Pork Chop And Rice Bake
A hearty baked pork chop and rice dish with savory mushroom and wine flavors, perfect for comforting family dinners or casual gatherings.
Ingredients
- 4 pork chops, 1/2-inch thick ⓘ
- 1 Tbsp. oil ⓘ
- 1 (7 1/2 oz.) can mushroom soup ⓘ
- 1/2 c. water ⓘ
- 1/2 c. dry wine ⓘ
- 2/3 c. rice ⓘ
- 1 (4 oz.) sliced mushrooms, drained ⓘ
- 1 Tbsp. instant bouillon ⓘ
- 1 tsp. Worcestershire ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/4 tsp. dried thyme ⓘ
- 1 small onion, thinly sliced ⓘ
- snipped parsley
Instructions
- Brown pork chops on both sides and season.
- In an 8 x 8 x 2-inch pan, combine mushroom soup, water, and wine.
- Stir in uncooked rice, drained mushrooms, instant bouillon, Worcestershire sauce, garlic powder, and dried thyme.
- Top with pork chops and arrange onion slices over the top.
- Cover and bake at 375°F for 60 minutes.
Tips & Substitutions
For a richer flavor, consider using chicken broth instead of water. If you want to add more vegetables, try incorporating bell peppers or peas. You can also substitute the pork chops with chicken breasts for a lighter option. Ensure the pork chops are well-seasoned before browning for maximum flavor.
Serving Suggestions
Serve the Pork Chop and Rice Bake with a simple side salad, such as Wilted Cabbage Salad, for a refreshing contrast. For a heartier meal, pair it with roasted vegetables or a warm bread roll. This dish pairs beautifully with Butch'S Baked Beans for a delightful combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally to heat evenly. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop And Rice Bake contains roughly 1156 calories, with 9g protein, 49g carbohydrates, and 101g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 540mg per serving (23% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time since brown rice takes longer to cook. Consider adding an additional 15-20 minutes to the baking time and possibly increasing the liquid slightly.
What can I use instead of mushroom soup?
If you don't have mushroom soup, you can make a quick substitute using a mixture of cream of chicken soup and a few tablespoons of mushroom broth or sautéed mushrooms for the flavor. Alternatively, a homemade white sauce with mushrooms can also work.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate for a day. When ready to bake, simply remove it from the refrigerator and add a few extra minutes to the cooking time to ensure it heats through completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).