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Top-down look at two breaded pork chops on a bed of creamy rice, garnished with parsley.

Baked Pork Chops and Rice

Tender baked pork chops and creamy rice casserole with herbs, a comforting one-dish meal.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 700 kcal

Ingredients
  

  • 2 Tbs vegetable oil
  • 4-5 boneless pork chops
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 2 tsp dried rosemary divided
  • 1 tsp thyme
  • 1 10 oz can cream of mushroom soup
  • 1 10 oz can cream of chicken soup
  • 1 1/2 cups milk
  • 1 cup long grain white rice
  • 1/2 cup butter
  • Parsley garnish

Instructions
 

  • Preheat oven:

    Set oven to 275°F (135°C).

  • Season pork chops:

    Coat both sides of pork chops with salt, pepper, onion powder, and 1 tsp rosemary.

  • Sear pork chops:

    In a large sauté pan over medium-high heat, warm 2 Tbs vegetable oil. Sear pork chops until browned, roughly 3-5 minutes per side. Transfer to a 9x13-inch baking dish and set aside.

  • Make soup-rice mixture:

    In a medium saucepan, whisk together cream of mushroom soup, cream of chicken soup, milk, the remaining 1 tsp rosemary, and thyme. Stir in rice. Add butter and set pan over medium heat; bring to a gentle boil while stirring until butter melts.

  • Bake covered dish:

    Pour the soup-rice mixture over the pork chops in the dish. Cover tightly with aluminum foil and bake for 2 hours.

  • Garnish with parsley:

    Take out of oven. If desired, sprinkle with parsley for garnish.
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