July 23, 2012

Pork Chop Casserole

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.

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73 comments:

Ellen B Cookery said...

I'm going to give this recipe a try, but use my homemade stock as I try to avoid canned food whenever possible.

The Country Cook said...

I 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!

alkinsey said...

What can u use instead of the french onion soup, I don't care for it.

South Your Mouth said...

Thanks, lady!

South Your Mouth said...

You can substitute two cans Beef Consomme if you'd like!

Anonymous said...

If you add 2 cups of uncooked rice will you have to add an additional can of soup or cook any longer?

South Your Mouth said...

Definitely... 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.

Melissa Valentine said...

Could this be done in the crockpot?

South Your Mouth said...

I'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!

Mary Smith said...

Can'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..????

South Your Mouth said...

I 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!

Denise Young said...

I bet you could use the Lipton, dry mix. My Mom made her roast with this for years!!
Can't wait to try this.....

Amy Morrison said...

What'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.

South Your Mouth said...

Many 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!

South Your Mouth said...

Girl, that's EXACTLY how I make my roast! I'm sure you could use the soup mix here too... I'd use two.

Anonymous said...

I 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

South Your Mouth said...

No, don't add any water to this - just the soup. If you decide to try it out, I hope you like it!

Denise said...

After an hour, in a tightly sealed casserole dish....rice was still crunchy...even after TWO hours.....should it be instant rice??

South Your Mouth said...

No, I've never used instant rice. ??? Did you use two cans of soup? Did you use a 13x9 pan?

Anonymous said...

I 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???

South Your Mouth said...

Use 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.

Anonymous said...

Mushroom soup is what we use. Plum bodacious..

Anonymous said...

Delicious !!

Christy said...

I make a chicken and rice dish similar to this, but I am soooooooooooo tired of chicken. LOL
I have this in the oven right now :)

Anonymous said...

I bought boneless pork chops and then saw this great recipe. Could I still do it? Should it still cook for an hour?

South Your Mouth said...

Absolutely! Yes, still cook for one hour.

Anonymous said...

Ok Thanx! I'm making this for dinner tonight.

cisanana said...

I 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!

Anonymous said...

How can I double this??

South Your Mouth said...

This 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.

Brittney Dargusch said...

if I add a bag of frozen vegetables in with the rice will I need more liquids if so.how much

South Your Mouth said...

Hmmmm... 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.

Anonymous said...

You 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.

Kandy said...

So happy to have found your site and this looks like a GREAT recipe!

Anonymous said...

I'm cooking this tomorrow night :)
Alisha Knight

Kim said...

Um this recipe saved me tonight. I didn't even have teh canned soups, but I used beef bouillon and perfection. THANK YOU!

Anonymous said...

Suggestion: 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.

MicheleM said...

I'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!

Charrolover said...

My 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!!!!!!!!

Linda K Riley said...

This 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!

Anonymous said...

Well 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 !!

Anonymous said...

Mushroom soup....oh ya. Sometimes I throw in some fresh mushrooms with it.

Anonymous said...

There is only me. Can I cut this receipe in half? If so what would be the amounts and the time to cook?

Mandy Rivers said...

Use 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!

Mandy Rivers said...

YAY! Glad it worked out!

Patsy said...

This 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.

Patsy said...

Btw, 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.

Brenda said...

My 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.

Sheila said...

My Husband is fussy when it comes to pork chops, fixed this one night and his response was, "this is a keeper". The pork chops were so tender and juicy, and the rice was yummy and flavorful, sad to report there were no left overs. I was looking forward to taking that to work the next day.

Anonymous said...

I made this but I used beef broth and the boxed french onion soup mix..

Carolyn said...

I had this recipe many years ago and then lost it. So glad to see it again! It is a great recipe to serve to guests because it is so quick and delicious.

Anonymous said...

My mother-in-law made a recipe similar to this which my husband suggested to me and we were married in 1950. My kids made my recipe for their kids and it was always a big hit.
I brown the pork chops (or not, whatever you prefer) and in the same frying pan I add a cup of Minute Rice and a can of tomato soup, mix well and I do summerge the chops into the mixture. After making it once, you may want to add a little water or more soup, depending on your taste. It can be dryer without enough liquid. I bake it at 350° for an hour, covered. All in the same pan. Sorry, after all these years I don't seem to have it down to a science to the exact amount of liquid. It depends on your taste. I do think doing the same as your recipe and substituting tomato soup for the onion soup should work as well. Good luck!

Donna Peterson said...

I am so with you about casseroles because of the soup. But I think think sounds goo as French onion is my favorite soup. Although I have never found a canned one I like, but cooked with rice I think would work! TY!!

Donna Peterson said...

Wow sorry about my spelling LOL!!

Katherine Bailey said...

I've been making this for over 30 years, and the one foolproof way to make this is by using two cups of rice (I use Uncle Ben's, and it never fails), two cans beef consomme, and one can of beef broth. I usually add about half a can of water too. Definitely sear the pork chops. I've skipped that part before, and it's not as good. One thing I do is saute an onion in butter, add the rice and cook it about a minute in the butter, then add the broth and consomme. Bring it to a boil and pour it into the casserole dish. Mushrooms are good in this too. Don't try this in the crock pot or on the stove. A good old oven is what you need to make this work well.

Daniel Headley said...

Rice can be cooked in a crock pot with whatever liquid. I do it all the time as I don't care for babysitting rice on the stove, and I don't have a rice cooker.

One of my favorite things to do is to brown some venison cuts or sausage links and toss it in the crock pot with one cup of dry rice and some onions, peppers, and a few cans of beef stock.

I cook it on high for 4 hours or low for about 8. Trying to reproduce this in a crock pot... Results are going to vary, but it's definitely doable.

Anonymous said...

can I use smoked bone in pork chops?do you know a good pork chop receipe using slice potatoes and cheese?

Mandy Rivers said...

Hmmm... well, I'm not sure as they're probably already cooked through. If you decide to give it a shot, let us know how it turns out! Can't help on the the other recipe, though... sorry!

Anonymous said...

Can I substitute turkey breast chops for the pork chops?

Mandy Rivers said...

Hmmm.... I can't say that I've ever seen those but I imagine it would work. If you try it, let us know how it turns out!

Anonymous said...

They were awesome, even my husband went back for seconds. I have started using these instead of pork chops in most recipes because I believe it is healthier for you. Of course, I will still fix pork chops for my husband. One more thing I substituted was the gravy--I used canned Turkey gravy and just loved it.

Anonymous said...

I WOULD NOT FLOUR CHOP'S EITHER BUT I WOULD ALSO USE HEART HEALTHY CREAM OF MUSHROOM OR HEART HEALTHY CREAM OF CHICKEN OR ANY HEART HEALTHY CREAM OF ANYTHING. LOW SODIUM ALL THE WAY

Anonymous said...

My sister-in-law gave me a very similar recipe almost 30 yrs ago, and I was reminiscing and fondly remembering it so I tried googling to try to get it, but had to go threw a lot to finally get yours - the only once that came close!! The one I used to make was rice & mushroom soup combined with maybe a can of water?? The chops were nestled into the rice as I recall, covered, then an hour later take out of the oven and perfection! Never had to cook the chops first, just all in same pan. It brought back memories, and I'm going to try it again.

Anonymous said...

Do you add a can of water with the soup?

Mandy Rivers said...

Nope, no water. Just the soup.

Anonymous said...

Can I use Jasmine rice as a substitute? We love jasmine more than long grain rice!

Mandy Rivers said...

I think so but you might have to use a little more rice since jasmine doesn't require as much liquid to cook.

Annie said...

I grew up on a recipe similar to this, but instead of canned soup she used the Lipton Dry Onion Soup packs and water. Then on top of each chop she would put a ring of green pepper with a dollop of chile sauce inside the ring.....good stuff!

Anonymous said...

This recipe was great! I was wondering if anyone had tried it with brown rice, if so how did it turn out?

madhabitz said...

Well, I may as well contribute to this thread-- got some great ideas for the future so thanks everybody! I grew up on a version of this dish as well, from the time I was about 10 years old, so I guess it's been in the family for about 40+ years. Our version is cooked on the stovetop in a large skillet. Brown the chops, set aside for a bit. Add a bit of butter to the hot pan, then dump in your rice (Uncle Ben's long grain) to brown in the butter (stir constantly or it'll burn). Add two can's Beef Consumme, a couple of chopped *green* onions (maybe another one as well if they are on the small side)-- include the green part of the onion.

Add the chops back into the pan, cover and simmer on a low flame for about 20 minutes or until the rice absorbs all of the soup. I'm not a great cook, and can never ever help myself-- I check on things over and over and the rice always turns out great.

Anonymous said...

I tried it with BROWN RICE last night. I used 4 boneless pork chops, 1 cup brown rice, 1 can beef consommé, 1 can French onion. I rinsed and boiled the rice for about 10 minutes before I put it in the casserole dish. Then I baked the rice with the soups for 20 minutes (covered with foil) while I browned the chops and cleaned up. Then I pulled the foil back, added the browned chops to the top of the rice/soup mixture, replaced the foil and cooked for 40 minutes. There was more liquid left in it than usual so I cooked an additional 6 minutes without the foil. My husband loved it and I liked it almost as much as I do with white rice. I was worried since no one had posted with comments on brown rice yet but I will be making this again!
JBT

Anonymous said...

I tried it with brown rice and commented below.
JBT

Susan B said...

I made a similar recipe in the early 80's from my Better Homes and Gardens New Cookbook "pork chops on rice" the method is all the same (brown the chops first)but the Minute rice is 1 1/2 cups and the liquid is 1 cup orange juice and 1 can condensed chicken and rice soup.(no water) bake in 13x9 at 350 for45 min then uncover and bake 10 min more. Delicious!

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