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Pork Chop And Brown Rice Casserole Recipes

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DumpandBake Pork Chop Casserole The Seasoned Mom
DumpandBake Pork Chop Casserole The Seasoned Mom from www.theseasonedmom.com

Description

This pork chop and brown rice casserole is a hearty and filling meal that is perfect for a cozy night in. It is made with tender pork chops, nutty brown rice, and a blend of savory seasonings. The casserole is baked until the rice is fluffy and the pork chops are juicy and tender. This dish is sure to become a family favorite!

Prep Time

Preparation time for this dish is about 15 minutes.

Cook Time

The cook time for this recipe is around 1 hour.

Ingredients

  • 4 bone-in pork chops
  • 1 cup long-grain brown rice
  • 2 cups chicken broth
  • 1 can diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Aluminum foil

Method

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the pork chops and cook for 3-4 minutes on each side, until browned.
  4. Remove the pork chops from the skillet and set aside.
  5. Add the onion and garlic to the skillet and sauté for 2-3 minutes, until softened.
  6. Add the brown rice, chicken broth, diced tomatoes, thyme, paprika, salt, and pepper to the skillet and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
  8. Pour the rice mixture into a 9x13 inch baking dish.
  9. Arrange the pork chops on top of the rice mixture.
  10. Cover the dish with aluminum foil and bake for 45 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, until the pork chops are cooked through and the rice is tender.
  12. Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 480
  • Protein: 36g
  • Fat: 19g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 1130mg

Recipes FAQ

Can I use boneless pork chops?

Yes, boneless pork chops can be used in this recipe. Reduce the cooking time by a few minutes to ensure they don't overcook.

Can I use white rice instead of brown rice?

Yes, white rice can be used in this recipe. Reduce the amount of chicken broth to 1 1/2 cups and reduce the cooking time to 30-35 minutes.

Can I add vegetables to this casserole?

Yes, diced carrots, bell peppers, and celery can be added to the skillet with the onion and garlic. Cook for 5 minutes, until the vegetables are slightly softened, before adding the rice and broth.

Recipe Tips

  • For extra flavor, sear the pork chops in a hot skillet before adding them to the casserole.
  • If you don't have dried thyme, use dried oregano or basil instead.
  • For a spicier casserole, add a pinch of cayenne pepper to the seasoning blend.
  • Leftover casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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