Mushroom Soup Baked Pork Chops and Rice

4.41 from 5 votes

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 Time10

Cook Time1 30

Course: Main Course

Cuisine: American

Servings:

Calories: 702kcal

Author: Karlynn Johnston

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

See my notes in the post for using thinner pork chops, or defrosted pork chops.

Nutrition