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Thick, juicy, tender baked pork chops and rice in a delicious mushroom soup sauce is my idea of comfort food perfection! This retro recipe also uses a crushed cracker and cheddar cheese topping, which is one of my favorite things about it!
Pork Chops and Rice
As you all know, I am a fan of everything that uses canned mushroom soup. This recipe is great for pantry and freezer staples. If you are looking to make just a rice dish, try my Buttery Mushroom Rice, and if you are looking for soup and pork chops, try my Baked Pork Chops with Cream of Mushroom Soup.
What Type of Rice to Use
I used converted rice, which has become my favorite, but you can use regular long-grain rice. Converted rice has more nutrients and cooks up less sticky than regular rice, so if you have a chance, try it!
Choosing the Right Pork Chop
I have become more picky about my pork chops (I really don’t like them drying out too much in dishes), and this dish can be the worst one for drying out pork chops. I always get the super thick-cut pork chops at Costco and make sure that they have a nice fat layer on the outside. Pork chop calories are low, and they are lean meat, so getting a nice fat layer can be challenging.
You can use boneless or bone-in pork chops; it is your preference entirely.
Tips for Tender, Juicy Pork Chops
- Using thin pork chops: If you don’t have thick pork chops, I would start cooking the rice for an hour, then add the thin pork chops. Place them on top and then push them gently into the mixture.
- As you can see, I leave the fat on the edge of the pork chop, which is another trick to prevent it from drying out. Simply remove it after cooking!
- See here for Pork Chop Calories information
Variation
You can always substitute chicken in this recipe if it is more forgiving, mainly since I usually use chicken thighs in my Mushroom Soup Chicken and Rice Casserole.
Other Pork Chop Recipes
Hope you like them!
Love,
Karlynn
Mushroom Soup Baked Pork Chops and Rice
Ingredients
Pork Chops
- 3-4 thick cut pork chops
- ¼ cup butter
- 1 teaspoon granulated garlic
- 1 teaspoon seasoning salt
- 8 ounces white button mushrooms
- ½ cup diced white onions
Soup Mixture
- 1 cup long-grain white rice uncooked
- 10.5 ounces condensed mushroom soup one can
- 1½ cups chicken broth
- 1 tablespoon dry onion soup mix
Cracker Topping
- 10 saltine crackers crushed
- 1 cup shredded cheddar cheese
- fresh parsley to garnish
Instructions
- Preheat your oven to 350°F. Season the pork chops with the garlic and seasoning salt. Melt the butter in a 3-4 quart oven-safe lidded skillet or braiser over medium heat. Sauté the pork chops in the butter on medium-high heat for 3-4 minutes per side until lightly browned on both sides. Remove to a clean plate.
- Add the onions and sauté until soft, about five minutes. Add the mushrooms and continue to sauté until the onions are tender and the mushrooms are cooked. Turn the heat off.
- Whisk together the rice, mushroom soup, chicken broth, and onion soup mix. Pour into the skillet and combine with the mushrooms and onions.
- Place your pork chops on top of the rice mixture.
- Cover with foil or a lid and cook for 1 hour, OR until the rice is tender and the pork reaches 145°F.
- Remove the lid and sprinkle the crushed saltine crackers on top. Then sprinkle the cheese over the crackers. Return to the oven and broil for 2-3 minutes until the crackers are browned and the cheese has melted.
- Remove and serve.
Notes
Nutrition
PIN THIS RECIPE to your Pork Recipes Board and Remember to FOLLOW ME ON PINTEREST!
June Franche says
I added fresh garlic cloves with the rice, then some fresh fried mushrooms before adding seared pork chops. Delicious!
carl from nebraska says
this is horrifying – you RECOMMEND starting with frozen meat?!
Mr. Kitchen Magpie says
Did you try it? It’s delicious
Chris Peacock says
Excellent!
Chelsea says
The rice was good but the taste of the pork chop was gross. No flavor and even salt and pepper at the end couldn’t fix. Do it over again without the chops.
Angela says
Thank you for this recipe. My grocery store just had thick pork loin chops with bone and a thick strip of fan along the side for 97 cents a pound. Bargain I know so I stocked up. I hadn’t made this recipe in years and couldn’t remember the measurements of soup, rice and water. When I found your recipe I was so excited to make this for my husband and his brother who lives with us. Im making it tonight. I love, love, love this recipe!!!
I also wanted to say how awesome you and your husband are to extend your human kindness to other during these times of uncertainty. Thank you, the world needs more people to stop and think how others are doing and how they can helps. Opening our hearts costs us nothing but could be priceless to others. Thank you again!!!!! God bless.
Adrian Loewen says
Thanks for the recipe. Forgot how to do them, so glad to find such a nice and simple recipe!
For mine, I used half the water suggested here (ie 1:1) and it was good. The pork chops (I used thinner ones) and soup make up the additonal water more than sufficiently in the traditioinal 2:1 rice making rule.
Ellie says
Tried this for supper tonight and I have to say it was not very good! followed the recipe to a T and yet the rice was mushy and the pork chops were not done. Now I am stuck with a lot of mushy rice and chops that probably will get thrown away. The best thing was the cracker & cheese topping!
Roger Chemel says
Judas Priest! I want to print the recipe and instructions not the entire web page. If you don’t how to do this, ask how to do it. What a waste of paper!!!
Mr. Kitchen Magpie says
Then print the recipe card since that works fine for everyone. Simply click the print icon?
Boohoo says
I just read it from my phone. Stop being a very baby.
Jodie Reeves says
Can I use instant rice instead of long grain rice? Looking for easy reciepe
Bobbie says
Could you possibly make one of the simplest comfort food recipes ANY more complicated?!
Clarence S. says
More than enough room to cook in a 9×13.
Added some of the cheese to the sauce, it was AWESOME!!!
The chops were very tender.
Jarrod Davis says
DO NOT COOK FOR 2 HOURS!!! I looked the recipe over and that’s way too long! Also, reduce 2 cups of rice to 1½ cups and use 2 cups of water with 2 10.5 oz cream of mushroom soup. Cook THAWED pork chops for 1 hour 15 minutes at 375⁰. Check internal temperature to ensure its at least 145⁰ (pork chops will continue to cook as they rest).
This is the best way to perfect this recipe. Hope this help y’all!
WinterpegMan says
Thanks – this looks like a way better method . I will be making this again with your amounts etc.
I made this a month or so ago and used 1.75 cups rice, thawed chops…and it was very tasty. BUT told myself next time to try and make the rice more moist (less rice or more liquid).
We will know in couple of hours 🙂
Terri says
I followed recipe and used frozen thick cut pork chops but very dry and tough when finished..bummed!
Denise Strom says
I brined my pork chops for 45 minutes first. 1 TBLS per cup of water. Because I made 7 large chops I doubled the gravy ingredients ( Cr o mushrooms) and aso 2 TBLS of oil for Browning so many, two at a time. Served with the sauteed mushrooms noted in this recipe link! Talk about AMAZING! Just found TWO GO TO RECIPES! OFFICIALLY on rotation. I also served with million dollar rice and they all paired well together! I’m impressed… smile
Susan says
I’m making the mushroom soup pork chops. Thick ones frozen. I followed the recipe to the tee but the chops are still pink all over. Didn’t even register on my thermometer. Now the rice is cooked. Help…what did I do wrong?
Adrian Loewen says
Best to use thawed chops, or else cook at lower temp for longer with less water. See my tip above.
Lisa Bazzul says
Tasteless, colorless and chops gross even after cutting fat off.
Unhappy says
Worse thing I’ve ever cooked. A mush and pork chops were tough as nails
Deborah Wales says
I’ve never put crackers and cheese on top but am trying it now with cheez-it crackers and shredded cheese.
Linda Giesbrecht says
I would like to make this recipe for dinner tonight. You mention to add the thawed chops to the rice mixture one hour after the rice has been cooking. Does that mean the chops only cook for 1/2 an hour (or until they reach the recommended temperature)? Also, can I brown the chops prior to adding to the rice mixture? When do you add the crackers and cheese topping?
marita horbay says
where do i find the note about using thawed porkchops???
Tina Peloso-Ulreich says
Hi,
Did you ever get an answer to your question about using fresh or defrosted pork chops?
Marlene Struble says
I usually do them with tomatoes an slice of onion on each .tried your recipe an its delicious