There are some meals from my childhood ( the 60s & 70s) that are nostalgic, but sadly, once made again and tasted, fell short of my expectations. My Mom’s Pork Chops and Creamy Rice was one of those. I remember it being a favorite, kind of a pork chop version of the famous No-Peek Chicken.
Pork Chops and Creamy Rice
What if I could rework that recipe to bring it up to today’s standards? Make Pork Chops and Creamy Rice not only better, but better for you? And at the same time, still easy? And while we’re at it, cheaper, too?
About Pork Chops and Creamy Rice:
I can’t say this casserole wins in the looks department, but neither did Mom’s. It wins in taste, though. It’s the kind of no-fuss, big-reward meal we all need more of.
The pork chops are browned up beautifully, tender, and loaded with flavor. There’s a little Cajun kick that adds depth without overwhelming, and they’re nestled into a bed of creamy, dreamy rice. It’s pure comfort food, the kind that hits all the right notes!
If Cajun’s not your jam, no worries! This is more family-friendly than fiery, but you can swap in your favorite seasoning blend or rub to change up the flavors. Want to turn up the heat? Be more generous with the Cajun.
Don’t you just love a recipe that you can throw together, slide into the oven, and forget about until dinner’s done? After the casserole has baked, it sits, covered, to rest the rice. That’s the perfect time to come up with an easy side or salad to complete the meal.
Serve With:
- Pork Chops and Creamy Rice practically scream out for a green veggie. Broccoli would be perfect, especially if cooked in long spears. Fresh green beans would be excellent, too.
- There’s something about serving a side of contrasting color, texture, shape, and size that elevates, making the meal seem a little more elegant.
Pork Chops and Creamy Rice
Making Pork Chops and Creamy Rice:
In this pork chop and rice recipe, there’s not a can in sight, unless you’re using canned broth. There’s no cream of mushroom soup, no cream of anything soup! There’s no minute rice. And there’s no fussy roux to mix up.
Here’s the quick run-down:
Season and brown the pork chops, set aside. In the same skillet, add onions and once softened, the garlic. Add to the casserole. Add a big dollop of sour cream to the casserole, whisk in pork or beef broth (I like beef) and salt. Stir in the rinsed rice. Drop the chops on top. (Why do I want to sing that?) Bake, covered, 20 to 25 minutes, then rest for 20 minutes.
About the Pork Chops:
- These pork chops are bone-in and about 1/2 inch thick. Bone-in helps keep them moist, and the thinner chops, as long as they aren’t overly cooked when browned, are the perfect thickness, so all is finished at the same time.
- Another pork chop or two can be added, as long as they fit in the casserole. They can overlap slightly.
- Thicker pork chops can work, but brown them very well on both sides, and be aware that they may need to cook longer.
- If pork chops have fat around the outside edges, make several cuts from the outside towards the meat so the chops won’t curl as much when cooking.
About the Rice:
- Basic rice is fine in this recipe, preferably long grain (there is less chance it can become gummy).
- To prevent stickiness, rinse the rice very well. See how to properly rinse on this post for Instant Pot Rice.
- Once rice is added to the casserole, just give a very gentle stir to distribute.
Slice through the fat and the pork chop won’t curl when cooking
The Flavorings:
- The chops are seasoned with my Cajun Spice Blend and Homemade Seasoned Salt. Mixing yours means fresh and vibrant flavor, and saves a little money. Store-bought is fine, too. If Cajun doesn’t appeal, use your favorite seasoning.
- The rice is simple, just a little onion-y and garlicky. I once substituted French Onion dip for the sour cream. It was subtle but worked well.
Leftover Pork Chops and Creamy Rice:
Store in the refrigerator, tightly covered, for three to four days, placing pork chops over the rice.
- For best results, reheat the rice and pork chops separately in the microwave.
- Add a sprinkle of water over the pork chops if they seem dry, and microwave, covered, until just warm. When reheating several, stop and move them around.
You may have better results with refashioning leftover pork chop, for instance, Pork Fried Rice would be fabulous.
Other Old-Fashioned Casseroles You Might Like:
Meta Given’s Tuna Noodle Casserole Supreme
Stuffed Cabbage Rolls
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Pork Chops:
- These thin, bone-in pork chops are often inexpensive in the store, especially in family packs. If not using all the chops for this casserole, stack and freeze or use in another recipe.
- Another option would be to slice boneless pork shoulder.
Sour Cream:
On sale often at the regular grocery store, especially before holidays. You’ll find great prices at the discount groceries. A dollop of sour cream replaces canned soup in most recipes, and is less expensive; plus, you’ll have extra for other uses.
- Unopened, it has a long shelf life and keeps for weeks.
- Once opened, store upside down. If it separates, stir it back together.
- To make sure it lasts as long as possible, keep it clean, using clean utensils and covering between dips.
Rice:
- Basic white rice is always cheap; look for the largest bag you’ll use in a reasonable time, but know expiration dates have little value.
- Check the Rice/Pasta aisle, the Mexican Aisle, and the Asian aisle (or markets) as well as discount stores or buyers clubs. Always compare price per pound.
The Broth:
- While this calls for pork or beef, any broth will work, homemade or not.
- A bullion or powder will be just fine in this recipe, too.
Hi Guys,
The discussion with Mad Dog, below, reminded me of how I think the best part of
Pork Chops and Creamy Rice are the corners and edges where the rice gets crusty! Do you agree? Mollie
Pork Chops and Creamy Rice Casserole
Pork Chops and Creamy Rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Main Dish Pork
- Cuisine: American
Ingredients
- 1 tablespoon Cajun seasoning
- 1 teaspoon seasoned salt
- 4 to 6 bone-in pork chops, patted dry (about 1/2″ thick)
- 3 tablespoons oil (divided)
- 1 onion, diced
- 4 cloves garlic, minced
- dollop sour cream about 1/2 cup
- 4 cups pork or beef broth
- 2 cups white rice, rinsed until water is clear
- 1 teaspoon salt
- parsley for garnish
Notes on seasoning:
- If your Cajun seasoning already contains salt, you may wish to omit the seasoning salt.
- Substitute any of your favorite seasoning or rub for the Cajun and Seasoned Salt
Instructions
Pre-heat oven to 425 F.
Mix together the Cajun seasoning and Seasoned salt. Sprinkle over both sides of the pork chops, rub in.
Heat a large skillet with two tablespoons oil over medium-high heat. Add the pork chops, working in batches if needed, and sear until browned, turn, and in order not to overcook the pork chops, only very lightly brown the other side. Thicker pork chops can be seared more.
Place pork chops on a plate, cover to keep warm. (May be covered with foil, and same foil, if torn large enough, can be used to cover the casserole.)
Turn heat to medium, add remaining tablespoon oil. Add onions and cook several minutes, stirring now and then, until softened. Add garlic and cook for a minute or two until fragrant. Remove to a 9 x 13″ casserole. Add the sour cream to the casserole. Slowly add the broth, whisking to combine. Add the rice and salt and barely stir, slowly, just enough to mix together and level out the rice. If mixture looks curdled, that’s ok.
Add any juices that have accumulated on the plate with the pork chops and drizzle over the rice mixture. Carefully lay the pork chops on top of the rice, the well-browned side up. Note that the pork chops may sink.
Cover with foil and bake 25 to 30 minutes or until the pork is cooked through. Check for 160 degrees F. Remove casserole and allow to sit, still covered, for 20 minutes. The pork chops may have pools of juice on top, especially if they’ve curled a bit. Serve as is or drizzle that over the rice. Remove pork chops first, then fluff the rice. Garnish with parsley if desired.
Nutrition based on 6 servings; nutritional amounts slightly higher if only four servings.
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 562 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 5 g | 24 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 67 mg | 22 % |
| Sodium 1182 mg | 49 % |
| Potassium 631 mg | 18 % |
| Total Carbohydrate 73 g | 24 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 10 g | |
| Protein 33 g | 66 % |
| Vitamin A | 0 % |
| Vitamin C | 22 % |
| Calcium | 10 % |
| Iron | 25 % |
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