These easy pork chops are seared and then baked with rice and a variety of vegetables. It’s an easy all-in-one pork chop and rice casserole that’s perfect for a busy day.
How To Make a Pork Chop and Rice Casserole
- Heat the oven to 325 F.
- Melt the butter and part of the oil in a large skillet over medium heat. Add the vegetables and cook until the onions are translucent and the vegetables are just tender. Transfer the vegetables to a plate.
- Add the pork chops to the same skillet with the remaining oil
- Cook the pork chops until browned on both sides.
- Add the vegetables back to the skillet along with the wine and simmer until the wine is almost all cooked off.
- Add the water or stock to the skillet along with the gravy mix. Cook until thickened.
- Put the cooked rice in a 2-quart casserole and top with the pork chops, vegetables, and thickened sauce.
- Bake the casserole for 20 minutes, or until the vegetables are tender.
Busy Day Pork Chop and Rice Casserole
This pork chop and rice casserole is an easy main dish you can throw together in 10 minutes!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Pork Chops, Casserole
Ingredients
Scale
- 1 tablespoons butter
- 1 1/2 tablespoons olive oil (divided)
- 1 cup diced carrots
- 8 ounces sliced mushrooms
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 6 pork chops
- 1/2 cup white wine (or water or stock)
- 1 packet pork gravy mix
- 1 cup water (or chicken stock)
- 5 to 6 cups cooked rice
Instructions
- Preheat the oven to 325 F.
- Melt the butter with about 1 tablespoon of olive oil in a large skillet over medium heat. Add carrots, onions, and celery to the skillet and cook just until tender, stirring frequently. Add mushrooms and cook until the mushrooms are tender. Remove the vegetables to a plate and set aside.
- Add the pork chops to the skillet along with the remaining 1/2 tablespoon of olive oil; brown on both sides. Add the vegetables back to the skillet along with the wine; simmer until the wine has almost cooked off; stir in gravy mix. Add the water or stock and cook until thickened and bubbly.
- Place the cooked rice in a shallow 2-quart casserole; top with the pork chops, vegetables, and sauce.
- Bake the pork chops with rice for about 25 minutes, or until hot.
