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Pork Chop Rice Bake

I love to cook, but I also love easy recipes like this one, which tastes like you fussed. Canned soup makes the dish creamy and convenient. —Brenda Henderson, Marshall, Missouri
  • Total Time
    Prep: 5 min. Bake: 50 min.
  • Makes
    4 servings


  • 2-1/4 cups uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2-2/3 cups milk
  • 4 bone-in pork loin chops (1/2 inch thick)
  • 1 envelope onion soup mix


  • In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

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Average Rating:
  • shawnba
    Jan 7, 2016

    I made this tonight for dinner. The rice seemed a little dry, but the pork was perfect. DH and DS loved it. I will make it again, but add a little more milk, or some cream

  • dublinlab
    May 22, 2014

    Very nice. The rice was excellent. I used half the packet te of onion soup mix, that was lots. I would make this again, great cottage recipe. Janet

  • mamaknowsbest
    Oct 28, 2013

    This classic pork chop recipe brings back wonderful memories! Like my mother, prepared with 6 pork chops. Plenty of creamy rice for everyone or great left overs for the next day. Also, added a large can of mushrooms. This addition gives it a special touch!

  • ebarrf
    May 18, 2013

    No comment left

  • Hilgenfeld
    Dec 1, 2011

    No comment left

  • ekachuck
    Nov 1, 2010

    I made this again after falling out of my regular rotation - Still better with the peas and carrots!!

  • justmbeth
    Sep 27, 2010

    We were looking for an alternative to the pork chops/rice my husband always makes. This was good, made a large quantity of rice.

  • palmki
    Aug 25, 2010

    The pork chops were not done after cooking for an hour. The rice was ok. I will not be fixing this again.

  • ekachuck
    May 4, 2008

    To jazz it up a bit more:Add 10oz frozen peas/carrots to mixture.Cook 50-55 covered - Uncover and sprinkle 3/4 cup each chedder and mozarella over dish. Cook an additional 5-10 minutes.