Pork Chop Rice Casserole

Total Time
Prep 10 mins
Cook 45 mins

Very Delicious!!! Recently I read on Facebook where our friend Tom wrote "I love you Wendy for your pork chop casserole." I immediately thought that I must get this recipe if he said it is that good!!! His wife, Wendy, was so nice to give me the recipe and I go directly by it without any changes! Easy to prepare.

Ingredients Nutrition

  • 2 -3 pork chops
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 cup rice (instant..not regular)
  • 1 cup hot water
  • 1 (10 ounce) cream of mushroom soup
  • 12 teaspoon salt


  1. Add salt and pepper to each pork chop.
  2. Brown both sides of pork chops in the olive oil on medium heat.
  3. Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish.
  4. Place pork chops on top and cover dish with aluminum foil.
  5. Bale in a 375 degree oven for 45 minutes.
  6. Enjoy!
Most Helpful

A very tasty and easy recipe....and cheap to make. Thankyou I hate spending on ingredients that are not practical....may never use again or can't find in stores. All I had to buy was the pork chop and I luckiky doubled the recipe for leftovers. ..yummy!

Anonymous May 20, 2015

After a flop the night before with an emealz recipe for Shepard's Pie with cauliflower mash, my family gave this 5-stars and double thumbs up! My daughter said, "Please give me more of this 'chicken'." :-)

Dr.MomX3 October 23, 2013

Before making this on 12/19/12, I was reading part of the review from Lainey6605 about adding some seasonings. After mixing together Golden Mushroom Soup (just a personal preference) to the rice and hot water, about 1 teaspoon each of garlic powder and oregano were added then poured into a greased baking dish. Also while the chops were browning, a bit of Smoke Flavored Seasoned Salt was added to each chop. Then all was covered and baked at 375 for about 35 minutes. I really enjoyed the flavor from this, and my SO gave this a " Good Solid 4****'s " and coming from him that a very big compliment. Thanks for posting a recipe that will be made again, and " Keep Smiling :) "

Chef shapeweaver � December 20, 2012