If only you could scratch and sniff this screen right now. The smell alone would have you running to the store for some pork chops and a bag of Riceland rice. The taste of this Pork Chop and Rice Casserole will have you adding this dish to your regular meal rotation.
Every year when fall begins to approach, I start thinking about using the oven on a regular basis. With the outside temperatures becoming cooler, I don’t mind to heat the house up while cooking. Especially when the heated oven is putting off the aromas of my favorite comfort foods.
This Pork Chop and Rice Casserole is one I kind of forget about all summer but when the cooler weather sets in, I want to make it again and again. It’s one of those casseroles that I call my mom and say, “I can’t find my recipe card for that rice casserole with the pork chops, can you send it to me?”. Then, my mom doesn’t even bother looking for the recipe. She just starts spouting off the ingredients. As she’s listing all the ingredients, she is steadily telling me how she came to have this recipe from her Aunt Pat (my Great Aunt). At this point, I know I’m in for long story… that I’ve heard before. I totally indulge my mom because I can’t find my recipe card and I really want to make this dish.
The things we do for comfort food. I do this because I know in less than 15 minutes I can have the oven doing the work for me with this Pork Chop and Rice Casserole.
Pork Chops and Rice Casserole
- 4 bone-in center cut pork chops
- Salt and pepper
- 1 tablespoon oil
- 1 onion, thinly sliced into rings and separated
- 1 10 ½ ounce can condensed cream of mushroom with roasted garlic soup
- ¾ cups water
- ½ cup chicken broth
- ¾ cup Riceland Extra Long Grain Rice
- 1 4 ounce can sliced mushrooms, drained
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon dried thyme
- fresh chopped parsley (optional)
Preheat oven to 375 degrees. Heat oil in a large skillet on high heat. Salt and pepper both sides of each pork chop. Sear each chop in skillet for 2 to 3 minutes or until lightly browned on both sides. Remove pork chops from skillet and set aside. In the same skillet cook onion in the drippings on low heat until tender.
In a large bowl, add cream of mushroom soup, water, chicken broth, uncooked rice, mushrooms, Worcestershire, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Stir until well combined. Pour mixture into a 9x13 casserole dish. Top with seared pork chops. Place sautéed onions over the chops. Cover with aluminum foil and bake for 40 mins or until rice is done. Pork Chop temperature should read 160 degrees Fahrenheit. Let stand covered for 10 mins. Sprinkle fresh parsley over the casserole. Eat and Enjoy.
Y’all, the rice portion of this recipe can totally stand on its own but it sure is good cooked with the pork chops.
I hope this recipe that has been cooked for generations in my family becomes a part of your generations.
Post and recipe provided by The Women Bloggers member Lacie Ring of EasyPeasyPleasy.com.