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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.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 servings


  • 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 11x7-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.
  • 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.
Nutrition Facts
1 each: 411 calories, 18g fat (6g saturated fat), 66mg cholesterol, 1385mg sodium, 41g carbohydrate (14g sugars, 3g fiber), 21g protein.

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