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Pork Chop Rice Bake Recipe

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. YIELD: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


  • 1. 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. Yield: 4 servings.

Reviews for Pork Chop Rice Bake

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shawnba User ID: 2581969 241281
Reviewed 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 User ID: 1682119 128294
Reviewed 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 User ID: 5826120 35008
Reviewed 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!"

ekachuck User ID: 1570846 85712
Reviewed Nov. 1, 2010

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

justmbeth User ID: 1196484 96649
Reviewed 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 User ID: 5282673 106329
Reviewed 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 User ID: 1570846 35007
Reviewed May. 4, 2008 Edited Nov. 1, 2010

"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."

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