Pork Chop With Rice Casserole
A hearty pork chop and rice casserole featuring seasoned rice, creamy mushroom soup, Chinese vegetables, and tender pork chops, perfect for comforting family dinners.
Ingredients
Instructions
- Preheat oven to 350°F.
- Season pork chops with salt and pepper.
- Place uncooked seasoned long-grain wild rice in a large baking dish.
- Mix cream of mushroom soup, water, soy sauce, and chopped onion in a bowl.
- Add drained Chinese vegetables to the mixture.
- Pour the mixture over the rice in the baking dish.
- Place the pork chops on top of the rice mixture.
- Bake uncovered for 1 hour and 20 minutes, or until pork chops are cooked through.
Tips & Substitutions
For a twist, consider substituting the pork chops with skinless chicken breasts or tofu for a lighter option. If you can't find seasoned long-grain wild rice, mix regular rice with your favorite herbs and spices. Adding a dash of garlic powder can enhance the flavor profile. For an extra crunch, try topping the casserole with breadcrumbs or fried onions before baking.
Serving Suggestions
Serve the pork chop with rice casserole alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Black-Eyed Peas Casserole for a hearty dinner. For those who enjoy a bit of spice, consider serving with a side of pickled jalapeños or a dollop of hot sauce to elevate the dish.
Storage & Reheating
Leftover pork chop and rice casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F until heated through, about 20-30 minutes. Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop With Rice Casserole contains roughly 501 calories, with 31g protein, 48g carbohydrates, and 20g fat. It is an excellent source of protein (62% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1826mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of wild rice?
Absolutely! Just keep in mind that brown rice will require a longer cooking time. You may need to increase the baking time to ensure the rice cooks thoroughly. Additionally, add a bit more water to the mixture to accommodate the different cooking requirements.
Can I make this dish ahead of time?
Yes, you can prepare the casserole up to the point of baking, cover it tightly with foil, and refrigerate it for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the cooking time to ensure it's heated through completely.
What can I substitute for cream of mushroom soup?
If you prefer not to use canned soup, you can make a quick homemade version by combining 1 cup of milk with 2 tablespoons of flour, a tablespoon of butter, and sautéed mushrooms. This will give you a creamy texture without the preservatives found in canned options.
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).