Name: Pork Chop and Rice Casserole Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in pork chops; 1 cup uncooked white rice; 1 onion, diced; 1 bell pepper, diced; 2 cloves of garlic, minced; 1 can (10.5 oz) cream of mushroom soup; 1 cup chicken broth; 1 tsp paprika; 1 tsp dried thyme; Salt and pepper to taste; Chopped parsley for garnish

How To Make Pork Chop and Rice Casserole

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Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour and 10 minutes

Serves:

Ingredients

4 bone-in pork chops
1 cup uncooked white rice
1 onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Preheat the oven to 350°F (175°C).
Season the pork chops with salt, pepper, and paprika on both sides.
In a large skillet, heat some oil over medium-high heat and sear the pork chops for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add the diced onion, bell pepper, and minced garlic. Cook until the onion becomes translucent and the vegetables are softened.
Add the uncooked rice, cream of mushroom soup, chicken broth, dried thyme, and salt and pepper. Stir well to combine.
Transfer the rice mixture to a greased casserole dish and spread it evenly.
Place the seared pork chops on top of the rice mixture.
Cover the casserole dish with aluminum foil and bake for 45-50 minutes until the rice is tender and the pork chops are cooked through.
Remove the foil and broil for an additional 5 minutes to brown the pork chops.
Garnish with chopped parsley before serving.