Baked Pork Chops With Rice (1)
5/5 - (1 vote)

This pork chops and rice recipe is easy to make and delicious! A bed of spicy and creamy rice supports juicy chops.

This simple dish just takes 10 minutes to prepare, and the oven does the rest!

Why This Recipe Is So Delicious?

  • It involves very little work and can be completed in just a few simple steps! Season the chops, combine the rice and stack the ingredients in a casserole dish. In this straightforward recipe, the oven performs all of the heavy liftings!
  • The pork chops and rice are cooked to perfection, soft and tasty! It’s almost wondering how you can bake everything in the same dish and have each component come out perfectly cooked. When you’re seeking something healthy but quick, use this dish.
  • It’s bursting at the seams with zesty, delectable taste! This simple casserole is seasoned with savory spices and creamy liquids. This recipe for pork chops and rice is both warm and tempting!

Key Ingredients in  Baked Pork Chop

Baked Pork Chops With Rice yum (1)
Food: Baked Pork Chops With Rice (Source: The Spruce Eats)

Pork Chops with No Bones — To begin, dry the chops with a paper towel. The pork chops will bake crispier on the outside while staying juicy on the inside after being dried.

After the pork chops have dried, season them with a few simple spices before arranging them into this meal. The chops will soak up as much flavor as possible because they cook in the same pan as the other ingredients!

Cream of Mushroom Soup – The richness of this warming pork chops and rice meal comes from this can of condensed soup.

Although cream of mushroom soup is thicker than other soups, it may be purchased in the soup section of most supermarkets. If cream of mushroom soup is unavailable, substitute an extra can of cream of chicken soup.

Long Grain White Rice — In this meal, this long and narrow grain bakes up beautifully! Both basmati and jasmine rice are long-grain white rices that can be used in this recipe.

Long grain is preferred since it fluffs up while maintaining its shape after cooking. Brown rice is not recommended because it takes significantly longer to cook than white rice.

Chef’s Advice

  • Make a uniform layer of rice mixture in the bottom of the casserole dish. If all of the rice is sitting in one place, it will clump together and/or bake unevenly when cooked. As a result, by making sure the rice layer is even before adding the pork chops, everything will cook evenly!
  • Don’t be concerned if the casserole remains soupy after baking. Simply set the meal on the counter for 10-15 minutes before serving to allow the rice to absorb any remaining liquid. This also gives the chops time to rest and absorb their juices, enhancing the flavor of the dish!
  • When pork chops achieve an internal temperature of 145 degrees Fahrenheit, they’re done. If you’re unsure if yours are fully done, simply inspect them and return them to the oven for another 10-15 minutes. If you’re worried about the pork overcooking, simply take it from the dish and return it to the oven to finish cooking the rice. After the rice is finished, return the chops to the top and serve!

Baked Pork Chops

Preparation time: 10 minutes
45 minutes to cook
55 minutes total

This pork chops and rice recipe is easy to make and delicious! A bed of spicy and creamy rice supports juicy pork chops. This simple dish just takes 10 minutes to prepare, and the oven does the rest!


  • 8 boneless pork chops see Notes
  • 1 teaspoon salt
  • 1 ½ cups chicken broth
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 10-ounce can cream of mushroom soup
  • ½ teaspoon garlic powder
  • 1 10-ounce can cream of chicken soup
  • 1 cup long-grain white rice


Baked Pork Chops With Rice homemade (1)
Food: Baked Pork Chops With Rice (Source: The Spruce Eats)
  • Large bowl
  • 9×13 baking dish


  1. Preheat the oven to 350°F and butter a 913-inch baking dish lightly.
  2. After patting the pork chops dry with a paper towel, season both sides evenly with salt, pepper, onion powder, and garlic powder.
  3. In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and white rice, then transfer to the baking dish.
  4. Cover with aluminum foil and bake the chops on top of the rice mixture in an equal layer.
  5. Bake for 45-50 minutes, or until pork chops are cooked through and rice is soft, covered in aluminum foil.


  • Pork Chops Without Bones: If you like, bone-in pork can be used in this recipe. However, because bone-in pork chops are often larger than boneless pork chops, I’d recommend using only 6 of them.

This recipe serves roughly 8 people. Your desired portion sizes will determine the number of servings.

The nutritional data presented are for 1 serving of pork loin chops out of an 8-serving recipe. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 350kcal, Carbohydrates: 23g, Protein: 33g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 1018mg, Potassium: 630mg, Fiber: 1g, Sugar: 1g, Vitamin A: 71IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 2mg, Net Carbs: 22g