Pork Chops Fried Rice Casserole
Transform your weeknight dinner routine with this hearty and flavorful Pork Chops Fried Rice Casserole, a one-dish wonder that combines tender, seared pork chops with savory fried rice bursting with umami goodness. This recipe features fluffy cooked white rice perfectly seasoned with soy sauce and sesame oil, mixed with scrambled eggs, sautéed garlic and onion, and an assortment of colorful vegetables. Topped with juicy pork chops and baked to perfection with a touch of chicken broth for added moisture, this dish is as comforting as it is satisfying. Ready in just an hour, this casserole is an ideal choice for busy evenings or meal prep, offering an all-in-one meal that’s irresistibly delicious. Garnish with fresh green onions for a pop of color and extra flavor, and watch this easy-to-make dinner become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 3 cups Cooked white rice
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 large Eggs
- 1.5 cups Frozen mixed vegetables (peas, carrots, and corn)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 stalks Green onions, sliced (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the pork chops with salt and pepper on both sides, then sear them in the skillet for 2-3 minutes per side, until browned but not fully cooked. Remove the pork chops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
Push the onions and garlic to one side of the skillet, crack the eggs into the empty space, and scramble them until fully cooked. Mix the scrambled eggs with the onions and garlic.
Add the sesame oil and cooked rice to the skillet, stirring to combine. Pour in the soy sauce and mix well to evenly coat the rice.
Stir in the frozen mixed vegetables and cook for another 3-4 minutes, until the vegetables are heated through. Remove the skillet from the heat.
Lightly grease a 9x13-inch casserole dish and spread the fried rice mixture evenly at the bottom.
Pour the chicken broth evenly over the fried rice in the casserole dish to keep the rice moist while baking.
Place the seared pork chops on top of the rice mixture in the casserole dish.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 10 minutes, or until the pork chops are fully cooked to an internal temperature of 145°F (63°C).
Let the casserole rest for 5 minutes before serving. Garnish with sliced green onions, if desired, and serve hot.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 28.9 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6332 mg | 275% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 24.7 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3348 mg | 71% | |
*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.
