Easy Pork Chop Casserole

5 from 2 votes

Pork chop casserole is an easy, dump-and-bake recipe that’s perfect for busy weeknights! Made with 5 main ingredients in about an hour and a half.

Prep Time5

Cook Time1 30

Total Time1 35

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 476kcal

Preheat the oven to 350 degrees F.
Spray a 13x9 baking dish with cooking spray.
In the baking dish, combine the cream of mushroom soup, the chicken broth, rice, and a packet of onion soup.
Season the pork chops with salt and pepper on both sides. Then lay them on top of the rice mixture.
Cover with aluminum foil and bake for 1 and ½ hours.

You can use any type of condensed soup that you like. It could be cream of chicken or celery, or a combination of them if you did not have/want the mushroom soup.
Thicker chops will stay juicier after being baked, always try to use ones at least 1-1.5 inches thick. The rice also needs to have enough time to cook without drying out the pork chops, so larger ones really are best.
It’s important to use chicken broth instead of water. It adds so much flavor!
Covering the casserole with foil helps trap steam — don’t skip it! This ensures the rice cooks evenly and the chops stay juicy.
If the rice isn’t fully cooked after 1.5 hours, add a splash of warm broth, re-cover, and bake for an additional 10-15 minutes.
Let the oven baked chops rest for about 5-10 minutes after baking. The extra time lets the flavors meld and makes serving a lot easier.
Store leftovers by letting the casserole cool to room temperature and then transferring it to an airtight container before refrigerating for up to 3-4 days. To freeze, add to a freezer-safe container and freeze for up to 3 months. Reheat single servings in the microwave, and larger portions in the oven at 350 degrees F for about 5-10 minutes.