Savory Pork Chop Casserole
This hearty pork chop casserole combines tender, juicy pork chops with a medley of vegetables, creamy mushroom soup, and seasoned rice for a satisfying meal. Baked to perfection, each bite bursts with flavor, making it a perfect dish for family gatherings or weeknight dinners. Easy to prepare and loaded with comfort, this casserole will surely become a favorite!
ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Season pork chops with salt, pepper, thyme, and paprika.
- 3.
In a skillet, heat olive oil over medium-high heat and brown the pork chops on both sides (about 3-4 minutes each). Remove and set aside.
- 4.
In the same skillet, sauté the diced onion and minced garlic until softened.
- 5.
In a large bowl, mix the uncooked rice, chicken broth, cream of mushroom soup, and frozen mixed vegetables. Combine well.
- 6.
Spread the rice mixture in a greased 9x13 inch baking dish.
- 7.
Nestle the browned pork chops on top of the rice mixture.
- 8.
Cover the dish with aluminum foil and bake for 45 minutes.
- 9.
Uncover the casserole and bake for an additional 15-20 minutes, until the rice is tender and pork chops are fully cooked (internal temperature should be 145°F).
- 10.
Garnish with fresh parsley, serve warm, and enjoy!
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