Sweet Spicy Pork Chop Casserole
Indulge in the irresistible harmony of flavors with this Sweet Spicy Pork Chop Casserole, a one-pan wonder that's as easy to prepare as it is satisfying. Tender, bone-in pork chops are perfectly seared and nestled atop a fragrant blend of long-grain rice, hearty mixed vegetables, and a zesty sauce made with crushed tomatoes, honey, soy sauce, and a kick of sriracha. This comforting casserole bakes to perfection in under an hour, allowing the bold sweetness and subtle heat to fully infuse every bite. With minimal prep, a straightforward technique, and a stunning presentation topped with fresh parsley, this dish is perfect for busy weeknights or casual gatherings. Explore a delicious combination of sweet and spicy flavors with this family-friendly baked pork chop casserole!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup canned crushed tomatoes
- 2 tablespoons honey
- 1 tablespoon sriracha (or other hot sauce)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 cup frozen mixed vegetables
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat 2 tablespoons of olive oil.
Season both sides of the pork chops with salt, black pepper, paprika, garlic powder, and onion powder.
Sear the pork chops in the skillet for 2–3 minutes per side until nicely browned. Remove from skillet and set aside.
In the same skillet, whisk together crushed tomatoes, chicken broth, honey, sriracha, and soy sauce. Simmer for 3–4 minutes to combine the flavors.
Grease a 9x13-inch baking dish with olive oil or cooking spray.
Spread the uncooked rice evenly across the bottom of the baking dish.
Scatter the frozen mixed vegetables over the rice.
Pour the tomato-chicken broth mixture evenly over the rice and vegetables.
Place the seared pork chops on top of the rice and vegetable mixture.
Cover the baking dish tightly with aluminum foil to prevent moisture loss.
Bake in the oven for 40–45 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature of 145°F/63°C).
Remove the baking dish from the oven and let it rest, covered, for 5–10 minutes.
Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4501 mg | 196% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 56.1 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4399 mg | 94% | |
*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.
