Pork Chop & Rice Casserole Recipe

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Pork Chop & Rice Casserole

Marilyn Waddell Agnew


This recipe was given to me by my second Mom back in the 80's when I was moving out on my own. I have added the mushrooms and boneless pork chops to the recipe to make it mine. It is great on a fall evening when you have arrived home and dinner is waiting to be cooked.

★★★★★ 2 votes
15 Min
1 Hr


1 c
rice, long grain
1 pkg
onion dry soup mix
1 stick
butter, unsalted
2 c
water, cold
1 can(s)
mushrooms, sliced
pork loin chops, boneless


1Preheat oven to 350 degrees. Spray your casserole dish with a non-stick spray. I use a 13 inch by 9 inch.
2Slice butter into the bottom of dish. Add the rice evenly accross the bottom of the dish.
3Salt and pepper the pork chops and then lay on top of the rice. Add the mushrooms next. Open the envelope of dry onion soup mix and sprinkle across the mushrooms,chops and rice. Add the water over the entire mixture.
4Cover with top or foil, bake for an hour at 350 degrees. Serve with a vegetable and fruit. Enjoy!!!

About this Recipe

Course/Dish: Pork, Casseroles
Other Tag: Quick & Easy