Perfect Party Pork Chops

This is mid-century casserole cooking with a built-in garnish. Each browned pork chop gets crowned with a slice of red onion and a green pepper ring, and that pepper ring becomes a tidy cup for a spoonful of seasoned rice. A cherry tomato on top seals the presentation once the bake is done.

The cream of mushroom and fresh mushrooms do triple duty, acting as braising liquid, sauce, and flavor booster. At 325°F (160°C) for an hour-plus, the chops come out fork-tender without the dry edges a higher oven produces. The rice sitting on top of each chop soaks up gravy from below as it bakes, so every serving plates itself.

Kitchen Tips

• Brown the chops hard and dry the surface first. Wet chops steam instead of searing, and you miss the fond that flavors the whole dish.
• Use thicker shoulder-cut chops, at least ¾ inch. Thin loin chops will overcook in the long bake.
• Pre-cook the rice fully before mounding. Raw or half-cooked rice on top of the chops will not finish in this setup.
• Add the cherry tomato only in the last 10 minutes of baking so it warms without bursting into the sauce.

Variations

• Swap cream of mushroom for cream of celery or a white wine pan sauce for less sodium.
• Use wild rice blend in place of the packaged rice mix for a nuttier bite.
• Top with grated Parmesan in the last 10 minutes for a cheesy upgrade.