Pork Chop Casserole with rice, peppers and tomatoes is an easy, all-in-one baked dish with big flavor. Great for a delicious family dinner!
Often when I’ve got pork chops on the menu, I’ll throw together crunchy baked pork chops or mix up the quick seasoning for these spice rubbed pork chops.
And this easy skillet pork chops with gravy is a long-time favorite recipe - in my house and many of yours as well!
Today though, I’m so happy to be sharing a family classic I recently rediscovered and have adapted slightly to be a smidge more modern.
This pork chop casserole came from my aunt’s printed out collection of recipes she shared with me years ago.
And I’ve been making it on repeat for a delicious, simple and seriously flavorful dinner!
The pork chops are simply seasoned and cook with a mixture of onions, peppers, mushrooms and tomatoes.
The rice cooks right along with the rest of the casserole and oh wow, it gets so tender and flavorful!
My kids adore this dish - and I don’t always get that reaction!
I think it'll be a big hit around your table as well.
So let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make pork chop casserole with rice. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Rice: Using white rice is necessary here. I usually prefer brown myself, but it just won’t cook through in a decent amount of time.
- Pork chops: You need thick cut boneless pork chops that are about 1 ½ inches thick. Thin chops - the tiny ones that are just ½ inch or so thick - will be really overcooked. You can use just 4 pork chops if that’s all you need but it’s easy enough to add 5 or 6 pork chops to this dish if that works better for your family.
- Mushrooms: Optional, but we love these mixed in. Regular white button mushrooms are perfect here.
- Tomatoes: I use a regular can of diced tomatoes, but you could certainly swap in fire-roasted diced tomatoes or petite diced tomatoes if you prefer.
- Bouillon: I use the cubes to flavor some boiling water for this recipe. You could substitute a good quality beef broth, just be sure to heat it up. (And you may need extra salt since bouillon are saltier than broth in most cases.)
And this is really easy to make.
Layer the rice, the seasoned and seared pork chops, the sautéed veggies, the can tomatoes and the broth mixture, then you just cover the pan and bake it.
Totally hands off.
And while it’s an all-in-one kind of dish with the meat, carb and veggies, you could certainly add an extra vegetable side.
We like green beans with this, or steamed broccoli or even a Brussels sprouts sauté.
Finally, let’s talk about leftovers.
Storage Tips:
- Leftover pork chop and rice casserole, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
- Slice the pork chop before reheating, so it reheats more evenly.
- Reheat in the microwave, in individual servings, until hot, about 1 to 1 ½ minutes.
I know why this is an old beloved favorite.
I hope you give it a try and make pork chop casserole a part of your regular dinner routine.
Happy cooking and enjoy!
XO,
Kathryn
Pork Chop Casserole
Ingredients
- 1 cup long grain white rice
- 2 tablespoon extra-virgin olive oil, divided
- 4-6 thick cut boneless pork chops, about 1 ½ inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 (8 oz.) container white button mushrooms, sliced
- 1 (15 oz.) can diced tomatoes (undrained)
- 2 cups boiling water
- 2 beef bouillon cubes, see notes
Instructions
- Place the rice in a 9x13 baking dish.
- Heat 1 tablespoon of the oil in a large skillet over medium high heat.
- Season the pork chops with the salt, pepper, thyme and garlic powder, on both sides. Add to the skillet and sear for 2-3 minutes per side, until browned and crusted. Remove and place on top of the rice in the baking dish.
- Add the remaining tablespoon of oil to the pan. Add the onion, green pepper and mushrooms and sauté for 4-5 minutes, until lightly seared. Add the vegetables on top of the pork chops in the baking dish.
- Top with the can of diced tomatoes.
- In a small pot, bring the water to a boil and add the bouillon cubes. Stir until completely dissolved. Pour the water over the baking dish.
- Cover and bake at 350 for 50 minutes to 1 hour, until the pork chops are cooked through and the rice is tender. Serve hot and enjoy!
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