Pork Chop Onion and Rice Casserole
Savor the ultimate comfort food with this Pork Chop Onion and Rice Casserole, a hearty dish that combines tender, bone-in pork chops with fluffy, perfectly seasoned rice. Infused with the rich flavors of caramelized onions, creamy mushroom soup, and a savory onion soup mix, this casserole bakes to perfection in just one pan, making it an effortless and satisfying weeknight meal. The pork chops are seared for a golden crust, then nestled into a flavorful bed of rice that absorbs the essence of chicken broth and spices as it bakes. A sprinkle of paprika and a touch of garlic powder bring depth to this classic dish, while the caramelized onions add a sweet, meltingly soft topping. Ideal for family dinners, this dish delivers on flavor and comfort with minimal prep and cleanup.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon garlic powder
- 1 packet onion soup mix
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
Heat the vegetable oil in a large skillet over medium-high heat.
Season the pork chops with salt, pepper, and paprika on both sides.
Sear the pork chops in the skillet for 2-3 minutes on each side until browned. Remove and set aside.
Slice the yellow onion thinly. In the same skillet, add the butter and sauté the onion for 5-7 minutes until softened and golden brown.
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, onion soup mix, and garlic powder. Stir until well blended.
Spread the rice mixture evenly into the bottom of a 9x13-inch baking dish.
Place the seared pork chops on top of the rice mixture.
Distribute the caramelized onions over the pork chops.
Cover the baking dish with aluminum foil to keep the moisture in.
Bake in the preheated oven for 50-60 minutes, or until the rice is tender and the pork chops are fully cooked (an internal temperature of 145°F/63°C).
Remove the foil during the last 10 minutes of baking to allow the top to brown slightly, if desired.
Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 657 mg | 14% | |
*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.
