This recipe is excellent and incredibly simple. For the past 25 years, I have succeeded every year. Kids seem to adore it. The rice tastes delicious.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 2 tablespoons cooking oil
- 4 (6 ounce) pork chops
- 1 (1 ounce) package dry onion soup mix
- 3 cups water
- 1 cup uncooked white rice
Instructions
- Preheat an oven to 375 degrees F (190 degrees C).
- Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
- Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
- Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 657 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Easy very easy to make
Fantastic in a dutch pot. Used jambalaya rice, cream mushroom, sauteed onions celery. Super good. 375 about 40 min.
I made this for dinner with my mother. Everyone loved it. It was so simple.
I added about 1/2 cup more rice. My crew can really eat!!
It’s our go to meal. So easy and tasty. One time I did it with chicken and it was just as good.
I added uncle bens long grain and wild rice and used chicken broth instead of water. I increased the volume of liquid according to pkg directions. I also added a little bacon on top of the rice before adding chops. I used the seasoning packet in wild rice along with dry onion soup.
The flavor of the rice was really good but my porkchops turned out a little dry,not sure why but I will make this again.The leftover rice makes excellent fried rice with the addition of a little ginger, scallions, soy sauce and a scrambled egg. My husband loved it.
Very good. I’d give it 5 stars, but chops a little dry. I used thick bone in chops and should have checked them at 25 min. Family loved it
Yum! This was delicious. I used Herb & Garlic soup mix and used 1 1/2 cups rice to 3 cups water. I also pounded my pork chops before I seared them in the pan and so they were quite thin. They were so tender you could cut it with a fork.
This was so delicious, I did take notes from a few other reviews and add salt, pepper and a little garlic powder to the chops before cearing, and bumped up the onion mix by 2oz instead of 1 meat was so juicy and tender too 🙂
added a can of cream of mushroom soup to the onion mix and S&P’d the chops before baking, super flavorful, very good will make again!
I really like this recipe. It is simple, easy for weeknights and taste great. Instead of using water, I use chicken stock for the liquid. I reduce the amount of liquid a bit because the rice can sometimes be soggy. And depending on what kind of pork chops you use, you might need to reduce the cooking time. Overall, a great weeknight recipe that everyone loves.
I had a limited pantry and no time to shop, so I had to make a few substitutions and experimented a bit with flavors. I salted and peppered the pork, then marinaded overnight in a mix of balsamic and apple cider vinegar with a bit of garlic. I used organic quinoa in place of rice, rinsing it before adding it to the baking dish. I used about 1/2 cup less water, added a few tbsp of apple cider vinegar to the soup, a couple splashes of liquid smoke, a few shakes of garlic powder, about 1/2 tsp of ground cayenne pepper, and I think I even threw in some Chesapeake Bay seasoning (not sure how much or even why!). Baked 25 mins covered, 25 uncovered, and it was still a bit liquidy, but the boyfriend was super hungry and didn’t care! We ate the pork with the quinoa piled on top. It was really flavorful and the meat very tender, and I enjoyed the mix of textures. I’ll definitely attempt to replicate this, though maybe with a bit more adjustment and experimentation. 🙂
We really did enjoy. I did add two packs of onion soup instead of one because it was flavorless otherwise. My boys liked the rice the best.
Very yummy! 😀 I seasoned the pork chops with a little cayenne, paprika, and chili powder before browning. Added a nice spice to the onion flavor.
This turned out VERY dry and tasteless!!! Would not recommend this one at all!
The porkchops turned out a little dry. But the rice turned out WONDERFUL. My husband cleaned the dish and wanted more rice! Going to cook again soon!
4 stars for a soup recipe is pretty good although this one is almost a 3. The rice ( I used Basmati ) had a wonderful flavour but was perhaps just ten minutes overcooked. I’d suggest 1/3 cup less water and 10 minutes less cooking. The chops were delicate and juicy but not all that flavourful so next time I’ll brine before searing and ramp up the soup mix with a caramelized onion/beef broth reduction. A little extra salt wouldn’t hurt either.
YUMMY! Does need a touch of salt but BELVEAL was right, very easy and quite tasty. My 3 year old loved it!
Yummy! Added a can of cream of mushroom as well. Chops were tender and juicy.
Rice tasty but my thick pork chops were so dry even with 45 minutes of baking with lid on and at a lower temperature . Needs a gravy to eat it and definatly less time at baking.Maybe 25 minutes would have sufficed. Sorry won’t be saving this recipe