Your Go To Pork Chop and Rice Casserole

Ron Manson


Our "go to" Pork Chop and Rice casserole for a weekday family meal is an heirloom recipe passed down by my mother's Midwest family. Easy to make, especially tasty for a winter's dinner and, if they are any, not a bad leftover meal! For non-meat eaters in the family, the rice is hands down the best!

★★★★★ 1 vote
15 Min
1 Hr


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1 c
long grain rice, uncooked
boneless pork chops
onion, sliced
green bell pepper, sliced
2 medium
tomatoes, sliced
1 can(s)
beef consommé soup, plus water to make 2 cups liquid
1/2 tsp
salt, or to taste
1/4 tsp
black pepper, or to taste
1/4 tsp
garlic salt, or to taste (optional)

How to Make Your Go To Pork Chop and Rice Casserole


  • 1Preheat oven to 350degrees
  • 2Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
  • 3Place 1 cup of uncooked long grain rice in dish.
  • 4Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
  • 5Pour 10 1/2 ounce can of beef consommé soup into a 2-cup measure and add water to make 2 cups liquid. Pour on casserole ingredients.
  • 6Season with salt, pepper and optional garlic salt.
  • 7Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
  • 8Take out of oven, remove cover and let rest for 5 minutes before serving.
  • 9Enjoy!

Printable Recipe Card

About Your Go To Pork Chop and Rice Casserole

Course/Dish: Pork, Casseroles
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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