Simply Oven Baked Pork Chops and Rice

Very good comfort meal, perfect for a Sunday home with the family. I did do a combination of other reviewer's modifications. For the first step I used Campbell's Healthy Request cream of celery soup, just because my kids don't like mushrooms. We thought the celery did add great flavor, so will definitely do that again. I used 33% less sodium chicken broth instead of water. I did this step right in a 9x13" glass dish. Next I seasoned the (bone-in center cut pork loin chop) with a little garlic powder, salt, and pepper. I browned them in a non-stick skillet with a little butter and extra virgin olive oil. After removing them from the pan, I next deglazed the browned bits with a little white wine. I then sauteed garlic, sliced onions, and sliced mushrooms in the same skillet. I stirred some of this mushroom/onion mix in with the rice, placed the pork chops on the rice, and then used the rest of the mushroom/onion mix to top the pork chops (except for the kids'). I covered the 9x13 with foil and baked for 1 hour (a little less time than the recipe said, just b/c the chops had already been browned). They turned out very flavorful and moist, as well as the rice was delicious with a similar quality to risotto. We ate this with homemade applesauce and broccoli. Great meal. Thanks for the recipe!

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The flavor is 5 star! I used chicken broth instead of water and also sprinkled a little seasoning salt and pepper on the pork chops. Then prior to putting them in the oven, I seared them and added chopped onions and garlic to the skillet. To kick up the flavor a notch, I mixed in 1/2 tspn of thyme to the broth and rice mixture. Because I seared the pork the oven time needed to be less or else it would have dried out. So to ensure my rice cooked through, I heated the broth to boiling before mixing it in. Overall a very tasty meal that I will definately do again. Thank you for sharing.

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quick easy meal that tastes really good! i modified some things for my family of four though. i used 2 cups rice, 4 cups chicken broth. 1 can cream of mushroom. i heated the chicken broth to boiling then poured it and cream of mushroom over rice. i browned 10 thin pork chops with onions and garlic and olive oil and added them to the rice mixture. i added the sauteed onion and garlic to the rice mixture as well. baked at 350 x 1hr. perfect. tasted too good!

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Very good and easy with ingredients I had on hand. Would not change a thing. A wonderful, fast after work meal that satisfies. Thanks for posting.

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Decided to make this on a night we had friends over and everyone loved it. The rice was easily the star of the dish. I added fresh sliced portobello mushrooms and sliced garlic to the the rice and followed another reviewers suggestions with deglazing the pan. I can't remember the last time I put so little effort into a dish and reaped such huge rewards. Thanks for sharing, this is definitely a keeper!

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I have made this recipe following the instruction several times in the past and I did like it. It is kind of dry, though. This time I simply didn't have the right stuff nor the time so here's what I did for a much quicker, saucier version: I used boneless butterfly chops that I brined for about an hour. Then I seared them in a skillet with oil and garlic, pepper and paprika. I used one bag of Boil-in-Bag cooked rice which I stopped cooking about 2min earlier than directed.. For more sauciness I used 2 cans of cream of mushroom soup (reduced sodium) with 1/2c. water and a dash of soy sauce. Since the chops were seared and rice already mostly cooked it only baked for about 25min. Very good.

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A good old standard. Made as written. Quick and simple and very good.

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The rice in this dish was very tasty, although not very saucy. The pork chops were way too dry and difficult to eat. Will not make this again. Sorry.

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Can't comment on it prepared as originally written as I did not prepare it that way, however, prepared according to alterations from Chef # 1236905, this recipe is great! Used 4 regular sized (not thick) chops and baked for 45 minutes at 350 after pre-browning chops. Don't skip the deglazing step, and make sure to add the wine and browned bits to your rice mixture. It really adds to the flavour of the completed dish. This is the first time I've cooked pork chops in over a year because they generally come out too dry, but not these ones! And even though my husband hates mushrooms he ate this up and even had seconds. Will certainly make again. Chef #1246905, you should repost your version as it is quite different from the original.

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A very nice dish that was enjoyed by all my family. It's quick and easy to throw together, which is one of the main criteria I look for in choosing recipes for busy week nights. I made this using five one-inch thick pork chops that I sprinkled with seasoned salt and garlic pepper. I used chicken broth instead of water and added a 1/2 cup of chopped onion to the rice mixture rather than a whole sliced onion. A sprinkiling of paprika added to the top added some much-needed color to an otherwise pale-looking dish. It was baked at 350 degrees in a 9x13" glass dish covered with aluminum foil, and was done to perfection in the stated one hour and 15 minutes. This dish will definately make many repeat performances at our dinner table.

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I grew up eating this recipe made with chicken. Never thought about using pork chops before & I'm so glad I tried it! I did change the recipe slightly, using brown rice, homemade chicken broth, and a quick cream sauce instead of the canned soup. Very tasty - my daughters (2 & 4) loved the rice! Thanks for posting. :)

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I made this exactly as written, using 4 pork chops. Unfortunately, the meat turned out extremely dry. The liquid did not look "absorbed," so if I had been slightly more distracted I might have overcooked the dish even more (instead, I stirred the rice before serving and it was fine). I will probably not make this again, but I would strongly suggest brining the chops and cooking a maximum of 1 hour (which I think is enough to cook the rice still).

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UPDATED: This was made again on 10/30/09, and I just wanted to say that it tasted just as good as it did when I first tried it.:) ( This time the full recipe was made ;) ). I made this for myself and SO on 9/24/07.Since there was only two of us I cut the recipe in half and it worked very well. Instead of using regular cream of mushroom, I used condensed golden mushroom(Personal choice)I sprinkled a little bit of garlic powder,salt and pepper over the chops then slightly browned them in a bit of canola oil before placing them over the rice.You are so "right on the money"with the baking time.The chops were just so juicy,and the juices from the chops in the rice was just great.Thank you for posting,this will be made again."Keep Smiling:)"

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Delish! I seasoned 1 inch chops with seasoned salt and seared before baking. Also used chicken broth instead of water. The chops were just a little dry. In retrospect I should have decreased baking time by about 15 minutes since I seared the chops. Everyone loved them including 3 children, 1 husband and a sneaky golden retriever!

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Wonderful, simple recipe! As I thought about what to make tonight, I wanted something with pork chops, rice, and cream of mushroom soup. My husband loved it too. I added some breadcrumbs on top. Thanks for sharing!

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This is a favorite in our house. My six year old loves to help make it and finally doesn't stick her nose up at eating a pork chop!

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Quick, easy, and tastes great! I used cream of celery soup and it was wonderful! My 8 year old devoured it!!!!

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My family LOVED this; so much so that the youngest son asked for it AGAIN the same week I first prepared it. I did add a 4 oz. jar of diced pimentos for color and flavor boost, and I generously seasoned the chops with Lawry's Seasoned Salt and Seasoned Pepper before the whole thing was popped into the oven. Then I went and read the newspaper while dinner cooked! I know the recipe says it feeds 4, but you might want to use 6 chops instead of 4, depending on the size and appetites of the humans you are feeding. Both my husband and the youngest son wanted seconds on the chops--the teenage girl made do with more of the rice (thank goodness the "big boy"--my 18-year-old--was away on mission work when I served this).

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Instead of 1/4 onion sliced I used an envelope of Dry Onion Soup Mix and mixed it in with the Cream of Mushroom Soup, Water & Rice. Next time I will probably leave the pepper out since I have the seasonings from the Onion Soup Mix! All in all A Fantastic easy Way to make Pork chops!

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Very good tasting casserole. I used 4 boneless chops and they were moist and tender. I followed others advice and sauteed the onions, but I layed them on top of the chops. I seasoned the chops with garlic pepper seasoning and browned them, too. I put in some minced garlic with the rice and a tsp of Spike. Thanks, Carole in Orlando

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