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Baked Pork Chop And Rice Casserole Recipe

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Pork Chop & Spanish Rice Bake Jokay Mullins Christopher Copy Me That
Pork Chop & Spanish Rice Bake Jokay Mullins Christopher Copy Me That from www.copymethat.com

Description

Baked pork chop and rice casserole is a delicious, easy-to-make comfort food that is perfect for busy weeknights. This recipe combines juicy pork chops with fluffy rice, savory vegetables, and a creamy sauce. The casserole is baked in the oven until the pork chops are tender and the rice is cooked to perfection. This dish is a crowd-pleaser and is sure to become a family favorite.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 4 bone-in pork chops
  • 1 cup uncooked white rice
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Aluminum foil

Method

  1. Preheat the oven to 350°F.
  2. Cook the rice according to package instructions and set aside.
  3. Season the pork chops with garlic powder, paprika, dried thyme, salt, and black pepper.
  4. In a large skillet, heat the olive oil over medium-high heat.
  5. Add the pork chops to the skillet and cook for 3-4 minutes on each side, or until browned.
  6. Remove the pork chops from the skillet and set aside.
  7. Add the chopped onion, red bell pepper, and green bell pepper to the skillet and cook until softened, about 5 minutes.
  8. Add the cream of mushroom soup, cream of chicken soup, and chicken broth to the skillet and stir to combine.
  9. Place the cooked rice in the bottom of a 9x13 inch baking dish.
  10. Arrange the pork chops on top of the rice.
  11. Pour the vegetable and soup mixture over the pork chops.
  12. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the pork chops are tender and the rice is cooked through.
  13. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
  14. Serve hot and enjoy!

Notes

  • This recipe can be made ahead of time and stored in the refrigerator until ready to bake.
  • You can use any type of rice for this recipe, but white rice works best.
  • If you don't have chicken broth, you can use water instead.
  • If you don't have cream of mushroom soup or cream of chicken soup, you can use any cream soup you have on hand.

Nutrition Info

  • Calories: 540
  • Total Fat: 22g
  • Saturated Fat: 6g
  • Cholesterol: 95mg
  • Sodium: 1190mg
  • Total Carbohydrates: 49g
  • Dietary Fiber: 2g
  • Sugars: 5g
  • Protein: 36g

Recipe Tips

  • Make sure to season the pork chops well before cooking.
  • If you want a crispier top, you can remove the foil during the last 10-15 minutes of baking.
  • You can add any vegetables you like to this recipe, such as carrots or celery.
  • If you want to make this recipe healthier, you can use low-sodium soup and chicken broth.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy-to-make baked pork chop and rice casserole for dinner tonight!


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