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


  • 1 c
    long grain rice, uncooked
  • 3-4
    boneless pork chops
  • 1
    onion, sliced
  • 1
    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


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

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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