Pork Chop and Rice Casserole
We had this for supper last night and when there was only one little piece left, I remembered to take a picture. Whew, I got lucky! It isn’t a very good picture, but it gets the point across very well. 
Pork Chop and Rice Casserole
Author: Kelli
Recipe type: Main
Cuisine: Southern
Prep time:
Cook time:
Total time:
Serves: 6
Tender pork chops over a savory rice!
Ingredients
- 1 Cup uncooked white rice
- 3 Pork Chops (I used boneless and cut them in half)
- 1 – 14 oz. can Beef Broth
- 1 – 1.5 oz. can Cream of Mushroom Soup
- 1 can of water (I simply fill the Cream of Mushroom can up to measure)
Instructions
- Spray or butter the bottom of a 9 x 13 baking dish
- Sear/brown Pork chops on all sides.
- Pour rice in casserole dish
- Top with seasonings: onion powder, salt, pepper, minced garlic <-- to taste)
- Place Chops on top of rice.
- Mix Beef broth, cream of mushroom, and water until smooth. Then, pour into dish.
- Bake, covered, at 350° for 1 hour.
The pork chops were from my last food chopping/freezer session.
About Kelli
Looks yummy and so easy too! I love it!
Looks awesome! One question though, when you say one can of beef broth, how many ounces does that equate to? Thank you.
Hi Brian, I have updated the recipe to include this information.
Thanks so much for asking!
One more question. Do you cover the dish in foil before you put it into the oven? Thank You.
Oh, this too. LOL!
Thank you so much! I got all the fixins ready for tonight. My wife and two kids are gunna love this! like you, I am expected to have supper on the table every night.
I went with your recipe because it was posted Feb 10, my birthday. I took it as a sign from God.
Thanks again, Bryan.