Comfort Food: Mom’s Pork Chops and Rice Casserole

Jeff's Pork Chops and Rice

The three favorite regular meals my mom used to make were her meatballs and rice with mushroom gravy, her crock pot roast with mashed potatoes and gravy, and her pork chops and rice casserole.  I learned to do all three myself before I left for college, and have been making all three ever since, evidenced by the fact that they are now three of our kids’ favorite meals as well.

The easiest of the mom food triumvirate was probably pork chops and rice.  It’s nothing fancy, but it is classic comfort food, and mighty tasty with very little prep time, using items you should mostly always have in your cupboard.  It could be served with salad, but it seems like we always did it with frozen peas or corn.

Mom used to always make cornbread muffins (Jiffy Cornbread Mix out of the box!) to go with it, but that pushes it past the “healthy” barrier with Colleen, so we don’t usually do that anymore.  If you wanted to, though, you might try Mosley’s Jalapeno Cornbread Muffins.

Jeff's Pork Chops and Rice

Everything but the pork chops should already be somewhere in your pantry.

Jeff's Pork Chops and Rice

Rice and liquid in the pan–yes, the rice should be nearly invisible underneath.

Jeff's Pork Chops and Rice

Pork chops on top, with liquid spooned over, seasoned with salt and pepper.

Jeff's Pork Chops and Rice

Cover the pan with a lid or with aluminum foil.

Jeff's Pork Chops and Rice

That’s what it looks like when it is done! Takes about an hour, but it is done when the liquid in the rice is fully absorbed, something that is much easier to determine in a glass dish with a glass lid.

Mom's Pork Chops and Rice Casserole
 
Weight Watchers Info: 10 PointsPlus per serving
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6
Ingredients
  • 6 pork chops (1-1.5 lbs)
  • 2 cups white rice
  • 1 can Campbell’s French Onion Soup
  • 2 cups beef broth or stock or bouillon
  • Salt and pepper, or seasoned salt to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Pour rice in 9 X 13 pan or casserole dish
  3. Pour soup and broth over top of rice and mix
  4. Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops
  5. Season pork chops with salt and pepper, or your favorite seasoning
  6. Cover dish with lid (like my mom always had for the casserole dish) or seal with aluminum foil
  7. Bake in oven until liquid is absorbed and rice is cooked (about an hour)
  8. Serve!
Notes
You can shrink this dish to four chops or three or even two pretty easily by doing it in a 9 X 9 pan and reducing the amount of rice and liquid. With four chops you can do 1.5 cups of rice with a can of soup and enough broth/stock/bouillon to make about 2.5 cups of liquid. Reduce further according to the same formula.
Jeff's Pork Chops and Rice

This is how we did it growing up–pork chops, rice, and peas. (not pictured: yummy cornbread muffins!)

Comments

  1. says

    I have searched the web over and could not find the recipe that my mom used to make. I’ve seen doctored ones that have other stuff in it, but that’s not what my mom made. This is EXACTLY what I was looking for. Thank you so very much. 

  2. Kristin says

    Have you ever made this with brown rice and do you know what the liquid ratio would be? I would love to make this!

    • jtgoirish says

      I use just a bit more than whatever the liquid requirement is normally. So with the standard white rice, if it is one cup rice to 1.5 cups water, I’ll add an extra quarter cup. I’d do about the same for a 1:2 ratio, just adding a little more than usual to make it work.

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