Pork Chop Casserole Recipe – Cozy, No-Fuss Comfort in One Dish

Introduction

The house smells like browned pork and warm onions — that deep, cozy scent that makes everyone wander into the kitchen. This Pork Chop Casserole sits in the oven while you sip tea and chat, and then suddenly the whole family is at the table. I love how simple it is, and how it reminds me of Sunday dinners with my grandma. Also, if you adore quick pork meals, try this version after a favorite weeknight recipe like Garlic Butter Pork Chops for a change of pace.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor that smells like home.
• Made with simple pantry staples you probably already have.
• Great for family dinners, and it stretches to feed a crowd.
• Always a crowd-pleaser with crunchy edges and soft rice underneath.

In case you want a veggie-packed side, this goes nicely alongside a creamy casserole like Cauliflower Casserole when you want extra greens.

Ingredients You’ll Need

• 4–6 pork chops (about 2 lb / 900 g total) — Bring to room temp for even cooking.
• 2 cans (14.5 oz / 411 g each) green beans, undrained — Do not drain; the liquid helps the rice.
• 2 cans (10.5 oz / 298 g each) cream of mushroom soup — Low-sodium works well.
• 2 cans (10.5 oz / 298 g each) French fried onion soup or condensed French onion soup — Adds savory sweetness.
• 2 cups (400 g) instant rice — Instant rice soaks up flavor and cooks perfectly in the oven.
• 1 tsp (5 g) salt
• 1/2 tsp (2 g) black pepper
• Cooking oil for browning — A neutral oil like canola or light olive oil works best.

For a little extra, fresh garlic gives it that extra flavor boost, and a pat of unsalted butter on each chop before baking makes it richer.

How to Make It

1. Preheat oven to 375°F (190°C). Meanwhile, pull the pork chops from the fridge so they lose their chill.
2. In a large bowl or a 9×13 in (23×33 cm) baking dish, mix the instant rice, both soups, and the green beans with their liquid. Then stir in the salt and pepper until everything looks even and creamy. You’ll notice the mixture looks thick and cozy.
3. Heat a skillet over medium-high and add a small splash of oil. When the oil shimmers, lay in the pork chops. You’ll hear that soft sizzle — that’s when it’s just right. Brown each side for 2–3 minutes so the chops get a golden crust. Season them lightly while they brown.
4. Arrange the browned pork chops on top of the rice mixture in the baking dish. The contrast of golden meat over the pale rice always makes me smile.
5. Cover the dish tightly with aluminum foil and bake for 30 minutes. Meanwhile, tidy the kitchen or set the table; the smell will fill the room.
6. Remove the foil and return the casserole to the oven for another 10–15 minutes, until the pork is cooked through and the casserole is bubbling at the edges. You’ll see the rice puff a little and the top take on a light golden color.
7. Let it rest 5 minutes before serving so the juices settle. Then spoon generous portions onto plates and enjoy.

If you like casseroles with a little extra crunch, try pairing the method with riffs like our Cheesy Bacon and Hash Brown Casserole for brunch-style leftovers.

Kitchen Tips

• Time-saver: Brown pork chops while you mix the rice and soups so you’re efficient and the flavors start developing at once.
• Fix for watery casserole: If the casserole seems thin after baking, return it to the oven uncovered for 5–10 more minutes to let liquids reduce.
• Flavor variation: Stir in a cup of shredded cheddar or a handful of chopped mushrooms before baking for a richer taste. Also, a sprinkle of extra fried onions on top adds crunch.

For another cozy idea that layers meat and stuffing, check out this Chicken and Stuffing Casserole for inspiration.

Serving Ideas

Serve this Pork Chop Casserole hot, right from the pan, with simple sides: a crisp green salad, buttery dinner rolls, or roasted carrots. Garnish with chopped parsley or extra fried onions for texture. For holidays or a heartier dinner, pair it with mashed potatoes and steamed broccoli. It’s comforting, filling, and perfect for the table when you want everyone to linger.

Storing & Leftovers

• Fridge: Store covered in an airtight container for up to 3–4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in a 350°F oven covered with foil for 15–20 minutes, or microwave in short bursts so the pork stays tender.
• Leftover idea: Slice the pork and make a warm sandwich with mustard, pickles, and a bit of leftover casserole — surprisingly delicious.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day. Just cover and chill, then bake a bit longer from cold.

Q: Can I swap any ingredients?
A: Of course! Use what you have — frozen green beans, different condensed soups, or even brown rice if you adjust liquid and time. Pork Chop Casserole is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the oven while it’s still warm and aromatic. A crisp side salad helps cut the richness.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges on the rice, a bubbling casserole, and pork cooked to a safe internal temperature. The fragrant aroma is your friendly cue.

Final Thoughts

This Pork Chop Casserole is one of those recipes that feels like a hug on a plate. It’s simple, forgiving, and full of those little textures and smells that say “home.” Try it on a rainy evening, and then tweak it to make it yours — add cheese, swap veggies, or pile on fried onions. Mostly, enjoy how easy it is to bring people together with one pan and a few pantry staples. I hope this dish becomes a regular in your kitchen — it certainly is in mine as a go-to Pork Chop Casserole.

Conclusion

If you want more variations or inspiration, check out this classic version: Easy Pork Chop Casserole. For a different take with potatoes, see this hearty Pork Chop and Potato Casserole Recipe.

Pork Chop Casserole

A cozy and easy-to-make casserole featuring browned pork chops, creamy rice, and green beans, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4–6 pieces pork chops (about 2 lb / 900 g total) Bring to room temp for even cooking.
• 2 cans green beans, undrained (14.5 oz / 411 g each) Do not drain; the liquid helps the rice.
• 2 cans cream of mushroom soup (10.5 oz / 298 g each) Low-sodium works well.
• 2 cans French fried onion soup or condensed French onion soup (10.5 oz / 298 g each) Adds savory sweetness.
• 2 cups instant rice Soaks up flavor and cooks perfectly in the oven.
• 1 tsp salt
• 1/2 tsp black pepper
• cooking oil for browning A neutral oil like canola or light olive oil works best.

Optional Enhancements

• 1 clove fresh garlic Adds extra flavor.
• 1 pat unsalted butter Place on each chop before baking for richer flavor.

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Pull the pork chops from the fridge to lose their chill.
2. In a large bowl or a 9x13 in (23x33 cm) baking dish, mix the instant rice, both soups, and the green beans with their liquid. Stir in the salt and pepper until everything looks even and creamy.
3. Heat a skillet over medium-high and add a small splash of oil. When the oil shimmers, lay in the pork chops and brown each side for 2–3 minutes.
4. Arrange the browned pork chops on top of the rice mixture in the baking dish.
5. Cover the dish tightly with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for another 10–15 minutes, until cooked through.
7. Let it rest for 5 minutes before serving.

Notes

For a rich flavor, consider adding shredded cheddar, mushrooms, or extra fried onions on top before baking. Store leftovers in an airtight container in the fridge for up to 3–4 days.