Pork Chop and Rice Casserole

Pork Chop and Rice Casserole

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cdrewcia 4

"This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!"
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2 h 20 m servings 716 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 716 kcal
  • 36%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
  3. Bake in the preheated oven until tender, about 2 hours.


  1. 78 Ratings

Most helpful positive review

Simple and good recipe. As a personal preference I added sautéed onion and garlic to the sauce also will cut the butter just a bit next time. Adding ¼ cup Sherry, as suggested, was nice. I’m ...

Most helpful critical review

As written, I think this recipe was a little bland and greasy. It is a good base and the pork chops were definitely tender, but not a lot of flavor. This makes a TON of rice, so I would try to...

Simple and good recipe. As a personal preference I added sautéed onion and garlic to the sauce also will cut the butter just a bit next time. Adding ¼ cup Sherry, as suggested, was nice. I’m ...

Oh my! I have made this so many times and it was from my gram also. I only recently did the rice on the side (low carber) Of course I love it best cooked with the rice! I also was told to ad...

This recipe is great BUT they have come out w/ some really amazing creme soups, ie garlic and mushroom and this is really wonderful as a twist to this recipe. Creme of mushroom by its self is al...

I've been making this comfort food for years! Tonight, I discovered too late that I didn't have any instant rice. I improvised with a box of Uncle Ben's long grain and wild rice, using only half...

Made this for dinner tonight. The chops were fall apart tender! The dish tasted amazing! I made exactly as written. Will definitely be making again! Thanks for a wonderful recipe!

I'm givinig 4 stars because I feel it does need some changes. Instant rice would never work for this dish. Like other reviewers, I used regular long-grain rice and it was nearly mushy even the...

YUMMY! Just the recipe I was looking for! My mom made pork chops like this when I was little and this recipe brought back great memories! If you made it just as the recipe states I am sure it wo...

So GOOD! As others I added Sherry (1/4 cup, reduced milk my a 1/4 too) and about 2 TBS crushed Rosemary to the soup mixture. I used the Chicken and Celery soup....AMAZING! Suggestion is to us...

I thought this was excellent! Great way to cook pork chops so that they are tender & not dry. The 3 of us in the house loved it! I did season the pork chops with salt, pepper & garlic powder ...

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