Crispy Pork Chops and Rice Casserole Recipe Easy One Pan Dinner

Introduction

Let me set the scene—imagine the savory aroma of crispy pork chops mingling with fragrant herbs and rich juices, all bubbling away in a golden rice casserole. The edges of the pan are sizzling, the air is thick with promise, and honestly, this is the kind of dinner that makes you want to linger in the kitchen just a little longer. The first time I pulled this one-pan wonder out of the oven, I was instantly hooked. There was that moment—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The pork chops were perfectly golden and crunchy, the rice underneath was fluffy and infused with all the savory flavors from the meat and herbs, and the juices—oh, the juices—were so good, I caught my daughter sneaking spoonfuls straight from the pan.

This recipe isn’t just about convenience (though, let’s face it, the fact that it’s a true one-pan meal is dangerously easy). It’s woven into my family’s weeknight traditions. Years ago, my grandma used to make a similar dish, but she’d let me sprinkle the herbs when I was knee-high to a grasshopper—now, I’ve put my own twist on it, and I wish I’d discovered this exact combo years ago. My husband calls it “the dinner that disappears,” and I can’t really blame him. Whether you’re making it for a busy school night, a potluck, or just craving some pure, nostalgic comfort, this crispy pork chops and rice casserole recipe is pure magic.

Perfect for gifting to new parents, feeding a hungry crowd, or just brightening up your Pinterest dinner board, it’s become a staple for family gatherings and lazy Sundays. I’ve tested it more times than I care to admit (all in the name of research, of course), and each bite feels like a warm hug. Bookmark this one—you’re going to want it in your regular rotation!

Why You’ll Love This Recipe

When it comes to crispy pork chops and rice casserole, I’m not exaggerating when I say this is my most requested one-pan dinner. Years of tweaking, swapping, and taste-testing have gone into perfecting this recipe. I’ve burned a few pans and overcooked more than a couple of pork chops (hey, it happens!), but through it all, I’ve landed on a combo that delivers every single time.

• Quick & Easy: You’ll have dinner ready in under 60 minutes, start to finish. No endless prep—just a few steps, and you’re set!
• Simple Ingredients: Everything you need is probably already in your kitchen. No weird specialty items or fancy shopping trips. Pantry staples for the win!
• Perfect for Any Occasion: Whether it’s a casual weeknight, a cozy Sunday, or a potluck with friends, this casserole fits right in. It’s hearty enough for dinner but feels special enough for company.
• Crowd-Pleaser: Kids love the crispy pork chops, adults rave about the herb-infused rice. I’ve never had leftovers last past breakfast the next day.
• Unbelievably Delicious: The combo of juicy pork, aromatic herbs, and fluffy rice soaked in savory juices is just next-level. It’s comfort food with a little upgrade.

What sets this crispy pork chops and rice casserole recipe apart? It’s the little things—searing the chops for that extra crunch, layering fresh herbs, and letting the juices work their magic. Other recipes might rely on canned soups or shortcuts, but I wanted a version that’s both simple and genuinely flavorful. The secret? A splash of chicken broth and a touch of garlic powder—trust me, it makes all the difference.

This isn’t just another casserole; it’s the kind of meal that makes you close your eyes after the first bite. It’s about more than just food—it’s family, comfort, and joy all in one pan. You can throw it together on a whim, impress your guests without breaking a sweat, or just treat yourself to something cozy. If you’re searching for an easy one-pan dinner that really delivers, this is it.

What Ingredients You Will Need

This crispy pork chops and rice casserole recipe uses wholesome, everyday ingredients to build bold flavors and a satisfying texture—without fuss or fancy shopping. Most are kitchen staples, and you can easily swap or adapt them if needed. Here’s what you’ll need:

• For the Pork Chops:
  • 4 bone-in pork chops (about 1-inch thick, 900g) – bone-in keeps them juicier
  • Salt (about 1 tsp, 5g) – for seasoning the meat
  • Black pepper (½ tsp, 2g) – freshly cracked for best flavor
  • All-purpose flour (¼ cup, 30g) – creates a crispy exterior
  • Olive oil (2 tbsp, 30ml) – for searing (I love California Olive Ranch)
• For the Rice Casserole:
  • 1 cup long-grain white rice (200g), uncooked – you can swap in brown rice, just increase liquid and cooking time
  • 2 cups chicken broth (480ml) – homemade or low-sodium packaged (Swanson’s is my go-to)
  • 1 small yellow onion (about 120g), finely chopped – adds sweetness and depth
  • 2 cloves garlic, minced – packs a punch (skip if you’re not a garlic fan)
  • 1 tsp dried thyme (2g) – or fresh, chopped
  • 1 tsp dried rosemary (2g) – or fresh, chopped
  • ½ tsp dried sage (1g) – optional, but gives that classic herb flavor
  • ½ tsp smoked paprika (1g) – for a subtle smoky kick
  • Salt (½ tsp, 2g) – for seasoning rice
  • Black pepper (¼ tsp, 1g) – ground
  • 2 tbsp unsalted butter (28g), melted – adds richness to the rice
• Optional Add-Ins & Toppings:
  • ½ cup frozen peas (80g) – toss in for color and sweetness
  • ½ cup shredded cheddar cheese (60g) – sprinkle over the top for extra comfort
  • Fresh parsley, chopped (for garnish) – adds a pop of green

If you’re gluten-free, swap the flour for a gluten-free blend. Dairy-free? Skip the butter or use your favorite plant-based alternative. If you’re watching sodium, use low-sodium broth and season to taste. And in the summer, I swap dried herbs for whatever’s fresh from the garden—basil, oregano, or even chives. This recipe is super flexible, so don’t stress if you’re missing one thing or want to add your own twist!

Equipment Needed

You don’t need a fancy kitchen setup to make this crispy pork chops and rice casserole. Here’s what you’ll need—and a few tips from years of trial and error:

• Large oven-safe skillet or casserole dish (3-quart/2.8L): Cast iron or ceramic works best for even cooking and crisp edges. If you’re short on oven-safe pans, use a sturdy baking dish for the casserole step.
• Tongs: For flipping pork chops safely. I’ve melted a few plastic ones—metal is best!
• Mixing bowl: For tossing the rice and herbs together before layering.
• Measuring cups & spoons: Accuracy helps keep rice from turning out mushy or dry.
• Sharp knife & cutting board: For prepping onion and herbs.
• Aluminum foil: To cover during baking, especially if your pan doesn’t have a lid.

If you don’t have a cast iron skillet, a heavy-duty Pyrex dish does the job. Just watch your baking time—glass and ceramic hold heat a bit differently. For budget-friendly options, check local thrift stores for sturdy pans. And keep your skillet seasoned—nothing beats a well-loved pan for crispy results!

Preparation Method

Ready to make your crispy pork chops and rice casserole? Here’s my step-by-step method—packed with practical tips and a few warnings learned the hard way!

1. Preheat & Prep:
   Preheat your oven to 375°F (190°C). Grab your oven-safe skillet or casserole dish.
2. Season the Pork Chops:
   Pat pork chops dry with paper towels. Sprinkle both sides with 1 tsp salt and ½ tsp black pepper. Dredge lightly in flour, shaking off excess.
3. Sear for Crunch:
   Heat 2 tbsp olive oil in your skillet over medium-high. When hot, add pork chops and sear 2-3 minutes per side until golden brown. Don’t crowd the pan; work in batches if needed. Remove chops and set aside—don’t worry, they’ll finish cooking in the oven.
4. Sauté Onion & Garlic:
   In the same pan (don’t wipe it—those bits add flavor!), add chopped onion and cook 2 minutes until softened. Stir in minced garlic for 30 seconds—watch closely, garlic burns fast!
5. Mix Rice & Herbs:
   In a mixing bowl, combine uncooked rice, melted butter, thyme, rosemary, sage, paprika, ½ tsp salt, and ¼ tsp pepper. Stir in cooked onion and garlic.
6. Layer & Add Broth:
   Spread rice mixture evenly in skillet or transfer to your casserole dish. Pour chicken broth over the rice. If adding peas, sprinkle them in now. Give everything a gentle stir for even distribution.
7. Add Pork Chops:
   Nestle seared pork chops on top of the rice. They should be partly submerged so juices flow into the casserole while staying crispy on top.
8. Cover & Bake:
   Cover tightly with foil or a lid. Bake for 35 minutes. Remove foil, sprinkle cheddar cheese if using, and bake uncovered for another 15 minutes. Rice should be tender and pork juices bubbling.
9. Check for Doneness:
   Pork chops should register 145°F (63°C) and rice should be fluffy, not mushy. If rice seems undercooked, add ¼ cup broth and bake 10 more minutes. If pork is done but rice isn’t, carefully remove pork chops and finish baking rice, then return pork for the last 5 minutes.
10. Rest & Serve:
    Let casserole rest 10 minutes before garnishing with chopped parsley. The rice will absorb extra juices and set up perfectly.

Personal tip: Don’t rush the resting step! It’s tempting, but letting the casserole sit ensures the rice is perfectly fluffy and the flavors meld together. If your oven runs hot, check early—nobody likes dried-out pork. And if you see the top browning too fast, loosely tent with foil to avoid burnt edges.

Cooking Tips & Techniques

After countless batches of crispy pork chops and rice casserole (and a few kitchen disasters), here are my top tricks for nailing it every time:

• Sear for Crunch: Searing the pork chops before baking is non-negotiable for that crispy exterior. Don’t skip this—otherwise, you’ll end up with pale, steamed meat.
• Rice Liquid Ratio: Use 2 cups of broth per 1 cup of rice. Too little and you’ll get crunchy grains; too much, and the rice will be mush. If you swap for brown rice, add an extra ½ cup broth and bake longer.
• Layer Smart: Nestle the pork chops on top, not buried—this keeps them crisp while letting juices flow into the casserole.
• Herbs Matter: Fresh herbs add brighter flavor, but dried work great in winter. If using fresh, double the amount.
• Watch the Bake: Every oven is different! Check at the 35-minute mark. The rice should be bubbling around the edges and pork golden on top.
• Learn from Mistakes: I’ve burned garlic, undercooked rice, and over-baked pork. If your rice isn’t done, don’t panic—add a splash of broth, cover, and bake longer. If pork is dry, next time, try thicker chops.
• Efficiency: Prep everything before you start—chop, measure, and lay out ingredients. Multitasking is easier when you’re not scrambling for the butter mid-step.

When I first tried this recipe, I skipped the searing step and let’s just say, my family was polite but unimpressed. Since then, it’s always a must. Also, don’t be afraid to taste and tweak—every family has their preferences, and this casserole is forgiving. A little more garlic? Go for it. Less salt? Easy fix.

Variations & Adaptations

One of the best things about crispy pork chops and rice casserole is how easy it is to change things up. Here are some of my favorite twists:

• Low-Carb Variation: Swap white rice for cauliflower rice. Use 3 cups (300g) and reduce broth to 1 cup. Cooking time drops to 30 minutes total. Still hearty, but lighter!
• Seasonal Twist: In summer, toss in sliced fresh zucchini or bell peppers for extra color and crunch. In winter, swap peas for chopped carrots or mushrooms.
• Flavor Boost: Add a splash of Worcestershire sauce to the broth for a deeper umami kick, or sprinkle with red pepper flakes for gentle heat.
• Dairy-Free Option: Use olive oil instead of butter, and skip the cheese. Add a handful of chopped fresh herbs for richness.
• Allergen Substitutions: Gluten-free flour blends work just as well for dredging. If onion is an issue, swap for chopped fennel or leeks.

My personal favorite? I once added a layer of thinly sliced apples under the pork chops in the fall. The sweet and savory combo was a hit! Honestly, this casserole is a blank canvas—feel free to add your own favorites and make it uniquely yours.

Serving & Storage Suggestions

This crispy pork chops and rice casserole is best served piping hot, straight from the oven. Let it rest for about 10 minutes so the rice absorbs all those delicious juices—trust me, it’s worth the wait!

• Presentation: Sprinkle with chopped parsley or green onions for a fresh touch. Serve directly from your skillet or dish for rustic charm.
• Pairings: A crisp green salad or steamed broccoli makes a great side. For drinks, try iced tea or a light white wine.
• Storage: Leftovers keep well in the refrigerator for up to 3 days. Cover tightly with foil or transfer to a lidded container.
• Freezer: You can freeze portions for up to 2 months. Wrap individual servings in foil or use airtight containers. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 350°F (175°C), covered with foil, for 15-20 minutes. Or microwave single portions on medium power—add a splash of broth if needed so rice stays moist.
• Flavor Notes: The rice soaks up even more flavor after a day in the fridge. It’s honestly just as tasty (sometimes better!) the next day.

Whether you’re serving a crowd or enjoying leftovers solo, this casserole is a reliable comfort meal. The flavors deepen overnight, so don’t be shy about making a little extra!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each serving of crispy pork chops and rice casserole:

• Estimated Nutrition (per serving):
  • Calories: ~520
  • Protein: 32g
  • Carbohydrates: 38g
  • Fat: 24g
  • Fiber: 2g
  • Sodium: 950mg (can be reduced with low-sodium broth)
• Health Benefits:
  • Pork chops are a great source of lean protein and B vitamins.
  • Rice provides energy-boosting complex carbs.
  • Fresh herbs add antioxidants and a pop of flavor without extra calories.
• Dietary Considerations: Easily adapted for gluten-free and dairy-free diets. To lower carbs, use cauliflower rice. Note: Contains pork, dairy, and gluten unless substituted.
• Potential Allergens: Wheat (flour), dairy (butter, cheese). Swap as needed for your family’s needs.

I love that this casserole combines wholesome ingredients with comfort—perfect for keeping weeknight dinners balanced but still satisfying.

Conclusion

If you’re hunting for a one-pan dinner that brings everyone to the table (and keeps them coming back for seconds), this crispy pork chops and rice casserole recipe is a winner. It’s cozy, easy, and absolutely packed with flavor. Whether you stick to my classic version or swap in your own favorite veggies and herbs, you’ll find it’s a meal that’s easy to customize and impossible not to love.

Personally, I make this whenever I want something that feels like a treat but doesn’t require hours in the kitchen. It’s the kind of recipe that becomes tradition—shared with friends, handed down, and always a little bit different each time. Give it a try, leave a comment with your favorite twist, and share with anyone who needs a little comfort on their plate. Seriously, you deserve dinners this good!

Go ahead—bookmark it, pin it, or print it. Your next easy one-pan dinner is just around the corner!

Frequently Asked Questions

How can I make this crispy pork chops and rice casserole gluten-free?

Just swap the all-purpose flour for your favorite gluten-free blend. Everything else stays the same!

Can I use boneless pork chops instead?

Absolutely! Boneless chops work, but keep an eye on cooking time—they may cook a little faster, so check early.

Can I prep this casserole ahead of time?

You bet. Assemble everything up to the baking step, then cover and refrigerate for up to 12 hours. Add 10 minutes to baking time straight from the fridge.

What’s the best way to reheat leftovers?

Oven is best—cover with foil and heat at 350°F (175°C) for 15-20 minutes. For faster reheating, microwave single portions with a splash of broth.

Do I have to sear the pork chops first?

Searing is key for maximum crunch and flavor. If you skip it, the chops won’t be nearly as crispy (but the casserole will still taste great!).

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