“Family favorite. Easy to make and freezes well. OAMC.”
1hr 15mins
6 cups

Ingredients Nutrition


  1. Mix salt, onion powder and garlic powder together. Coat pork chops lightly with seasoning.
  2. Heat a large skillet or dutch oven over med-high heat. Add oil to pan, brown the pork chops on both sides (it doesn't matter if they are not cooked through, they will finish cooking in the oven).
  3. Remove pork chops from pan, set aside. Add chopped onion to pan and cook until translucent. Add mushrooms and saute to add a bit of color to mushrooms. Add garlic and saute for just 2 minutes.
  4. Add rice to pan and cook until rice becomes opaque. Slowly add broth to the pan and stir gently to mix all the ingredients and settle the rice evenly in the bottom of the pan.
  5. Arrange pork chops over rice and cover with a tight fitting lid. Place covered pan in a pre-heated oven (375 degrees) and let cook, without lifting the lid for 45 minutes. Be careful when lifting the lid to avoid the steam.
  6. Serve at once, or you can freeze this for up to one month.
  7. To reheat: let frozen casserole thaw completely. Bake, covered in 350 degree oven for 20 to 30 minutes, until heated through.

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