Perfect Pork Chops and Rice in Mushroom Soup Recipe

The definitive recipe for pork chops and rice in mushroom soup combines tender bone-in pork chops, fluffy long-grain rice, and a rich creamy mushroom soup base. This classic comfort food dish requires just 10 minutes of prep time and 45 minutes of cooking for a complete meal that serves 4. Key to success is searing the pork chops first, using condensed cream of mushroom soup as the flavorful base, and baking until the rice is fully absorbed and the pork reaches 145°F internal temperature.

If you're searching for a satisfying one-dish meal that combines protein, grains, and rich flavor, pork chops and rice in mushroom soup delivers classic comfort food perfection. This timeless recipe transforms simple pantry staples into a restaurant-quality dinner that's both economical and impressive. The magic happens when the savory pork chops release their juices into the mushroom soup base, creating a gravy that perfectly seasons the rice as it cooks.

Essential Ingredients for Success

The beauty of this dish lies in its simplicity, but using quality ingredients makes all the difference. For the best results, gather these components:

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup long-grain white rice (not instant)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken broth (low sodium preferred)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• Salt and freshly ground black pepper to taste
• 1 teaspoon dried thyme (optional but recommended)

Step-by-Step Preparation Guide

Follow these professional kitchen techniques to ensure perfectly cooked pork chops and fluffy rice every time:

1. Prep the pork chops: Pat chops dry with paper towels and season generously with salt and pepper on both sides. This dry surface ensures proper searing.
2. Sear the pork: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
3. Build the flavor base: In the same skillet, sauté onions until translucent (about 3 minutes), then add garlic and cook for 30 seconds until fragrant.
4. Create the cooking liquid: Whisk together mushroom soup, chicken broth, and thyme until smooth. Pour into the skillet, scraping up any browned bits from the bottom.
5. Combine ingredients: Stir in rice until fully incorporated. Return seared pork chops to the skillet, nestling them into the rice mixture.
6. Bake to perfection: Cover tightly with foil and bake at 375°F for 35-40 minutes, or until rice is tender and pork reaches 145°F internal temperature.
7. Rest before serving: Let stand covered for 5 minutes to allow flavors to meld and rice to finish absorbing liquid.

Component	Prep Time	Cook Time	Total Time	Servings
Pork Chops and Rice in Mushroom Soup	10 minutes	45 minutes	55 minutes	4

Proven Cooking Tips for Best Results

Professional chefs and home cooks alike rely on these techniques when preparing pork chops and rice in mushroom soup recipe:

• Don't skip the sear: Properly searing pork chops creates a flavorful crust and locks in juices that would otherwise be lost during baking.
• Rice selection matters: Long-grain white rice works best as it absorbs liquid without becoming mushy. Avoid instant or pre-cooked rice varieties.
• Temperature control: Baking at 375°F ensures even cooking without drying out the pork. Higher temperatures can cause the rice to cook too quickly while the pork remains underdone.
• Resting is crucial: Allowing the dish to rest for 5 minutes after baking lets the rice fully absorb remaining liquid and prevents a soupy texture.
• Check internal temperature: Use a meat thermometer to verify pork reaches 145°F—the USDA recommended safe temperature for pork.

Delicious Variations to Try

Once you've mastered the basic pork chops with rice and mushroom soup casserole, experiment with these popular adaptations:

• Creamy mushroom soup pork chop casserole: Add 1/2 cup sour cream after baking for extra richness
• Herb-infused version: Stir in 1 tablespoon fresh rosemary or sage with the cooking liquid
• Mushroom upgrade: Sauté 4 ounces sliced cremini mushrooms with the onions for deeper mushroom flavor
• Wine enhancement: Deglaze the pan with 1/4 cup dry white wine before adding the soup mixture
• Gluten-free option: Use a certified gluten-free cream of mushroom soup and verify all other ingredients are GF

Troubleshooting Common Issues

Even experienced cooks encounter challenges with this dish. Here's how to solve frequent problems when making baked pork chops and rice in mushroom gravy:

• Rice is still crunchy: Add 2-3 tablespoons of additional broth, cover, and return to oven for 5-7 minutes.
• Dish is too dry: Mix 1/4 cup additional broth with 1 tablespoon cornstarch, heat until thickened, and drizzle over finished dish.
• Pork is overcooked: Reduce baking time by 5-10 minutes next time and check temperature early.
• Flavor is bland: Increase seasoning in the cooking liquid—mushroom soup can be mild, so don't hesitate to add more salt, pepper, or herbs.
• Rice is mushy: You likely used too much liquid or the wrong rice variety. Stick to the recipe measurements and use long-grain white rice.

Serving Suggestions and Pairings

This hearty dish stands well on its own, but these accompaniments elevate pork chops and rice in mushroom sauce to a complete dining experience:

• Steamed green beans with lemon zest
• Simple arugula salad with balsamic vinaigrette
• Buttery dinner rolls for soaking up extra sauce
• Roasted asparagus with garlic
• A crisp Sauvignon Blanc or light Pinot Noir wine

Storage and Reheating Instructions

One of the advantages of this homemade pork chops and rice in mushroom soup recipe is its excellent leftovers. Follow these guidelines for best results:

• Refrigeration: Store in an airtight container for up to 3-4 days
• Freezing: Freeze portions for up to 2 months (thaw overnight in refrigerator before reheating)
• Reheating on stove: Add 1-2 tablespoons broth or water per serving and heat gently over medium-low heat, stirring occasionally
• Reheating in microwave: Cover and heat on 50% power in 1-minute intervals, stirring between
• Reviving leftovers: A splash of cream or broth helps restore the creamy mushroom soup texture when reheating

Why This Classic Recipe Endures

The enduring popularity of this quick weeknight pork chops and rice dinner stems from its perfect balance of convenience and homemade quality. Unlike many processed convenience foods, this dish uses recognizable ingredients while delivering restaurant-quality results. The mushroom soup provides consistent flavor and texture that's difficult to achieve when making gravy from scratch—especially for beginner cooks. Meanwhile, the rice absorbs the rich flavors while providing the perfect textural contrast to the tender pork chops.

Can I use boneless pork chops for this mushroom soup pork chop recipe?

Yes, boneless pork chops work well but require slightly less cooking time. Reduce baking time by 5-7 minutes and check for doneness at 30 minutes. Bone-in chops generally retain more moisture during cooking, but boneless offers convenience for some cooks.

What's the best rice to use for pork chops and rice in mushroom soup?

Long-grain white rice is ideal for this recipe as it absorbs liquid well without becoming mushy. Avoid instant rice, which cooks too quickly and can become overly soft. Basmati or jasmine rice also work well if you prefer their distinctive flavors.

Can I make this dish ahead of time?

Yes, you can prepare this dish up to the baking step, then refrigerate covered for up to 24 hours before baking. Add 5-7 minutes to the baking time if starting from cold. However, for best texture, avoid fully cooking then reheating, as the rice may become overcooked.

How can I make this recipe healthier?

To create a lighter version of this comfort food recipe, use low-sodium mushroom soup, substitute half the rice with cauliflower rice, and trim visible fat from pork chops. You can also use boneless pork loin chops which are leaner than regular pork chops.

Why did my rice turn out mushy in the mushroom soup casserole?

Mushy rice typically results from too much liquid, overcooking, or using the wrong rice variety. Ensure you're using long-grain white rice (not instant), follow the liquid measurements precisely, and check for doneness starting at 35 minutes. The rice should be tender but still have slight resistance when bitten.