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Pork Chop Supper Casserole

 Pork Chop Supper Casserole
"Here's a casserole supper so delicious and satisfying, there's no need for side dishes or extras," says Edie DeSpain of Logan, Utah. Edie found her stick-to-the-ribs recipe in an old cookbook.
2 ServingsPrep: 20 min. Bake: 25 min.


  • 1 medium tart apple, cored
  • 2 bone-in pork loin chops (about 3/4 inch thick and 8 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1/3 cup uncooked long grain rice
  • 2 tablespoons chopped onion
  • 3/4 cup water
  • 1 teaspoon chicken bouillon granules
  • 2 teaspoons butter, melted
  • 2 teaspoons brown sugar
  • 1/8 teaspoon ground cinnamon


  • Cut apple widthwise in half. Peel and chop half of apple; set aside.
  • Cut remaining half into three rings; set aside.
  • Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet,
  • brown chops in oil for 3-4 minutes on each side. Transfer to a
  • greased 11-in. x 7-in. baking dish; keep warm.
  • In same skillet, cook and stir rice and onion in drippings until rice
  • is lightly browned. Stir in the water, bouillon and remaining salt.
  • Stir in chopped apple. Bring to a boil. Reduce heat; cover and
  • simmer for 10 minutes.

2 of 2

Pork Chop Supper Casserole (continued)

Directions (continued)

  • Spoon rice mixture around pork chops. In a small bowl, combine the
  • butter, brown sugar and cinnamon; brush over apple slices. Arrange
  • apple slices on top of chops.
  • Cover and bake at 350° for 25-30 minutes or until meat juices run
  • clear and rice is tender. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 411 calories, 18 g fat (6 g saturated fat), 66 mg cholesterol, 1,385 mg sodium, 41 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer