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READY IN ABOUT 1¼ hrs

Pork Chop Casserole III

Read Reviews (53)

"Creamy rice and vegetable pork dish, quick to prepare and sure to please. There are an unlimited number of variations on this, and leftover rice can serve as a side dish later in the week!" — FRZZLD_1

Ingredients Edit and Save

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Original recipe makes 5 servings Change Servings

1 cup uncooked white rice
1 (1 ounce) package dry onion soup mix
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups water

1 green bell pepper, sliced in rings
1 onion, sliced into rings
5 pork chops

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 14, 2004

This recipe was very yummy and super easy! Only thing I would watch...which I caught on the first attempt at this...check the rice after a while in the oven and you might have to 'lift' with a fork or spoon to have the sauce get down to the rice/bottom of baking dish. Even my hubby and son loved the cooked onions since they get so soft and add great flavor to the whole casserole!

—CHIEFCOOKJULIE

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Most Helpful Critical Review

Mar 14, 2005

My family did not care for this recipe. The onion flavor was overpowering. I would suggest the onion soup mix be cut in half.

—SUSIER57

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69 Ratings

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Sep 22, 2007

Loved it. I did some different things though. I added a red bell pepper for more color, plus the green bell pepper and instead of slicing it, I diced them into 1 inch pieces. I sauted them along with the onion rings, then using the same pan, seared each pork chop to hold in moisture. I added all the wet ingrediant's with eachother then poured over the rice. I then topped it with my sauted veggies, covered & cooked in the oven for 30 minutes before adding the pork chops. I left it uncovered & cooked for another 45 minutes. Turned out perfect and delicious. I will definately make this again.

—MrsBillyJack

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Feb 23, 2007

excellent. I used brown rice, just cook about 10 minutes longer.

—marie d

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Oct 22, 2006

I left out the green peppers and instead, added fresh sliced mushrooms. Also used brown rice istead of white rice. Was a bit soupy and had to bake about an hour and a half. Would recommend cutting back the water and maybe not adding the porkchops until 30 minutes in so they don't overbake.

—NELLCHICHI

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Jul 21, 2003

My whole family loved it!! It was qick & easy. I sprinkled some of the dry onion soup mix on the pork chops and poured some of the mushroom mixture over them. I also added fresh mushrooms. The peppers added GREAT flavor AND SMELLED WONDERFUL!!

—PUDGEJ

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Aug 29, 2002

I cut this recipe in half and made enough for two generous servings. It was very good and I'll make it again.

—LOUISE CANADA

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Mar 02, 2009

BOY HOWDY is this the WAY to bake porkchops baaby! My family absolutely flipped over the seasonings of this yummy casserole. I did flip the chops over half way thru baking them. And you want to make sure and fork the rice a bit when doing so in order for the soup mix to get down in there real good. mmm'MMM GOOD!

—BRAD

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Nutrition

Calories
394 kcal
20%

Carbohydrates
46.8 g
15%

Cholesterol
37 mg
12%

Fat
14 g
21%

Fiber
1.4 g
5%

Protein
19.6 g
39%

Sodium
1305 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chop Casserole III

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 394
** Calories from Fat: 126

% Daily Value *
** Total Fat 14g 21 %
** Saturated Fat 4.1g 21 %
** Cholesterol 37mg 12 %
** Sodium 1305mg 52 %
** Potassium 392mg 11 %
** Total Carbohydrates 46.8g 15 %
** Dietary Fiber 1.4g 5 %
** Protein 19.6g 39 %
** Sugars 3.9g
** Vitamin A 3 %
** Vitamin C 33 %
** Calcium 7 %
** Iron 34 %
** Thiamin 52 %
** Niacin 66 %
** Vitamin B6 22 %
** Magnesium 12 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.