Succulent Pork Chop Casserole with Rice

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1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

4 1-inch thick boneless pork chops

2 tablespoons vegetable oil, divided

8 ounces mushrooms (about 2 cups, sliced)

1 cup finely chopped onion

2 tablespoons chopped fresh basil

salt and pepper

1 (14-1/2-ounce) can beef broth

1 (10-1/2-ounce) can golden mushroom soup

1 1/2 cup rice mix (see note)


1. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13-inch baking dish with cooking spray.

2. Place the flour, salt, and pepper into a zip-top plastic bag and shake to mix. Add the pork chops and shake to lightly coat the pork.

3. In a heavy skillet large enough to hold all of the pork chops, heat 1 tablespoon of the oil over medium high heat until the oil shimmers. Add the pork chops and brown for about 3 minutes on each side until golden brown.

4. Remove the chops to a plate and add the remaining oil to the pan. Sauté the onions and mushrooms until the onions are translucent and the mushrooms begin to brown, about 5 minutes. Sprinkle with additional salt and pepper and the fresh basil.

5. In a bowl, mix the broth and soup until well combined. Microwave for 2 minutes on high until hot.

6. Place the rice into the baking dish and pour the soup mixture over. Arrange the pork chops on top and spoon the mushroom mixture over and around the chops. Cover with foil and bake for about 45 minutes, until rice is tender and has absorbed most of the liquid. If there is too much liquid remaining, remove foil and return to the oven, uncovered, for 10 minutes.

Bon Appetit!

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