Pork Chops & Rice
Submitted by sleekcs
Pork chops and rice casserole with cream of mushroom gravy - a budget-friendly one-dish dinner. Browned chops baked over tender rice soak up every bit of that savory gravy.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsPork chops and rice is one of those recipes that quietly does everything right.
You flour and brown the chops first - that golden crust is what gives the cream of mushroom gravy its depth. Then everything goes into one casserole dish: fluffy rice on the bottom, chops on top, gravy soaking through every grain as it bakes.
Six ingredients, one dish, zero fuss - classic weeknight pork done properly.
Kitchen Tips
- Pat the pork chops dry before flouring so the coating sticks and browns evenly
- A deep golden sear means richer, darker gravy - don’t rush this step
- The rice goes in pre-cooked, so it finishes tender rather than gummy
Ingredients
Directions
Bring 2 cups salted water to boil.
Add uncooked rice; cook until tender.
Brown floured and salted pork chops in oil.
Add mushroom soup and ¼ cup water. Cover and cook 15 minutes.
Line casserole with rice, cover with chops and gravy.
Bake 30 to 45 minutes at 350℉ (180℃). or until tender.
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