Baked pork chops and rice is one of those deeply comforting Southern-style casseroles that feels like it’s been on church potluck tables and Sunday dinner menus for generations. At its core, it’s a practical farmhouse dish: inexpensive cuts of pork, pantry rice, and a simple, savory liquid all baked together until the rice is tender and the meat is juicy. This 6-ingredient version keeps things streamlined but still delivers that cozy, stick-to-your-ribs flavor that made the dish a staple across the American South. It’s the kind of recipe you make when you want dinner to take care of itself in the oven while you handle the rest of your evening, and it’s especially appealing if you enjoy classic, no-fuss comfort food with a bit of history behind it.
These baked pork chops and rice pair beautifully with something fresh and green to balance the richness. A simple skillet-cooked green bean or a quick sauté of collard or mustard greens works nicely, as does a crisp side salad with a tangy vinaigrette. If you want to lean fully into the Southern comfort profile, add a pan of cornbread or buttermilk biscuits to soak up the seasoned juices from the rice. For a lighter option, roasted or steamed broccoli or a tray of mixed roasted vegetables (carrots, Brussels sprouts, and onions) will round out the plate without much extra work. A spoonful of tangy coleslaw on the side also brings a welcome crunch and brightness.
Southern 6-Ingredient Baked Pork Chops and Rice
Servings: 4 servings
Ingredients
4 bone-in pork chops, about 3/4-inch thick
1 1/2 cups long-grain white rice, uncooked
3 cups chicken broth (low-sodium preferred)
1 (10.5-ounce) can cream of mushroom soup
1 medium yellow onion, thinly sliced
1 teaspoon seasoned salt (or your favorite all-purpose seasoning blend)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Spread the uncooked long-grain white rice evenly over the bottom of the prepared baking dish. Scatter the thinly sliced onion over the rice in an even layer; this helps flavor the rice as it bakes.
In a medium bowl, whisk together the chicken broth, cream of mushroom soup, and seasoned salt until smooth and well combined. This mixture will serve as both the cooking liquid for the rice and the basting sauce for the pork chops.
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