Savory Pork Chops with Green Beans and Creamy Rice (Print version)
Browned pork chops baked over creamy rice and green beans for a hearty, low-prep family dinner.
# Ingredients:
For the pork chops
01 -
4 pork chops, 3/4 to 1 inch thick, boneless or bone-in
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon dried thyme
07 -
1 tablespoon olive oil
For the creamy rice and green beans
08 -
2 cups (340 g) instant white rice, uncooked
09 -
2 cans (14.5 oz each) cut green beans, undrained
10 -
1 can (10.5 oz) condensed cream of mushroom soup
11 -
1 can (10.5 oz) condensed French onion soup
12 -
1/2 cup (120 ml) low-sodium chicken broth
13 -
1 cup (60 g) French fried onions, divided
14 -
2 tablespoons chopped parsley, optional for serving
# Instructions:
01 -
Heat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
02 -
Pat the pork chops dry. Season both sides with salt, pepper, garlic powder, paprika, and thyme.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden, then transfer them to a plate.
04 -
In the baking dish, stir together the instant rice, undrained green beans, cream of mushroom soup, French onion soup, chicken broth, and 1/2 cup fried onions until evenly combined.
05 -
Lay the browned pork chops over the rice mixture. Cover the dish tightly with foil and bake for 30 minutes.
06 -
Remove the foil, sprinkle the remaining 1/2 cup fried onions over the casserole, and bake 10-15 minutes more until the rice is tender and the pork reaches 145 degrees F.
07 -
Let the casserole rest for 5 minutes. Sprinkle with parsley if using, then serve each pork chop with a scoop of creamy rice and green beans.
# Good to know:
01 -
Instant rice is required for this bake time and liquid ratio.
02 -
Do not drain the green beans because their liquid helps cook the rice.
03 -
Use pork chops about 3/4 to 1 inch thick for the best texture.