Pork Chop Onion Rice Bake

This is the definition of a no-fuss weeknight casserole: a handful of pantry ingredients, one pan, and the oven does the rest.

Raw rice goes in the bottom of a foil-lined pan, sprinkled with savory onion soup mix and topped with mushrooms. Browned pork chops, or chicken breasts if you prefer, go on top, and a generous pour of hot water turns it all into a self-saucing bake.

Browning the chops first is a small step that pays off, building a flavorful crust before they finish cooking over the rice.

As it bakes covered, the rice absorbs the seasoned liquid and the meat juices, cooking into tender, savory grains right under the chops.

A few minutes uncovered at the end browns the tops. It’s the kind of set-it-and-forget-it dinner that practically assembles itself.

Kitchen Tips

• Brown the chops well first; it adds color and flavor the oven alone won’t give.
• Use the full amount of hot water so the raw rice has enough to cook through, and add a splash more near the end if it looks dry.
• Keep it covered for most of the bake so the rice steams evenly, uncovering only to brown at the end.

Variations

• Use chicken breasts or thighs instead of pork, as the recipe allows.
• Stir frozen peas or chopped carrots into the rice for a one-dish meal.
• Swap the onion soup mix for a mushroom or beefy onion blend.