Ingredients
Scale
- 8 boneless pork chops
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 10.5 ounces cream of chicken soup (1 can)
- 10.5 ounces cream of mushroom soup (1 can)
- 2 cups chicken broth
- 1½ cups long grain rice uncooked
- 2 ounce dry onion soup mix (1 packet)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray, setting it aside.
- In a medium mixing bowl, blend together the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, and onion soup mix until well combined.
- Pour the soup mixture into the prepared baking dish evenly.
- Season both sides of the pork chops with salt and pepper, then place them on top of the rice mixture in the dish.
- Cover the dish tightly with aluminum foil and bake for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the pork chops reach an internal temperature of 145°F and the rice is fully cooked.
- Allow the dish to rest for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, marinate the pork chops in seasoning before baking.
This dish can easily be scaled for larger gatherings by adjusting ingredient amounts accordingly.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with rice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg