Description
Tender pork chops baked over a creamy mushroom-rice mixture with golden cheese topping. This hearty casserole transforms simple ingredients into a family-friendly meal with minimal cleanup.
Ingredients
Scale
- 4 bone-in pork chops (1-inch thick)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup long-grain white rice, uncooked
- 1½ cups chicken broth
- 1 cup sliced mushrooms
- ½ onion, diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan
- 2 tbsp chopped parsley (for garnish)
Instructions
- Prep: Preheat oven to 350°F (175°C). Season pork chops with salt, pepper, and garlic powder.
- Sear: Heat oil in skillet over medium-high. Brown chops 2-3 minutes per side. Remove and set aside.
- Layer: In same skillet, sauté onion, garlic, and mushrooms 3 minutes. Mix in soup, rice, broth, and Worcestershire.
- Assemble: Pour rice mixture into 9×13 baking dish. Arrange chops on top. Cover tightly with foil.
- Bake: 45 minutes. Uncover, top with cheeses, bake 15 more minutes until bubbly.
- Rest: Let stand 10 minutes before serving. Garnish with parsley.
Notes
- Make Ahead: Assemble up to baking step; refrigerate overnight
- Rice Sub: Use instant rice and reduce broth by ¼ cup
- Extra Veg: Add ½ cup diced bell peppers or peas
- Storage: Keeps 3 days refrigerated; freeze before baking
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chop + rice
- Calories: 520
- Sugar: 2g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg