With the exception of a handful of recipes (listed below), I generally don’t like anything prepared with canned condensed soups. I’m sorry if we can’t be friends now.
Because of my aversion to condensed soups, I don’t like most casseroles because they are usually laden with them. All that being said, here is one casserole that I absolutely love… Pork Chop Casserole.
This is a dish my mom has been making for over twenty years and I have a feeling it was something she actually discovered on the side of a soup can once and decided to try it. It’s ridiculously easy and yields the moistest, fork-tender pork chops you will ever eat. Also? This is made with rice, which, as I've said before, is in my blood.
I should probably call this something like ‘Pork Chop & Rice Bake’ since that might describe it better but Mom’s always called it a casserole so that’s what we’re going to call it. If you don’t agree, I’ll let you take that up with Carol.
Mom’s recipe calls for breading the chops in flour which I don’t do. I find that the breading gets soft and soggy while the casserole cooks so I really don’t see the point in it but feel free to dredge your chops in flour before you brown them.
Pork Chop Casserole
4-5 bone-in pork chops (1.5 – 2 lbs.)
Salt & pepper
2-3 tablespoons vegetable oil
2 10.5-oz. cans French Onion Soup*
1 cup uncooked long-grain rice
Season pork chops liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops on each side (do not cook through – just sear the chops on each side). For more on browning meats and other tips, click here.
Add soup and rice to a 13x9 baking dish and stir to combine. Arrange browned pork chops on top of rice in a single layer. Cover dish tightly** with aluminum foil and bake at 375 degrees for one hour.
*I use Campbell’s Condensed French Onion Soup. Sometimes I use one can of the French Onion soup and one can of Beef Consommé.
**you have to cover it tightly enough that none of the steam escapes during cooking or the rice won’t cook through.
The other exceptions to my 'no condensed soups' rule are Squash Casserole and Tuna Casserole.
PRINTABLE RECIPE
I'm going to give this recipe a try, but use my homemade stock as I try to avoid canned food whenever possible.
ReplyDeleteI like pork chops any way I can get them. Those canned soups sure are a time saver too & they add a TON of flavor. Sharing this one on facebook!! Thank you for linking up to Weekend Potluck!
ReplyDeleteThanks, lady!
DeleteCan't this be made on top of stove, after browning add soup and rice to same pan and cover tight, lower flame and simmer for like 20 minutes? sounds so much easier and don't have to heat the house up with the oven on..????
DeleteI suppose it could be made on the stove but the chops won't be as tender as they would be slow baked. If you try it, let me know how it turns out!
DeleteWell I cook my Rice before hand do pork chops like you, but I use cream of mushroom or cream of celery then serve it over rice !!
DeleteWhat can u use instead of the french onion soup, I don't care for it.
ReplyDeleteYou can substitute two cans Beef Consomme if you'd like!
DeleteMushroom soup is what we use. Plum bodacious..
DeleteMushroom soup....oh ya. Sometimes I throw in some fresh mushrooms with it.
DeleteIf you add 2 cups of uncooked rice will you have to add an additional can of soup or cook any longer?
ReplyDeleteDefinitely... for each cup of rice, you will need 2 cans of soup. I don't think you'll need to cook it longer but if so, maybe only 10 minutes.
DeleteCould this be done in the crockpot?
ReplyDeleteI'm not sure. I don't know that the rice would cook properly that low and slow. If you try it, please let me know how it turns out!
DeleteI bet you could use the Lipton, dry mix. My Mom made her roast with this for years!!
ReplyDeleteCan't wait to try this.....
Girl, that's EXACTLY how I make my roast! I'm sure you could use the soup mix here too... I'd use two.
DeleteWhat's the point in browning the chops? Can you just slap them on top of the rice and bake? I guess I am lazy like that.
ReplyDeleteMany moons ago I wondered the same thing and made it that way. And it was a hot mess. I guess searing the meat plays a part in how it cooks. Sorry!
DeleteBrowning or Searing meat before baking helps keep the meat's natural juices locked in so it doesn't dry out. Even in a moist casserole, meat can get dry if not properly prepared.
DeleteI know when you use French onion soup they say to add cup of water also, do you do that with this recipe? Example 2 can of soups and 2 cups of water or is it just the two cans of soup
ReplyDeleteNo, don't add any water to this - just the soup. If you decide to try it out, I hope you like it!
DeleteAfter an hour, in a tightly sealed casserole dish....rice was still crunchy...even after TWO hours.....should it be instant rice??
ReplyDeleteNo, I've never used instant rice. ??? Did you use two cans of soup? Did you use a 13x9 pan?
DeleteI dont have a 13x9 pan with a close fitting lid...i have a oval pyrex bowl and my magnalite roasting pan...which one would be better???
ReplyDeleteUse whichever pan will hold all the ingredients. I don't have a lid for my 13x9 pan either, I use aluminum foil fitted on snugly.
DeleteDelicious !!
ReplyDeleteI make a chicken and rice dish similar to this, but I am soooooooooooo tired of chicken. LOL
ReplyDeleteI have this in the oven right now :)
I bought boneless pork chops and then saw this great recipe. Could I still do it? Should it still cook for an hour?
ReplyDeleteAbsolutely! Yes, still cook for one hour.
DeleteOk Thanx! I'm making this for dinner tonight.
ReplyDeleteI do something like this with mushroom soup, but haven't tried French onion. Sounds great! I'd love to do away with condensed soups too, but sometimes nothing else works as well! We will be havingg this, soon! Thanks!
ReplyDeleteHow can I double this??
ReplyDeleteThis would be one of those recipes that doubles by literally doubling all the ingredients. You'll have to use a bigger baking pan than 13x9 or either use two.
Deleteif I add a bag of frozen vegetables in with the rice will I need more liquids if so.how much
ReplyDeleteHmmmm... I wouldn't think you'd need more liquid but I've never cooked it that way so I'm not 100% sure. I'd say I'm a solid 91% sure.
DeleteYou can also just put 1 can of French Onion Soup and 1 can of Beef Consomme with 1 cup of Uncle Ben's Long Grain Rice into a casserole dish and bake it at 350 for 1 hour and cook your pork chops on the grill for about 25 minutes and you don't have to do the extra browning on top of the stove. Then you have the option of doing chicken, beef or whatever meat you want on the grill. I usually double the recipe for the rice and soup recipe and I don't add any water. No need.
ReplyDeleteSo happy to have found your site and this looks like a GREAT recipe!
ReplyDeleteI'm cooking this tomorrow night :)
ReplyDeleteAlisha Knight
Um this recipe saved me tonight. I didn't even have teh canned soups, but I used beef bouillon and perfection. THANK YOU!
ReplyDeleteYAY! Glad it worked out!
DeleteSuggestion: Use dry onion soup mix instead of canned onion soup. Prepare pork chop in the same manner in the above recipe. Place rice in bottom of a 9 X 13 inch baking pan or dish then pour 2 cups of water over rice. Sprinkle 1/2 of the envelope of dry onion soup mix over the water covering the rice. Place pork chops on top of the rice mixture and sprinkle remaining 1/2 of the envelope of the dry onion soup mix over the chops. Bake as directed in the above recipe. **Note: Add a little spice in your life and sprinkle pimentos and hot sauce over the rice before you add the chops.
ReplyDeleteI've made a similar casserole before but used just the consomme. I also sauteed onion, green pepper, and a little garlic and mixed it in when I combined the rice and consomme. Very good!
ReplyDeleteMy Mom used to make this & now I do. However I don't flour the chops, I just brown them. It's the only way I like left-over pork chops!!!!!!!!
ReplyDeleteThis dish was a mainstay when my sons were growing up. I made this with cream of chicken soup and chicken broth instead of onion. It was delish! Need to make this again!
ReplyDeleteThere is only me. Can I cut this receipe in half? If so what would be the amounts and the time to cook?
ReplyDeleteUse exactly half of the ingredients and a small casserole dish (don't try to cook in a 13x9 pan) and cook at the same temp and for the same amount of time. That should work!
DeleteThis dish and the ones others suggested are just different versions of the "No Peek" casseroles. Their are so many yummy versions of that dish that you can't help but find one or many you like. What is great is just about any type of condensed soup works if you make sure to use the proper wet vs dry ratio to ensure the rice cooks properly. One cup of rice requires One cup of liquid, if you like it creamier use up to 1 1/2 or 1 3/4 cup of liquid to One cup of rice. You can also add frozen, canned or sauted veggies to make them healthier and you can add your favorite spices to make your own unique version of the dish. You can use just about any meat, chicken, chops or turkey. The MOST important thing to remember is using enough liquid so the rice cooks to a creamy consistency and to COVER it TIGHTLY for at least 1 to 1 1/2 hours. Oh and searing the meat before hand helps lock in it's natural juices for added flavor.
ReplyDeleteBtw, if I'm using "cream of something" soup in my rice casseroles, I always add at least a 1/2 to 3/4 cup of milk because I like a creamier, saucier casserole. I also will add additional spices because adding the extra liquid will make it blander than the original recipe and also because I like tweaking recipes to make them more flavorful. I don't necessarily stick with just the spices in the recipe either, I use whatever spices I think will make it better.
DeleteMy family has been making Pork Chop Casserole for as long as I can remember. We use Tomatoes (crushed) with Chicken bullion. We also have the Pork chops on top of cup up onion and then the rice is on top of the chops with the warmed tomatoes and bullion poured over and cooked covered in a 350 oven till the rice and chops are done. Thanks for this new way to do the casserole.
ReplyDelete