Thick, juicy, tender pork chops and rice baked in a delicious mushroom soup sauce is my idea of of comfort food perfection! This retro recipe also uses a crushed cracker and cheddar cheese topping, 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, and as we are in the middle of practicing social distancing, I’ve been asked by a lot of readers to whip up some pantry staples recipes to help them with ideas as we all hunker down and either self isolate or practice social distancing. This recipe is one that 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 just 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 in it and cooks up less sticky than regular rice, so if you have a chance, give it a try!
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 to dry 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.
You can use boneless or bone in pork chops, it is your preference entirely.
Thin pork chops require a different cooking method, see my next paragraph for some more tips on how to make sure these cook properly!
Tips for Tender, Juicy Pork Chops
- Put the pork chops in frozen. This extends the cooking time and is the single best trick for juicy pork! You have to plan ahead and freeze your chops in one layer in a bag so that you can pull them apart easily without defrosting.
- Using thin pork chops :If you don’t have thick pork chops, I would start the rice cooking for an hour, THEN add in the frozen thin pork chops on top. Place them on top and then push them gently into the mixture.
- As you see, I leave the fat on the edge of the pork chop, another trick to prevent them from drying out. Simply remove after cooking!
- If you have defrosted pork chops, add them in an hour after cooking the rice, even if they are thick cut. Pork only has to be cooked to 145 °F now to be safe!
You can always substitute in chicken in this recipe is it is more forgiving, especially since I usually use chicken thighs in my Mushroom Soup Chicken and Rice Casserole .
How is everyone doing today? How are things in your part of the world? Mike and I have hunkered down with the kids and pulled them out of school for the week before spring break and we are practicing social distancing.We were going to go to Vegas and cancelled that of course. I am stocked up on food for making recipes to entertain you all, Mike has alcohol galore to make you daily cocktails inspiration and we are here to entertain and take your mind off of everything. (and yes, we have toilet paper but I have two teenagers, we ALWAYS have extra toilet paper in the house! That’s just a given)
Remember, if you are lonely and you just need to talk and connect online with someone, send us an email, we are here for that! Drop a comment and we will respond. Everyone take care, be kind and stay healthy.
PIN THIS RECIPE to your Pork Recipes Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Mushroom Soup Baked Pork Chops and Rice
These Mushroom Soup Baked Pork Chops and Rice are a one pot meal as they cook in a delicious ream of mushroom soup and rice casserole at the same time! A great budget friendly, family pleasing recipe!
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 30 minutes
- Main Course
- Karlynn Johnston
- 4 thick cut pork chops frozen
- 2 cups long grain or parboiled white rice
- two 10.5 oz cans condensed mushroom soup
- three 10.5 cans water use the empty cans from the soup
- 2 tbsp dry onion soup mix
- 10 saltine crackers
- 1 cup shredded cheddar cheese
- parsley to garnish
Preheat your oven to 350 °F.
Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. To get three cans of the water, simply fill up the empty mushroom soup cans and use to measure. It also helps clean out the extra soup!
Pour into a large deep large lidded casserole dish or Dutch oven like I used. This recipe is too big for a 9x13 usually, with those thick chops.
Place your frozen pork chops on top of the rice and gently immerse the chops into the soup and cover it completely so that the pork chops don't dry out.
Cover with foil or a lid and cook for 1 1/2 hours OR until the rice is tender and the pork has reached a temperature of 145°F .
Remove from the oven and sprinkle the crackers, then the cheese on top. Return to the oven and broil for 2-3 minutes until the crackers are browned and the cheese has melted.
Remove and serve.
- Using frozen pork chops is my trick to keeping them juicy! The rice is going to take longer to cook, so using frozen chops lets them slowly cook.
- See my notes in the post for using thinner pork chops, or defrosted pork chops.
- The calories are counted using all the rice, which is more like 8 portions. We always have extra rice, which is fabulous reheated the next day!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.