Jeff's Pork Chops and Rice
Main Dishes, Recipes

Comfort Food: Mom’s Pork Chops and Rice Casserole


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
Recipe type: Main Dish
Cuisine: American
Serves: 6
  • 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
  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.
Jeff's Pork Chops and Rice
This is how we did it growing up–pork chops, rice, and peas. (not pictured: yummy cornbread muffins!)


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

    • 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.

    • I used instant brown rice with the exact same liquid ingredients listed and it turned out perfect.

  3. thank you for this recipe:)i’m so happy i stumbled upon this site!i made this for dinner last night and everyone loved it!my son in particular raved about the rice.this recipe and the meatballs and gravy recipe are in my regular rotation now.thanks again:)

    • Jeff Greene

      Well, since both were my mom’s recipes, and your son likes them, I’ll go ahead and assume you’re an awesome mom like mine was. Thanks for the comment, as those are definitely two recipes that bring me back to my very happy childhood. 🙂

  4. Funny , I thought I had never had this but after cooking it myself I realized that my mom also made this when I was a kid. I used instant brown rice in place of the white but did everything else the same. It was delicious. The best part is that I was able to throw it together in minutes. Thank you for posting.

  5. Kelli Logan

    Are you using minute white rice or long grain?

  6. My mom passed away last year and I’ve been trying to recreate her cooking to get the recipes down. This is it!!!! Thank you! It’s in the oven now and just by the smell and appearance I know it’s going to be exactly the same!

    • Jeff Greene

      I’m so happy to hear that! My mom died way too soon, and I love being able to keep her memory alive through cooking!

  7. Could you use beef consommé instead of beef broth?

  8. Yesssss. My Mom made this too back in the day, she would serve it with homemade apple sauce. Delicous combo, have not had it in ages. Looking forward to making it myself, thanks 🙂

Leave a Comment, Question, or Suggestion!