Pork Chop and Wild Rice Casserole
Savor the warm, comforting flavors of this Pork Chop and Wild Rice Casserole—a hearty one-pan dish that’s perfect for weeknight dinners or special family gatherings. Featuring tender, golden-seared bone-in pork chops nestled atop a bed of aromatic wild rice, this casserole combines earthy seasonings like fresh thyme and creamy richness from a classic cream of mushroom soup. The nutty wild rice soaks up a fragrant blend of chicken broth and sautéed onions, creating a flavorful base that complements the juicy pork chops perfectly. With just 15 minutes of prep time and the rest left to bake to perfection, this recipe is both delicious and effortlessly satisfying. Garnish with fresh parsley for the perfect finishing touch, and enjoy a wholesome meal that’s as comforting as it is easy to make. Keywords: pork chop casserole, wild rice casserole, one-pan dinner, easy pork chop recipe, comfort food.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 cup Wild rice blend
- 2.5 cups Chicken broth
- 1 10.5-ounce can Cream of mushroom soup
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork chops for about 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
Lower the heat to medium and add the diced onion to the skillet. Cook for 3-4 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the wild rice blend and let it toast for 1-2 minutes, stirring occasionally.
In a large mixing bowl, combine the chicken broth, cream of mushroom soup, and fresh thyme leaves. Mix until well combined.
Transfer the rice mixture to a 9x13-inch casserole dish. Pour the broth mixture over the rice, stirring gently to ensure even distribution.
Arrange the seared pork chops on top of the rice mixture.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and check the rice for doneness. If needed, bake uncovered for an additional 10-15 minutes until the rice is tender and the liquid has absorbed.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
