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This busy day pork chop and rice casserole is one of those dependable, throw-together meals that solves dinner in minutes. With tender pork chops, savory vegetables, and a quick gravy that soaks into warm rice, it’s comforting without being fussy.
Everything cooks in one skillet before being baked briefly to blend the flavors. It’s the sort of recipe that works on busy weeknights or whenever you need a hearty, satisfying dish with very little prep.
What You’ll Like About This Dish
Quick prep. You can get this casserole assembled in about 10 minutes.
Hearty and comforting. Pork chops, vegetables, and rice make a full, satisfying meal.
One-skillet simplicity. Brown, simmer, and assemble all in the same pan.
Flexible. Easy to adapt with different vegetables, broth, or seasoning.
Ingredient Notes
- Butter and olive oil: Used together for sautéing; the butter adds flavor, while olive oil prevents burning.
- Carrots, onion, celery: Classic aromatics that soften and build the base of the casserole.
- Mushrooms: Add savory depth and moisture.
- Pork chops: Bone-in or boneless both work; choose 6 medium chops.
- White wine: Adds brightness; water or stock may be substituted.
- Pork gravy mix: Thickens the sauce quickly and adds seasoning.
- Water or stock: Use chicken or pork stock for richer flavor.
- Cooked rice: White, brown, jasmine, or basmati rice all work well.
Steps to Make Busy Day Pork Chop and Rice Casserole
- Preheat the oven to 325°F.
- Melt the butter with 1 tablespoon olive oil in a large skillet over medium heat.
- Add carrots, onion, and celery and cook until slightly tender.
- Add mushrooms and cook until softened; remove vegetables to a plate.
- Add the pork chops and remaining oil to the skillet and brown both sides.
- Return vegetables to the skillet, add the wine, and simmer until nearly evaporated.
- Stir in the gravy mix, then add the water or stock and cook until thickened and bubbly.
- Spread the cooked rice in a shallow 2-quart casserole dish.
- Top with the pork chops, vegetables, and sauce.
- Bake for about 25 minutes, or until hot and bubbling.
Pro Tips
For extra flavor, season the pork chops lightly with salt, pepper, and garlic powder before browning. A well-seasoned crust adds depth to the entire casserole.
Recipe Variations
- Creamy casserole version. Add 1/2 cup cream or a can of cream of mushroom soup to the sauce for a richer, creamier bake.
- Herb-forward flavor. Stir in dried thyme, rosemary, or poultry seasoning with the vegetables.
- Rice alternatives. Use wild rice blend, brown rice, or even leftover seasoned rice for added texture and flavor.
- Vegetable swap. Try bell peppers, peas, green beans, or zucchini in place of — or in addition to — mushrooms and carrots.
- Smothered pork chops style. Add sliced onions and extra gravy for a saucier casserole.
Serving Suggestions
- Serve with steamed green beans or broccoli for a simple vegetable side.
- Add a crisp green salad for freshness and contrast.
- Pair with crusty rolls or cornbread to soak up the sauce.
- Choose applesauce or roasted apples for a classic pork pairing.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm portions in a covered dish at 325°F until heated through, or microwave in short intervals.
Freeze: Freezing is not recommended due to the cooked rice texture and the sauce separating when thawed.
Frequently Asked Questions
Busy Day Pork Chop and Rice Casserole
Ingredients
- Butter for the baking dish
- 1 tbsp butter
- 1 ½ tbsp olive oil, divided
- 1 cup diced carrots
- 1 small onion, chopped
- 2 ribs celery, sliced
- 8 ounces sliced mushrooms
- 6 pork chops, bone-in or boneless
- Kosher salt and freshly ground black pepper, to taste
- ½ cup dry white wine
- 1 packet pork gravy mix
- 1 cup chicken broth, unsalted, or water
- 5 to 6 cups cooked rice
Recommended Equipment
- 9-by-13-inch baking dish
Instructions
- Preheat the oven to 325°F and butter a 9 x 13-inch baking dish.Butter for the baking dish
- Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrots, onion, and celery to the skillet and cook just until tender, stirring frequently. Add the sliced mushrooms and cook until the mushrooms are tender. Remove the vegetables to a plate and set aside.1 tbsp butter | 1 tbsp olive oil (divided) | 1 cup diced carrots | 1 small onion (chopped) | 2 ribs celery (sliced ) | 8 ounces sliced mushrooms
- Sprinkle the pork chops lightly with kosher salt and freshly ground black pepper and add them 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 chicken broth and cook until thickened and bubbly.½ tbsp olive oil (divided) | 6 pork chops (bone-in or boneless) | Kosher salt and freshly ground black pepper (to taste) | 1/2 cup dry white wine | 1 packet pork gravy mix | 1 cup chicken broth (unsalted, or water)
- Arrange the cooked rice in the prepared baking dish; top with the pork chops. Spoon the vegetables, and sauce over the chops.5 to 6 cups cooked rice
- Bake the casserole for about 15 to 20 minutes, or until the pork chops are cooked through. Look for a temperature of at least 145°F in the thickest chop.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
