Pork Chop Casserole
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!
Yield: 4 -6 servings
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!
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 if that’s all you need but it’s easy enough to add 5 or 6 pork chops to this dish if needed.
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.)
Leftovers: 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.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 12g | Protein: 38g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 103mg | Sodium: 528mg | Fiber: 1g | Sugar: 2g
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