Simply Oven Baked Pork Chops and Rice

"This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by gci504 photo by gci504
photo by lebenrue photo by lebenrue
Ready In:
1hr 5mins


  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 12 cups water
  • 1 cup long grain rice (uncooked)
  • 14 onion, sliced
  • 14 teaspoon pepper
  • 3 -4 pork chops
  • salt and pepper (to taste)


  • Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
  • Add onions.
  • Salt and pepper chops and place on top of rice.
  • Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
  • Remove from oven and let rest 5 minutes.

Questions & Replies

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  1. Carol B.
    Can I use instant rice...
  2. timnelson642
    Can i use cream of broccoli soup in sted of cream of mushrooms for simple porkchops with rice dinners
  3. zvl329
    Can wild rice be used instead of regular white rice?
  4. acostafamana
    Is the rice suppose to be soupy?
  5. Lisa B.
    if you double this recipe in a restaurant size pan, would you double the time it bakes?


  1. Hunkle
    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.
  2. Hybrid_Bird
    Oh I love this recipe, but instead of baking it I cooked it in the slow cooker. Mmm, my husband and family loved it. I used the idea of using chicken broth instead of water. Delicious, thank ya'll!!
  3. Jonathan Melendez
    This is a one pan marvel! I love that it all comes together so easily and the oven does all the work for you. The rice was so flavorful and tender!
  4. katebr
    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!
  5. TwoManyDogs
    This was tasty - will try it again. Used 1 cup white rice instead of long grain (no long grain on hand); browned meat & onions before adding them and added a little bit of lovage from the garden. Very tasty. Next time around, I'll throw in more onion and probably some carrots or other veggies as well.


  1. leslieds1300
    I substitute low sodium chicken or vegetable broth for the water. Then, I lightly brown in butter 8 oz sliced fresh mushrooms or one large can sliced mushrooms, well drained. I stir these into the soup and broth mixture. It adds even more texture and flavor to the already tasty rice. Sometimes I double the rice and liquid portion of the recipe to make twice as much rice. It's so good that I like having leftover rice to heat up as a quick side dish to chicken tenders or fish.
  2. Juniper L.
    Substitute chicken broth for 2/3+ of the water. Brown the pork on high heat for a quick sear, then put butter in the pan of drippings and sautee the onions before adding to the rice for a fuller, less bland flavor. Add a dash of paprika to the rice mix and/or over the top of the pork. Make sure the dish is covered tightly, to keep the water/steam in or the rice has a harder time cooking and may take longer or come out dry.
  3. Jonathan Melendez
    I sprinkled the top with a bit of chopped fresh parsley at the end just to add a bit of color!
  4. gci504
    I used medium grain rice, a tablespoon of kitchen bouquet & a mixture of onion, bell peppers and celery, (our creole holy trinity)
  5. Chris L.
    Used 2 cups short grain rice with 22oz soup, 2 cups water and 2 green apples. Added 2 gulps of balsamic vinegar by accident. 3 1/2lbs top sirloin chops. The chops were grey ugly and well done at 1hr. The rice took a full 1hr 20min. The apples were a good addition and the balsamic no longer a considered a mistake.



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