What If I Don’t Have Chicken Broth?
No worries! You can substitute with vegetable broth or even water mixed with seasonings to enhance the flavor. Just make sure to maintain the same liquid quantity for proper cooking.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole without baking it and store it in the refrigerator for up to 24 hours. When ready to bake, just add an additional 10-15 minutes to the baking time if it’s coming directly from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or oven, adding a splash of broth to keep the rice moist as it reheats.
