Mom's Pork Chops and Rice Casserole
Recipe type: Main Dish
Cuisine: American
Serves: 6
Weight Watchers Info: 10 PointsPlus per serving
  • 6 pork chops (1-1.5 lbs)
  • 2 cups white rice
  • 1 can Campbellā€™s French Onion Soup
  • 2 cups beef broth or stock or bouillon
  • Salt and pepper, or seasoned salt to taste
  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!
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.
Recipe by The Taste Place at