Tender, juicy pork chops nestled atop a bed of creamy rice infused with earthy mushrooms and aromatic spices. This Mushroom and Rice Pork Chop Casserole is not just a meal; it’s a melody of flavors that will fill you with the warmth of home and comfort.

A pork chop on top of a bed of rice, served on a white plate.

This pork chop casserole recipe embodies the essence of home-cooked goodness. With basic pantry staples, fresh ingredients, and straightforward instructions, you can effortlessly recreate the magic of this beloved Southern classic in your own kitchen.

Whether you’re cooking for loved ones or wanting to enjoy a comforting meal after a long day, this casserole promises to satisfy your cravings and soothe your soul.

Why you’ll love this casserole:

Rich and Comforting Flavors: This casserole combines tender pork chops with creamy rice and savory mushrooms, creating a dish that is both hearty and comforting. The rich flavors are perfect for warming up on a chilly evening or satisfying a craving for home-cooked comfort food.
Versatility: With its combination of protein, grains, and vegetables, this casserole is a complete meal in one dish. It’s versatile enough to serve as a weeknight dinner for the family or as a comforting dish for special occasions and gatherings.
Ease of Preparation: Despite its impressive flavors, this casserole is surprisingly easy to make. With simple ingredients and straightforward instructions, even novice cooks can whip up a delicious meal that’s sure to impress.
Make-Ahead Option: This casserole can be assembled ahead of time and stored in the refrigerator or freezer until ready to bake. It’s perfect for meal prepping or for busy days when you want to have dinner ready to go with minimal effort.
Customizable: While the recipe provides a delicious base, it’s also highly customizable to suit individual tastes and preferences. You can easily adjust the seasonings, swap out vegetables, or even try different proteins to create a dish that’s uniquely yours.
Family-Friendly: With its crowd-pleasing flavors and comforting appeal, this casserole is sure to be a hit with the whole family. Even picky eaters will love the combination of tender pork chops, creamy rice, and flavorful mushrooms.

Cooked mushroom and rice pork chop casserole still in the dish.

Ingredients for Mushroom and Rice Pork Chop Casserole

Long grain white rice: A staple ingredient in many African American dishes, rice adds substance and texture to the casserole. Substitute with brown rice or jasmine rice for a nuttier or fragrant flavor.
Cream of mushroom soup: Provides creaminess and umami flavor to the casserole. Substitute with cream of chicken soup or homemade mushroom gravy for a more personalized touch.
Sour cream: Adds tanginess and richness to the dish. Greek yogurt can be used as a substitute for a lighter option.
Low-sodium chicken stock: Infuses the casserole with the savory depth of chicken stock, this also helps cook the rice to perfection and infuse flavor. Vegetable broth can be used as a vegetarian alternative.
Thick bone-in center-cut pork chops: A hearty and flavorful cut of meat that stands up well to the creamy rice and mushrooms. Substitute with boneless pork chops or chicken thighs for a different protein option.
Neutral oil and unsalted butter: Used for cooking the pork chops and vegetables, adding richness and flavor to the dish. Substitute with vegetable oil or olive oil if desired.
Cremini mushrooms, onion, bell pepper, celery, and garlic: These aromatic vegetables create a flavorful base for the casserole and add depth to the dish. Feel free to use your favorite mushrooms or adjust the ratio of vegetables to suit your taste.
Apple cider vinegar and Dijon mustard: These ingredients add tanginess and acidity to balance the richness of the dish. Substitute with white wine vinegar or whole grain mustard if preferred.
Herbs: Fresh parsley for garnish and color. Dried thyme is added for some extra herbal notes. Dried rosemary or oregano could be used instead.
Seasonings and Spices: A bold and flavorful combination of ground black pepper, salt, smoked paprika, onion powder, garlic powder, and cayenne pepper.

How To Make Mushroom and Rice Pork Chop Casserole

Preheat oven to 350F. Place the rack in the middle position. Spray a 13×9 pan with nonstick spray.
In the prepared pan, add uncooked rice, cayenne pepper, soup, sour cream, 1 cup of stock, 1 tablespoon of parsley, and ½ teaspoon salt. Stir together.
Combine 2 ½ teaspoons salt, pepper, onion powder, garlic powder, smoked paprika, and ½ teaspoon dried thyme in a small bowl. Stir together. Season both sides of the pork chops
In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Once hot, add pork chops and cook for about 3 minutes on the first side until golden brown. Flip and continue cooking for 2 minutes. Remove from pan and set aside on a plate.
Quickly add butter, mushrooms, onion, bell pepper, and celery to the pan. Cook until the onions become translucent, the celery softens, and the mushrooms have given up their liquid, about 5-6 minutes. Add garlic, the remaining ½ teaspoon of thyme, and the final ½ teaspoon of salt and continue cooking for about 1 minute. Pour in the remaining ½ cups of stock, vinegar, and mustard. Quickly bring to a boil, then remove from heat and stir into the ingredients in a 13×9 pan.
Nestle pork chops partway into the creamy mixture. Cover with foil. Bake for about 45-50 minutes, until rice is cooked and pork chops reach 145F on a digital thermometer. (Depending on the thickness of pork chops, they may be finished cooking before the rice is ready. Check them at 30 minutes, and remove them from the pan, if necessary. Recover the rice and continue cooking.)
Remove from the oven, let sit for 10 minutes before serving. Uncover, garnish with final 1 tablespoon of parsley and serve.

Tips for making the best Pork Chop Casserole with Mushrooms and Rice

Seasoning: Don’t skimp on seasoning the pork chops. Be generous with the salt, pepper, and spices to ensure the meat is well seasoned throughout.
Searing the Pork Chops: Properly searing the pork chops before baking adds a rich flavor and locks in juices. Make sure the skillet is hot before adding the chops to achieve a golden crust.
Covering and Baking: Cover the casserole with foil before baking to prevent the pork chops from drying out. This also allows the flavors to meld together while the dish cooks.
Checking Doneness: Use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F for safe consumption. Additionally, check the rice for doneness to ensure it’s cooked through.
Resting Time: Let the casserole rest for at least 10 minutes after removing it from the oven. This allows the flavors to settle and makes for easier serving.
Garnishing: Sprinkle fresh parsley over the casserole before serving to add a pop of color and freshness. This simple garnish enhances the presentation and flavor of the dish.

A cut piece of pork chop on a plate atop a bed of rice.

What to serve with Pork Chop Casserole

Collard Greens: Serve with tender collard greens cooked with smoked ham hocks or turkey necks for a classic Southern side dish that complements the richness of the casserole.
Cornbread: A slice of homemade cornbread pairs perfectly with the savory flavors of the casserole.
Sweet Potatoes: Roasted or mashed sweet potatoes add a touch of sweetness and vibrant color to the meal.
Macaroni and Cheese: Serve a creamy and cheesy macaroni and cheese alongside the casserole for the ultimate comfort food.
Black-Eyed Peas: Cook up a pot of seasoned black-eyed peas for a traditional Southern side dish that adds protein and flavor to the meal.

How to store & reheat

Allow the casserole to cool completely before storing. Transfer any leftovers to an airtight container or cover the original baking dish tightly with plastic wrap or aluminum foil.

How long will Mushroom and Rice Pork Chop Casserole last in the fridge? The casserole can be stored in the refrigerator for up to 3-4 days. Ensure it is properly sealed to maintain freshness and prevent it from absorbing any odors from other foods.

Can I freeze pork chop casserole? Yes, you can freeze the casserole for longer storage. Place individual portions or the entire casserole in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. The casserole can be frozen for up to 3 months.

There are a few methods you can use to reheat the casserole:

Oven: Preheat your oven to 350°F. Transfer the frozen or refrigerated casserole to an oven-safe dish if necessary. Cover with foil to prevent drying out and heat for 20-30 minutes, or until heated through.
Microwave: For individual portions, microwave on high in 1-minute intervals, stirring in between, until heated through. Larger portions may require longer heating times. Cover with a microwave-safe lid or paper towel to prevent splattering.
Stovetop: Transfer the casserole to a saucepan or skillet and heat over medium-low heat, stirring occasionally, until warmed through. Add a splash of chicken stock or water if the casserole seems dry.

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Mushroom and Rice Pork Chop Casserole

Tender, juicy pork chops nestled atop a bed of creamy rice infused with earthy mushrooms and aromatic spices. This Mushroom and Rice Pork Chop Casserole is not just a meal; it's a melody of flavors that will fill you with the warmth of home and comfort.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 712kcal

Equipment

13×9 Baking Dish

Ingredients

1 cup long grain white rice
1/8 teaspoon cayenne pepper
1 10- ounce can cream of mushroom soup
½ cup sour cream
1 ½ cup low-sodium chicken stock divided
2 tablespoons finely chopped Italian parsley
3 ½ teaspoons kosher salt divided
3 ½ pounds thick bone-in center cut pork chops 1 inch thick
1/2 teaspoon coarse ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoon smoked paprika
1 teaspoon dried thyme leaves divided
2 tablespoons neutral oil
2 tablespoons unsalted butter
8 ounces cremini mushrooms diced small
1 cup small diced onion
1 cup small diced bell pepper
3 stalks celery diced small
3 garlic cloves minced
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard

Instructions

Preheat oven to 350F. Place rack in middle position. Spray 13×9 pan with nonstick spray.
In prepared pan, place uncooked rice, cayenne pepper, soup, sour cream, and 1 cup of stock, 1 tablespoon of parsley, and ½ teaspoon salt. Stir together in pan.
Combine 2 ½ teaspoons salt, pepper, onion powder, garlic powder, smoked paprika, and ½ teaspoon dried thyme in a small bowl. Stir together. Season both sides of the pork chops
In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Once hot, add pork chops and cook for about 3 minutes on the first side until golden brown. Flip and continue cooking for 2 minutes. Remove from pan and set aside on a plate.
Quickly add butter, mushrooms, onion, bell pepper, and celery to the pan. Cook until the onions become translucent, the celery softens, and the mushrooms have given up their liquid, about 5-6 minutes. Add in garlic, remaining ½ teaspoon thyme, and final ½ teaspoon of salt and continue cooking for about 1 minute. Pour in remaining ½ cup stock, vinegar, and mustard. Quickly bring to a boil, then remove from heat and stir into ingredients in 13×9 pan.
Nestle pork chops partway into creamy mixture. Cover with foil. Bake for about 45-50 minutes, until rice is cooked and pork chops reach 145F on a digital thermometer. (Depending on thickness of pork chops, they may be finished cooking before the rice is ready. Check them at 30 minutes, and remove them from the pan, if necessary. Recover the rice and continue cooking.)
Remove from the oven, let sit for 10 minutes before serving. Uncover, garnish with final 1 tablespoon of parsley and serve.

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