Pork Chop Green Bean Casserole (Print Version)
Hearty pork chops baked with green beans, mushroom soup, and rice for a comforting, simple meal.
# Ingredients:
→ Casserole Base
01 -
2 cans (approximately 800 g total) green beans, undrained
02 -
2 cans (approximately 600 g total) French-fried onions
03 -
2 cans (approximately 600 g total) condensed cream of mushroom soup
04 -
2 cups (340 g) instant white rice
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Protein Layer
07 -
4 pork chops, boneless or bone-in
08 -
Seasoning of choice, for pork chops
# Instructions:
01 -
Preheat oven to 180°C. In a large ovenproof casserole dish, combine instant rice, undrained green beans, French-fried onions, and condensed cream of mushroom soup. Season with salt and pepper, then mix until evenly distributed.
02 -
Heat a non-stick frying pan over medium-high heat. Season pork chops as desired and sear on both sides until golden brown, about 2–3 minutes per side.
03 -
Arrange seared pork chops atop the rice and vegetable mixture in the casserole dish. Cover tightly with aluminium foil.
04 -
Transfer dish to oven and bake, covered, for 30 minutes to allow the rice to absorb the liquids and flavours.
05 -
Remove foil and return to oven. Bake uncovered for an additional 10–15 minutes, or until pork is fully cooked and the top is golden.
# Notes:
01 -
Do not drain the green beans, as the liquid is essential for cooking the rice and ensuring a tender texture.