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.
**you have to cover it tightly enough that none of the steam escapes during cooking or the rice won’t cook through.