Creamy Mushroom Baked Pork Chops and Rice is a one dish dinner that’s comforting, and makes getting a hearty meal on the table easy.
Easy skillet dishes like Creamy Mushroom Pork Chops are a tasty start to a weeknight meal. This hearty casserole version is a full Pork Dinner in one dish.
Why You’ll Love These Creamy Mushroom Baked Pork Chops with Rice?
- Cleanup is at a minimum with this hearty and comforting one pan dinner.
- With tender pork, savory mushrooms, and creamy rice, you’ve got a complete meal that only needs a vegetable, or green salad on the side.
Sabrina’s Creamy Mushroom Baked Pork Chops and Rice Recipe
This delicious recipe for Creamy Mushroom Baked Pork Chops and Rice is baked in one dish. There is the minimal prep of cooking the sauce in a separate pan, but you can skip that step if you’re in a rush. However, your sauce will hold better and be more flavorful if you cook it first. Serve it with easy veggies like Roasted Broccoli or Sautéed Green Beans. I also like to have a side of Dinner Rolls to soak up all that delicious creamy gravy. I’ve included instructions below for using your slow cooker if you prefer a more hands off method.
Recipe Card
Ingredients
- 1 cup long grain rice , uncooked
- 8 ounces crimini mushrooms , sliced
- 2 cups chicken broth
- 10 3/4 ounces cream of mushroom soup
- 1/2 cup sour cream
- 1/2 yellow onion , diced
- 2 cloves garlic , minced
- 4 bone-in pork chops
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Preheat oven to 350 degrees and spray a 3 quart baking dish with vegetable oil spray.
- Add rice and mushrooms to the baking dish.
- Bring chicken broth, cream of mushroom soup, sour cream, onion, and garlic to a boil in a large pot.
- Pour carefully over the rice and mushrooms in the baking dish.
- Season pork with salt and pepper and place onto rice.
- Cover dish tightly with foil or lid.
- Bake for 50-55 minutes, then let rest 5 minutes out of the oven before serving.
Nutrition
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Chef’s Note
Make sure the baking dish is covered tightly while it bakes. Trapping in all that steam is what helps the rice cook evenly. So resist that urge to peek before the cooking time is up!
Table of contents
Can this be made ahead of time?
You can bake this casserole ahead of time, up to 2 days ahead. Once fully cooled, cover and refrigerate. Preheat oven to 350 degrees, cover in foil, and bake for around 20-30 minutes until hot throughout. Add a small splash of chicken broth before reheating if the rice looks dry.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: Place in an airtight container, or cover the casserole dish with aluminum foil. Refrigerate for up to 3 days and reheat covered with foil at 350 degrees in the oven.
- Freeze: Cool completely before wrapping dish in plastic wrap, then aluminum foil. Freeze casserole for up to 3 months, thaw overnight and reheat until thoroughly hot.
Slow Cooker Method
- Spray slow cooker pot with cooking spray.
- In a large bowl, whisk together broth, mushroom soup, sour cream, onions, and garlic.
- Stir in rice and mushrooms. Pour mushroom rice mixture into slow cooker.
- Season pork chops with salt and pepper, nestle into rice mixture, and cover slow cooker with lid.
- Cook on high for 3-4 hours, or until rice is tender.
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