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Pork Chop Casserole

A cozy and easy-to-make casserole featuring browned pork chops, creamy rice, and green beans, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.