Discover a mouthwatering Pork Chops & Rice Casserole recipe that will satisfy your cravings and impress your guests. This easy-to-follow dish is perfect for weeknight dinners or special occasions.
**Ingredients:
– 4 bone-in pork chops (about 1 inch thick)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup long-grain white rice, uncooked
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup chicken broth
– 1 cup milk
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (optional)
– 1 cup frozen peas and carrots (optional)
**Directions:
1. **Prepare the Pork Chops:
– Preheat your oven to 350°F (175°C).
– Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper.
– Sear the pork chops in the skillet for 3-4 minutes per side, until browned. Remove from the skillet and set aside.
2. **Prepare the Casserole Mixture:
– In a large bowl, combine the uncooked rice, cream of mushroom soup, chicken broth, milk, onion, and garlic. Mix well.
– Stir in the frozen peas and carrots if using.
3. **Assemble the Casserole:
– Pour the rice mixture into a 9×13-inch baking dish. Place the seared pork chops on top of the rice mixture.
– Cover the dish with aluminum foil.
4. **Bake:
– Bake in the preheated oven for 45 minutes.
– Remove the foil and sprinkle the shredded cheddar cheese over the top if desired.
– Continue baking uncovered for an additional 10-15 minutes, or until the pork chops are cooked through (reaching an internal temperature of 145°F / 63°C) and the rice is tender.
5. **Serve:
– Let the casserole rest for 5 minutes before serving. Enjoy!
Prep Time:** 15 minutes
Cooking Time:** 55-60 minutes
Total Time:** 1 hour 10 minutes
Kcal:** 500 kcal (per serving)
Servings:** 4 servings