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baking dish of pork chops and rice casserole on a table with other ingredients

Pork Chops and Rice

The anticipation in the air as the savory aroma of Pork Chops and Rice, the excited chatter around the dinner table, and the satisfying "mmm's" of approval as the first bites are taken - this dish brings it all.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 423 kcal

Ingredients
  

  • 300 g 10 oz bechamel sauce
  • 250 g ½ pound cremini mushrooms, sliced
  • 1 Cup Diced Onions
  • 1 ½ cups chicken stock
  • 1 cup rice
  • 4 pork chops
  • salt and pepper

Instructions
 

  • Preheat the oven to 180C/350F.
  • Place a large skillet with some olive oil over medium heat. Season pork with salt and pepper on both sides. Brown pork on both sides quickly.
    4 pork chops, salt and pepper
    pan frying pork chops to make pork chops and rice casserole
  • In the same pan saute mushrooms and onions until soft and slightly brown. Mix in rice, pour in chicken stock and stir in bechamel. Bring to a boil, then transfer in a large baking pan.
    300 g 10 oz bechamel sauce, 250 g ½ pound cremini mushrooms, sliced, 1 Cup Diced Onions, 1 ½ cups chicken stock, 1 cup rice
    combining ingredients to make sauce for pork chops and rice casserole
  • Top rice with pork chops and bake for 50-60 minutes or until rice is fully cooked.
    final step of making pork chops and rice casserole prior to baking

Nutrition

Calories: 423kcalCarbohydrates: 43gProtein: 36gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 92mgSodium: 199mgPotassium: 928mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 0.2mgCalcium: 36mgIron: 1mg
Keyword bechamel, pork, pork chop, rice
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