Picture this: a chilly evening, the family gathered around the table, and the aroma of something truly comforting wafting through the air. That’s where this pork chop casserole comes in—it’s like a warm hug for your taste buds. My grandma once said it’s the kind of dish that turns ordinary dinners into cherished memories, and I couldn’t agree more.
Steps
- Set your oven to preheat at 350 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- In the prepared dish, mix together the cream of mushroom soup, chicken broth, rice, and onion soup mix until well combined.
- Season both sides of each pork chop with salt and pepper. Place the seasoned pork chops on top of the rice mixture in the baking dish.
- Cover the dish with aluminum foil, ensuring it is tightly sealed to trap steam. Bake in the preheated oven for 1.5 hours, then remove and let rest for 5-10 minutes before serving.
Ingredients
- 8 boneless pork chops
- 2 cans (10.5 ounces each) of cream of mushroom soup
- 2 cups low-sodium chicken broth
- 1 1/2 cups uncooked long grain rice
- 1 packet of onion soup mix
- Salt and pepper to taste
- Parsley, optional for garnish
Nutritional Values
Calories: 2856 kcal | Carbohydrates: 252 g | Protein: 258 g | Fat: 78 g | Saturated Fat: 30 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 36 g | Trans Fat: 0.8 g | Cholesterol: 732 mg | Sodium: 5886 mg | Potassium: 4764 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 60 IU | Vitamin C: 1.2 mg | Calcium: 234 mg | Iron: 6 mg
FAQ
- Can I use a different type of condensed soup instead of cream of mushroom?
- Absolutely! You can substitute cream of mushroom soup with cream of chicken, cream of celery, or even a combination of these soups based on your preference.
- What is the best way to ensure the pork chops remain juicy?
- For juicy pork chops, use thicker cuts that are at least 1-1.5 inches thick. Additionally, covering the casserole with foil while baking helps trap steam, ensuring the chops stay moist.
- How should I store any leftovers of the Pork Chop Casserole?
- Allow the casserole to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For freezing, place it in a freezer-safe container for up to 3 months. Reheat single servings in the microwave or larger portions in the oven at 350 degrees F for 5-10 minutes.
- Can I use brown rice instead of white rice in this recipe?
- Yes, brown rice can be used, but it will require more liquid and additional cooking time. Add an extra ½ cup of broth and extend the baking time by 15-20 minutes to ensure the rice is cooked through.
- What vegetables can I add to the casserole for more flavor?
- Feel free to stir in diced vegetables like mushrooms, bell peppers, or peas into the rice mixture before baking. This adds extra flavor and nutrition to the dish.
Tips
- Use thicker pork chops, ideally 1-1.5 inches, to ensure they remain juicy during baking, as they give the rice enough time to cook without drying out the meat.
- Opt for chicken broth instead of water to enhance the flavor of the casserole significantly.
- Don’t skip covering the casserole with foil; it traps steam, ensuring both the rice cooks evenly and the pork chops stay moist.
- If the rice isn’t fully cooked after 1.5 hours, add a bit of warm broth, re-cover, and bake for an additional 10-15 minutes to ensure everything is perfectly cooked.
Equipment
- 9×13-inch Baking Dish – This is essential for assembling and baking the casserole.
- Aluminum Foil – Used to cover the casserole during baking.
- Cooking Spray – To grease the baking dish, ensuring the casserole doesn’t stick.
